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Plain Muffins


Plain Muffins

Plain Muffins

Photo © Elizabeth Yetter

During the hot summer months, I find myself baking more muffins than breads. Muffins are so quick and easy to make, especially these plain muffins. Serve these muffins at dinnertime. They go great with a roast beef or a chicken dinner. You can also reheat leftovers the next morning and serve with eggs and sausage for a delicious start to the day. These muffins taste great buttered or with jelly or jam.

Yield: 1 dozen.

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes


  • 1-1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp sugar
  • 4 Tbsp vegetable oil
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup water


Preheat oven to 400 degrees F. Grease a 12 cup muffin tin. In a medium bowl, combine the flour, baking powder, salt, and sugar. In a small bowl, mix together the vegetable oil, egg, milk, and water. Add liquid ingredients to the bowl of dry ingredients. Quickly mix the ingredients altogether, making sure not to over mix.

Fill each muffin cup two thirds with the batter. Bake at 400 degrees F for 20 minutes or until done. Let the muffins cool in the muffin tin for about 10 minutes. Lift muffins out with a spoon and serve with butter.

Muffin Baking Tips:

  1. I have replaced the sugar in this recipe with brown sugar many times. It creates a new flavored muffin and is a nice change.

  2. Replace the milk in this recipe with buttermilk for a richer flavored muffin.

  3. These muffins can be frozen. Store muffins in airtight bags to prevent freezer burn. Remove muffins from freezer as needed and let thaw before eating or warm them in the oven or microwave.

  4. Use a spoon to get muffins out of the tin cups. If the muffins stick to the tin, run a butter knife along the sides of the muffins.

  5. Egg substitute can be used in place of the egg.

  6. Store flour properly to keep it from spoiling.

  7. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

  8. There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

  9. Milk can be replaced with soy milk.

  10. Never mix muffin batter until smooth. You want to mix the muffin batter until the flour is wet, but there are still lumps in the batter.

  11. Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.

  12. Make s baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.

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