THE VERSATILE MUFFIN

(Page 4 of 4)

April/May 1992
 
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Preheat oven to 375°F. With an electric mixer, mix oil, sugar, and molasses. Add the juice, buttermilk, egg, and beat well. Then add all of the remaining ingredients, except for the baking powder. Mix for 1 minute and then let sit for about 15 to 20 minutes. The batter will slowly become thicker. Then add the baking powder and beat until just mixed into the batter. Pour into paper-lined muffin pans until at least 3/4 full. Bake 20 minutes until they are light brown and an inserted toothpick comes out clean. Yield: 12 muffins

RELATED CONTENT

Blueberry Muffins1/3 cup canola oil (or any mild-tasting oil)
1/4 cup honey
1 tablespoons sugar
1 cup sour milk (put 2 tablespoons lemon juice in 3/4 cup milk)
1 teaspoon grated lemon rind
1 egg
2 1/4 cups sifted whole-wheat pastry flour
2 teaspoons baking powder
1/8 teaspoon nutmeg
1 cup blueberries (frozen are better)

Preheat oven to 375°F. With an electric mixer, beat oil, sugar, and honey. Add milk, rind, and egg and beat well. Mix in flour, baking powder, and nutmeg until blended. Stir in blueberries. Pour into paper-lined muffin pans. Sprinkle the topping on each muffin. Bake 20 minutes until an inserted toothpick comes out clean.

Topping: mix 1 teaspoon flour, 1 teaspoon cinnamon, 1 tablespoon sugar.

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