Muffins 13/4 cups all-purpose flour 1/3 cup sugar 2

Muffins

13/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1 beaten egg

3/4 cup milk

1/4 cup cooking oil

Oven 400 degrees > In a mixing bowl combine flour, sugar, baking powder and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degrees oven about 20 minutes or till golden. .Remove from pans; serve warm. Makes 10 to 12.

Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or 'frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into , -muffin batter. ; Cranberry Muffins; Prepare as • above, except Combine 1 cup coarsely ! chopped cranberries and 2 tablespoons J additional sugar. Fold into muffin batter. • Jelly Muffins: Prepare as above, t except do not use paper bake cups. Fill ! muffin cups 1/3 full with batter, top J each with one teaspoon jelly, jam, or • preserves, then top with enough batter i to fill each muffin cup 2/3 full.

Date-Nut Muffins: Prepare as above, except fold 2/3 cup snipped pitted whole dates and 1/3 cup chopped ■nuts into muffin batter.

Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces) into flour mixture.

Banana Muffins: Prepare as above, except reduce milk to 1/2 cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to flour mixture with egg , mixture. Do not use paper bake cups. [ Pumpkin Muffins: Prepare as j above, except add 1 teaspoon ground .’cinnamon, 1/2 teaspoon ground nut• meg, and 1/8 teaspoon ground cloves to ’flour mixture. Add 1/2 cup canned : pumpkin to egg mixture. Stir 1/4 cup 'Chopped nuts into batter. Do not use ) paper bake cups. j Com Muffins: Prepare as above, ’except reduce flour to 1 cup and add 3/4 ■ cup commeal to flour mixture. Do not I use paper bake cups. ! Oatmeal Muffins: Prepare as above, except reduce flour to 1 1/3 cups > and add 3/4 cup rolled oats to flour mixture.

If you prefer a topping on the muffins just mix a little shredded oatmeal with white and/or brown sugar and put on the top before baking.

Refrigerator Bran Muffins < Serving tasty, warm muffins is a snap when the batter is ready and waiting.

• 1 1/2 cups all-purpose flour

1 cup whole bran cereal or 1/2 cup toasted wheat bran

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 beaten egg

1 cup milk

1/2 cup packed brown sugar

1/4 cup cooking oil

1 teaspoon finely shredded lemon peel or orange peel

1/3 cup chopped nuts

Oven 400 degrees

In a bowl stir together flour, whole bran cereal or toasted wheat bran, baking powder, cinnamon, salt, and nutmeg. Make a well in the center.

In another bowl stir together egg, milk, sugar, oil, and lemon or orange peel. Add egg mixture all at once to flour mixture. Stir just till moistened (batter will be lumpy). Fold in nuts. Store in a covered container in the refrigerator up to 7 days.

To bake, gently stir batter. Grease desired number of muffin cups or line with paper bake cups; fill cups 2/3 full.