Breakfast!!

We have muffins probably once a week around here.  Lots of different varieties.  Can't wait for fall to make pumpkin muffins, one of our favorites.  We also enjoy plain, blueberry, oatmeal (on the menu this morning), and banana.  This is a quick and easy recipe from my Better Homes and Gardens plaid cookbook.

Muffins - makes 10-12

1 3/4 c. flour
1/2 c. sugar
2 tsp. baking powder
1 beaten egg
3/4 c. milk
1/4 c. oil

In a mixing bowl, combine flour, sugar, baking powder, and 1/4 tsp. salt.  Make a well in the center.  combine egg, milk, and oil; add all at once to the flour mixture.  Stir just till moistened.  Lightly grease muffin cups or line with paper cups; fill 2/3 full.  Bake in a 400* oven about 20 minutes or till golden.

I have a large enough liquid measuring cup that I can mix the milk, oil, and egg in and not dirty another bowl.  You can also make these in a mini-muffin pan, great when you have toddlers or little kids since they make a great smack and are easily portable.

Options:

Blueberry - add 3/4 c. fresh or frozen blueberries and 1 tsp. finely shredded lemon peel (optional) to batter.
Banana - reduce milk to 1/2 c. Add 3/4 c. mashed banana (I use 2 bananas) and 1/2 c. chopped nuts to flour mixture with egg mixture.  Do not use paper cups.
Pumpkin - add 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, and 1/8 tsp. ground cloves to flour mixture. Add 1/2 c. canned pumpkin to egg mixture.  stir 1/2 c. chopped nuts into batter.  Do not use paper bake cups.
Oatmeal - reduce flour to 1 1/3 c. and add 3/4 c. rolled oats to flour mixture.  Rolled oats seem to "melt" more into the muffins.  I usually used Old Fashioned Oats since it's what I have and the oats keep a crunchier texture, which I like.