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Now that it's getting cold, I've been cooking and baking more. This morning, I made muffins for breakfast using my favorite muffin recipe -- from a cookbook my mom got from opening a bank account some time in the 70s. It's the McCall's Cook Book from 1963 (but ours is the 13th edition).
- 1 c milk (any kind; dairy, soy, almond, etc., are all fine)
- 1 egg, beaten (any kind of egg replacer is also fine -- applesauce, banana, flax, etc.)
- 1/3 c oil (I don't recommend subbing in melted butter here)
- 2 c flour
- 1/4 c sugar
- 3 tsp baking powder
- 1/2 tsp salt
Preheat your oven to 400F. Grease or line your muffin tin. Mix the flour, sugar, baking powder, and salt. (The original recipe calls for sifting; I dump it all in a bowl and whisk! I hate sifting and love whisking.)
Mix the milk, egg, and oil in a separate bowl (or measuring cup), and then pour the mixture into the dry ingredients.
Stir together (don't beat or whisk, just stir with a fork) until the wet and dry are mixed. The batter will be lump and weird looking -- don't worry about that.
Dish into a muffin tin -- this makes 12. I usually use a 1/4-cup measure, just slightly less than full.
I also like to add stuff to the muffins, like strawberry jam or frozen blueberries. (My mom likes to sprinkle cinnamon and sugar on top.)
Bake for 20 - 25 minutes. When they're done, take them out of the pan immediately, and eat them! They are very sweet and moist, even when they don't have strawberry jam inside.
- 1 c milk (any kind; dairy, soy, almond, etc., are all fine)
- 1 egg, beaten (any kind of egg replacer is also fine -- applesauce, banana, flax, etc.)
- 1/3 c oil (I don't recommend subbing in melted butter here)
- 2 c flour
- 1/4 c sugar
- 3 tsp baking powder
- 1/2 tsp salt
Preheat your oven to 400F. Grease or line your muffin tin. Mix the flour, sugar, baking powder, and salt. (The original recipe calls for sifting; I dump it all in a bowl and whisk! I hate sifting and love whisking.)
Mix the milk, egg, and oil in a separate bowl (or measuring cup), and then pour the mixture into the dry ingredients.
Stir together (don't beat or whisk, just stir with a fork) until the wet and dry are mixed. The batter will be lump and weird looking -- don't worry about that.
Dish into a muffin tin -- this makes 12. I usually use a 1/4-cup measure, just slightly less than full.
I also like to add stuff to the muffins, like strawberry jam or frozen blueberries. (My mom likes to sprinkle cinnamon and sugar on top.)
Bake for 20 - 25 minutes. When they're done, take them out of the pan immediately, and eat them! They are very sweet and moist, even when they don't have strawberry jam inside.
