This is a recipe for muffins that I always remember my mom making when I was growing up. Then when I got married, it was included in the recipes that she gave me. They are what they say the are, they are a sweet muffin. And this is a very versatile recipe. If you like blueberries, you can add them. If you like apple cinnamon, you can add that. You can even make them a buttermilk muffin.
Sweet Muffins Yields 12 muffins (can double)
½ C. Milk
¼ C. Salad dressing (or a heaping ¼ C. Unsweetened Applesauce)
1 ½ C. all-purpose flour (if you wan to add some wheat flour add ¼ C, and 1 ¼ C white)
½ C. sugar
2 tsp. baking powder
½ tsp. salt
Heat oven to 400 degrees. Beat egg; stir in milk & oil (applesauce). Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill cups 2/3 full. Bake 20-25 min.
- To make Apple Muffins, stir in 1 C. grated apple with the oil (applesauce) and add ½ tsp cinnamon with the flour. Sprinkle with Nut Crunch topping: Mix ½ C. brown sugar, 1/3 C. broken nut, ½ tsp. cinnamon. Bake 25-30 min.
- To make Blueberry Muffins, Fold in 1 C. fresh blueberries or ¾ C. well drained frozen blueberries (thawed into batter).
- To make Buttermilk Muffins, Follow the recipe, but for milk- add 1 C. buttermilk, add 2 C. flour (instead of 1 ½), add ¼ C sugar (instead of ½), and add ½ tsp baking soda.