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Homemade Basic Muffins

1 egg
1/4 cup butter
1/2 cup sugar
1/2 cup milk
1 1/2 cups of sifted flour
2 1/2 teaspoons baking powder
Pinch of salt

Cream butter and sugar, add egg and milk, add dry ingredients. Stir in berries. Fill greased muffin tins half full or use paper liners. Bake 20 minutes at 400 until golden brown. Makes about 15

Blender Muffins

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/2 cup soft butter or margarine
3 tablespoons sugar

Mix dry ingredients in a bowl and set aside. Put remaining ingredients in a blender container. Cover. Press 6 for 10 seconds or until well mixed. Pour liquid mixture over dry ingredients in bowl. Stir until dry mixture is moistened. Do not overmix. Fill muffin papers in muffin tins 2/3 full. Use well greased muffin tin if paper cups are not used. Bake in a preheated oven. 400 for 20 to 25 min. Makes 12.

For variety add 4 strips bacon to the egg mixture before blending. Make banana muffins by adding one ripe banana. For spice muffins add 1/4 tsp. cinnamon and 1/8 teaspoon nutmeg to dry ingredients. Or add chopped dates to the egg mixture after blending. These muffins can be frozen. (Recipe from 1970)

Poppyseed Muffins

1 cup milk
1/2 cup poppy seeds
1/4 cup butter
1/2 cup sugar
1 egg
3 tsp. vanilla
2 cups flour
3 tsp. baking powder
3/4 tsp. salt

Soak poppy seeds in milk for 10 minutes. Cream butter, sugar and egg together. Add vanilla. Stir in Poppy seed mixture. Combine dry ingredients. Make well in the center. Pour wet mixture into well. Stir just to moisten. Fill muffin tins. Bake at 400 for 20 to 25 minutes. Makes 15.

Doughnut Muffins

1 1/2 Tablespoon shortening
1/2 cup sugar
1 egg
2 cups flour
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk

Cream shortening and sugar. Add egg. Beat well. Mix and sift dry ingredients. Add alternately with milk to first mixture. Bake in small greased muffin pans in hot oven 400, 20 to 25 min. Dip in melted butter or margarine. Roll in powdered sugar or cinnamon sugar. Makes 24 muffins.

Fluffy Muffins

1 cup milk
1 beaten egg
1/4 cup melted shortening
2 cups flour
3 tsp. baking powder
1/2 tsp. salt

Mix milk, egg, and shortening. Sift other ingredients together and mix with first mixture lightly. DO NOT BEAT. Pour batter into greased muffin pans, 2/3 full and bake at 425, 20 to 25 minutes. Makes 12 muffins

Twin Mountain Muffins

1/4 cup butter
1 egg
1/4 cup sugar
1 cup milk
1/2 teaspoon salt
2 cups bread flour
5 teaspoons baking powder

Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the first mixture, alternating with milk. Bake in buttered tin gem pans twenty-five minutes.
(Fanny Farmer Recipe 1893)

One Egg Muffins

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
2 tablespoons melted butter
1 egg

Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.

Berry Muffins (no eggs)

2 cups flour
2 tablespoons butter
1/4 cup sugar
1 cup milk (scant)
4 teaspoons baking powder
1 cup berries
1/2 teaspoon salt

Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries.

Queen of Muffins

1/4 cup butter
1/2 cup milk (scant)
1/3 cup sugar
1 1/2 cups flour
1 egg
2 1/2 teaspoons baking powder

Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the first mixture, alternating with milk. Bake in buttered tin gem pans twenty-five minutes.

Sour Cream Nut Muffins

1/2 c. butter
1 1/2 c. sugar
4 eggs, beaten
1 tsp. baking soda
1 1/2 c. sour cream
2 3/4 c. flour
Nutmeg, sugar and nuts for topping

Mix butter and sugar until light. Add eggs, soda, sour cream and flour. Mix thoroughly. Pour into greased muffin tins and sprinkle with nutmeg, sugar and nuts. Bake at 450 degrees for 15 minutes.
Recipe from SD Special Olympics Cookbook

Rice Muffins

2 1/4 cups flour
1 cup milk
3/4 cup hot cooked rice
1 egg
5 teaspoons baking powder
2 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon salt

Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.

Oatmeal Muffins

1 cup cooked oatmeal
1/2 teaspoon salt
1 1/2 cups flour
1/2 cup milk
2 tablespoons sugar
1 egg
4 teaspoons baking powder
2 tablespoons melted butter

Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.

Cottage Cheese Muffins

1/3 c. sugar
3 tblsp butter
2/3 c. cream style cottage cheese
2 eggs
2 c. biscuit mix
1/2 c. milk

Blend together sugar and butter. Add cheese and eggs, beat well. Stir in biscuit mix and milk just to moisten. Batter will be lumpy. Spoon into greased muffin pans. Bake at 400 degrees for 20 minutes.
Recipe from SD Special Olympics Cookbook