Muffins (breakfast & side)

This is the muffin recipe that I use all the time. I love it-it's so versatile. I'll add cheese to them for a yummy bread to go along with soup that I make. This is out of my Better Homes & Gardens cookbook.

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil

1-Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside.

2-In a medium bowl combine flour, sugar, baking powder & salt. Make a well in center of flour mixture; set aside.

3-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).

4-Spoon batter into prepared muffin cups, filling each two-thirds full. if desired, sprinkle Struesel Topping over muffin batter in cups. Bake in a 400 degree oven for 18-20 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.

Blueberry Muffins: Fold 3/4 c. (or desired amount-I always do a little more) fresh or frozen blueberries and, if desired, 1 tsp. finely shredded lemon peel into batter.

Cranberry Muffins: Prepare as above, except combine 1 c. coarsely chopped cranberries and 2 tbs. additional sugar; fold into batter.

Oatmeal Muffins: Prepare as above, except reduce flour to 1 1/3 c. and add 3/4 c. rolled oats to flour mixture.

Poppy Seed Muffins: Prepare as above, except increase sugar to /2 c. and add 1 tbs. poppy seeds to flour mixture.

Banana Muffins: Prepare as at left, greasing muffin cups (do no use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 c. mashed banana and 1/2 c. chopped nuts into flour mixture along with the egg mixture.

Cheese Muffins: Prepare as at left, except stir 1/2 c. shredded cheddar cheese or Monterey Jack cheese into flour mixture (I usually do cheddar & I actually probably do at least a cup).

Streusel Topping: Combine 3 tbs. all-purpose flour, 3 tbsp. brown sugar, & 1/4 tsp. ground cinnamon. Cut in 2 tbsp. butter until mixture resembles coarse crumbs. Stir in 2 tbsp. chopped nuts (I don't usually add nuts just b/c it's not always something that I have on hand).

***I almost always add some baby food oatmeal to increase the nutritional value. Since the baby food flakes are so fine it doesn't make them very hard or dry. You may have to add just a little more liquid depending on how much oatmeal you add.