This recipe is my Mom's muffin recipe. Daniel enjoys changing the muffins every time we make them.One of his favorites is cranberry orange: a variation we created. Add cranberries, and use orange juice or orange tea as the liquid, or just add mandarin oranges. I like to make them whole wheat by using whole wheat pastry flour from Whole Foods
2 c flour
½ c sugar
1 T baking powder
1 t salt
1 egg, well-beaten
1 c liquid
1/3 c cooking oil
Stir together dry ingredients. Stir together wet ingredients,; add all at once to dry. Stir just until moistened. Fill greased muffin pans 2/3 full. Bake at 400º for 20-25 minutes. Makes 12.
Berry: Fold in 1 c fresh or frozen blueberries, cranberries, raspberries, or strawberries to batter.
Banana: Stir in 1 c chopped banana.
Bishop’s Delight: substitute orange juice for the milk. Add 2 t orange peel, ½ c chocolate chips, ¼ c raisins, ¼ c halved marachino cherries, ¼ c chopped walnuts.
Ginger: Reduce sugar to 2 T. Add 1/3 c molasses, 1 t ginger, and 1 t cinnamon. Use boiling water for the liquid.
Lemonade: Reduce milk to ¼ cup; add ¾ c lemonade concentrate.
Peach or Apricot: Whirl undrained, canned peaches or apricots in blender. Use for liquid. Add 1 T lemon juice and ¼ t almond extract.
Orange Ginger: Use juice from one 11-oz can mandarin oranges. Stir in orange segments. Add 1 t orange peel and ¼ c finely chopped crystallized ginger