Best Ever (And Most Versatile) Muffins!

These are wonderful for just throwing in your favorite ingredients---I don't need any other muffin recipes. Editing to add, based on a recent review: Be sure not to overmix muffins; if you do, they will be tough. They should still be lumpy when you are finished mixing them. by spatchcock

Preparing Time: 10 minutes
Total Time: 35 minutes
Served Person: 1

bread breakfast brunch bake vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian

2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
1 egg
3/4 cup white sugar
1 cup milk
3 teaspoons baking powder

Carbohydrate 344.0299 g
Cholesterol 216.38 mg
Fat 45.028015 g
Fiber 7.57260011962056 g
Protein 33.3703 g
Saturated Fat 5.40663337975 g
Serving Size 1 1 Dozen (564g)
Sodium 4360.564 mg
Sugar 336.457299880379 g
Trans Fat 2.12867887755 g
Calories 1903 calories

bread

1. Preheat oven to 400F (205?C). 2. Stir together the flour, baking powder, salt and sugar in a large bowl. 3. Make a well in the center. 4. In a small bowl or 2-cup measuring cup, beat egg with a fork. 5. Stir in milk and oil. 6. Pour all at once into the well in the flour mixture. 7. Mix quickly and lightly with a fork until moistened, but do not beat. 8. The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins. 9. Pour the batter into paper lined muffin pan cups. 10. Variations: Blueberry Muffins: Add 1 cup fresh blueberries. 11. Raisin Muffins: Add 1 cup finely chopped raisins. 12. Date Muffins: Add 1 cup finely chopped dates. 13. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. 14. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits. 15. Bake for 25 minutes, or until golden.

Best Ever (And Most Versatile) Muffins!

Ingredients

Nutrition facts