Muffins (Variations: blueberry, cranberry, cheese)

Portion Size: 1 muffin

Ingredients: Yields: 

Ingredients Notes: 
1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 beaten egg
3/4 cup Nonfat Milk
1/4 cup vegetable oil
For gluten free (GF): Use GF all purpose flour and GF baking powder. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In a mixing bowl stir together flour, sugar, baking powder, and 1/4 teaspoon salt.  
2Make a well in the center.
3Combine egg, milk, and oil; add all at once to flour mixture.
4Stir just till moistened (batter should be lumpy).
5Lightly grease muffin cups or line with paper bake cups; fill 2/3 full.
6Bake in a 400 degree F oven about 20 minutes or until golden brown.Store in air tight container for up to 72 hours.  May freeze for up to 30 days
7*For blueberry muffins fold in 3/4 cup fresh or frozen blueberries
8* For cranberry muffins fold in 1 cup coarsely chopped cranberries and 2 tablespoon sugar
9* For cheese muffins fold in 1/2 cup shredded cheddar or Monterey jack cheese