Basic muffin recipe made popular by Betty Crocker in 1978.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 12
Calories: 192
Author: Martha | Simple Nourished Living
Ingredients
2cupsall-purpose or whole wheat flour, or a combination
⅓cupsugar
3teaspoonsbaking powder
1teaspoonsalt
1largeegg
¾cupmilk
½cupvegetable oil or melted butter
Instructions
Position an oven rack in the middle of the oven and preheat oven to 400F degrees. Grease a standard 12-cup (2-½-inch) muffin pan.
In a large bowl, whisk tougher the flour, sugar, baking powder and salt.
In another bowl, whisk together the egg, milk and vegetable oil or butter.
Add the egg mixture to the flour mixture and stir until just combined and moistened. (The batter should still be lumpy and thick, but quite moist. If the batter seems too dry add a little more milk.)
Distribute the batter evenly among the muffin cups.
Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Remove from the oven and let the muffins rest in the pan for 5 minutes before transferring them out of the pan and onto a wire rack to cool.