Basic Muffins and more.......

BASIC MUFFINS

1¾ C. Unbleached All purpose flour or whole wheat pastry flour
2 T. sugar
2¼ t. baking powder
¾ t. salt
1 egg well beaten
¾ c. milk
1/3 c. melted shortening or oil
Sift together dry ingredients. Make a hollow in center of bowl.
Combine wet ingredients and pour into “hollow”. Stir with a spoon just enough to moisten all dry ingredients. Batter will not be smooth.
Fill greased muffin cups (or paper liners) 2/3 full. Bake at 400ºF for 25 min. or til done. Makes 12 muffins.
VARIATIONS OF BASIC MUFFIN RECIPES:
BUTTERMILK MUFFINS: Reduce baking powder to 1 t.; add 1 t. baking soda, and replace milk with buttermilk.
BLUEBERRY MUFFINS: Fold in 1 c blueberries with wet ingredients.
CRANBERRY MUFFINS: Fold in 1 c. dried craisins.
CHERRY NUT MUFFINS: Fold in 3/4 c. dried sweet cherries, 1/4 c. pecan meal.
DATE MUFFINS: Fold in 2/3 c. date pieces.
RAISINS MUFFINS: Fold in ¾ c Thompson raisins.
PA. DUTCH MUFFINS: Sprinkle tops of muffins with a combination of 1 t. cinnamon and ½ c. sugar.
DUTCH APPLE MUFFINS: Fold in ¾ c. finely chopped apple mixed with ½ t cinnamon and 2 T. sugar. Then sprinkle tops of muffins with a mix of 1t. Cinnamon and 2 c. sugar.
DUTCH PEAR MUFFINS: Combine ¾ c. finely chopped pear, ½ t. ginger, 2 T sugar and fold into muffin mix. Sprinkle top with mix of 1 t. ginger and ½ c. sugar.