
Simple Plain Muffin
This recipe provides a straightforward method for baking classic, versatile plain muffins. Perfect as a base for your own additions like berries or chocolate chips, or enjoyed simply on their own.
Ingredients
-
2 cups Flour, All-Purpose, Bleached$0.72/LB = $1.44
-
0.5 cup Sugar, Beet, Granulated, Fine Grain$0.85/LB = $0.43
-
2 Whole Eggs, Shell, Large Grade A, Loose, Cage Free, Refrigerated(1 large or 2 for small or medium)$0.48/CO = $0.96
-
1 cup Milk, Whole, White, Refrigerated(of any kind)$0.04/FL OZ = $0.32
-
0.5 cup Butter Prints, Unsalted, Grade AA(melted butter; or vegetable oil)$0.20/OZ = $0.10
Recipe Yield:
12 Muffins
Instructions
-
Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
-
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
-
Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the egg, milk, and vegetable oil (or melted butter) until just combined.
-
Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients. Using a spatula or large spoon, stir gently until just moistened. The batter will be slightly lumpy; do not overmix. Overmixing can result in tough muffins.
-
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
-
Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
-
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Chef's Notes
Cost Information (for 4 servings) (as of date)
Most Expensive Ingredients
Allergen Information
Contains:
Source
Source: A Kitchen Society