Ingredients
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1 ¾ cup all-purpose flour
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⅓ cup sugar
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2 teaspoon baking powder
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¼ teaspoon salt
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1 egg, beaten
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¾ cup milk
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¼ cup cooking oil
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1 recipe Streusel Topping (optional for plain and sweet variations)
Streusel Topping
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3 tablespoon all-purpose flour
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3 tablespoon brown sugar
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¼ teaspoon ground cinnamon
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2 tablespoon butter
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2 tablespoon chopped pecans or walnuts
Directions
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Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
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In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
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Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
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Makes 12 muffins.
Streusel Topping
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In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts.
Poppy Seed Muffins:
Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
Cheese Muffins:
Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture. Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% ironExchanges: 1 Starch, .5 Other Carbo., 1 Fat
Blueberry Muffins:
Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
Banana Muffins:
Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber, 4 g protein. Daily Values: 1% vit. A, 3% vit. C, 6% calcium, 6% ironExchanges: 1 Starch, .5 Other Carbo., 1.5 Fat
Cranberry Muffins:
Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
Oatmeal Muffins:
Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.
Nutrition Facts (per serving)
| 136 | Calories |
| 5g | Fat |
| 19g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 136 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 5% |
| Cholesterol 19mg | 6% |
| Sodium 128mg | 6% |
| Total Carbohydrate 19g | 7% |
| Total Sugars 6g | |
| Protein 3g | 6% |
| Calcium 60.6mg | 5% |
| Iron 0.9mg | 5% |
| Potassium 45mg | 1% |
| Folate, total 8.1mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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