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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl stir together flour, sugar, baking powder, and 1/4 teaspoon salt. | |
| 2 | Make a well in the center. | |
| 3 | Combine egg, milk, and oil; add all at once to flour mixture. | |
| 4 | Stir just till moistened (batter should be lumpy). | |
| 5 | Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. | |
| 6 | Bake 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 |
Posted in Bread Recipes, Breads//Biscuits/Muffins
