September 13, 2010


My mom used to make these muffins for my brothers and me when we were younger and still lived at home.  I loved them when I was a kid and I still love them now.  Plus, they are made from standard pantry ingredients everyone has.  These are great served for breakfast, whip them up in the morning and send your kids to school with a warm, fresh muffin. No need to cut them in half and spread with jam, because it's already hidden in the middle.  My favorite filling is my mom's homemade strawberry jam!  
Muffin Fundamentals
From: Sharon (mom)
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1 egg
1 c. milk
1/4 c. vegetable oil
jam or jelly, any flavor 

Preheat oven to 425 degrees.  In a mixing bowl, combine all the dry ingredients.  Combine the liquid ingredients and add them to the dry ones; stir very lightly until the mixture is just moistened.  The batter should appear lumpy.  Spoon the muffin batter into greased or paper-lined muffin cups about half full.  Drop one spoonful of jam or jelly into the center of each cup.  Top with remaining batter to fill the cups 2/3 full.  Bake for 18-20 minutes or until golden brown.  Serve hot.  Yield: 10-12 muffins. 

1 comment:

  1. Just made these, they are baking as I am writing this. Can't wait to try them!