Recipe#1349

Title: Basic 02

rec.food.recipes archive

2 cups cake flour or 1-3/4 cup bread flour
 3/4 teaspoon salt
 1/4 cup sugar
 2 teaspoons baking powder
 2 eggs
 2 tablespoons melted butter
 3/4 cup milk
   
 Measure sifted flour. Re-sift with remaining dry ingredients. Bake
 eggs until light; blend in melted butter and milk. Stir liquid into
 dry ingredients with a few swift strokes. Batter will be lumpy but
 do not attempt to beat out lumps. Overhandling makes muffins tough
 and soggy.  Pour batter into greased muffin tins, filling them 1/2
 full. Bake 15 to 20 minutes at 425 degrees. Remove from pans as
 soon as baked.  Yield: about 2 dozen muffins.
 VARIATIONS FOR PLAIN MUFFINS
 APPLE MUFFINS: Add 1/2 cup chopped apple and 1/2 teaspoon cinnamon.
 BLUEBERRY MUFFINS: Increase sugar to 1/2 cup, butter to 4 tablespoons,
 and add 1 cup of flour-coated blueberries.
 HAM MUFFINS: Add 1/2 cup chopped, cooked ham
 PINEAPPLE MUFFINS: Add 1/2 cup well-drained, crushed pineapple.
 ORANGE-PECAN MUFFINS: Make batter using juice of 1 orange and
 decrease milk to 3/8 of a cup. Add 2/3 cup of chopped pecans.
 BACON MUFFINS: Add 3-4 teaspoons of diced, cooked bacon.
 DATE MUFFINS: Add 111/2 cup sliced, pitted dates.