1/2 RECIPE RECIPE
1 cup 2 cups All-purpose flour (or whole wheat flour)
2 Tbl. 1/4 cup Sugar
1 1/2 tsp. 1 Tbl. Baking powder (I use Rumford)
1/4 tsp. 1/2 tsp. Salt
1/2 cup 1 cup Milk
1/2 egg equiv. 1 Egg (class use egg substitute to equal 1/2 egg)
2 Tbl. 1/4 cup Melted butter
Jam for serving on muffins
Optional Additions (choose one):
1/4 cup 1/2 cup Chopped pecans
1/4 cup 1/2 cup Chopped walnuts
2 Tbl. each 1/4 cup each Chopped nuts and chopped raisins
(Class 18) 36 mini muffin pans
Preheat oven to 400ºF. Coat 3 (class 18) mini muffin cups with cooking spray.
Combine flour, sugar, baking powder and salt in a sifter or a bowl. Mix milk, egg and butter in another bowl; pour into flour mixture. Stir until moistened, 12-15 strokes, scraping the bottom of the bowl. (Batter will still look lumpy.) Add one of the optional ingredients, if desired.
With a 1-ounce scoop or heaping tablespoon, divide mixture among prepared muffin cups, filling 3/4 full.
Bake until golden brown, 12-15 minutes.
Place pans on wire racks; cool for 5 minutes.
Serve warm (if desired, freeze for future use)
Yield: (class 18) 36 mini muffins
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