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Makes 10 plain or 12 fruit muffins
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 3/4 cup fresh or frozen blueberries, pitted cherries or diced peeled peaches or apples (optional)
- 1 teaspoon finely shredded lemon peel, (optional)
Lightly grease ten or twelve cups in a 12-cup muffin pan or line with paper baking cups; set aside.
In a medium mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center. In a small mixing bowl, combine the egg, milk and oil; add to the flour mixture. Stir just till moistened. (The batter should be lumpy.) Stir in fruit and/or lemon peel, if desired.
Fill the prepared muffin cups two-thirds full. Bake in a preheated 400 degrees F oven about 20 minutes, or till golden. Remove from pans; cool slightly on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
147 calories; 5g total fat; 19mg cholesterol; 101mg sodium; 22g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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