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
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2 cups Flour, All-Purpose, Bleached (Gold Medal)Custom ingredient
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0.5 cup Sugar, Beet, Granulated, Fine Grain$0.85/LB = $0.43
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2 Whole Eggs, Shell, Large Grade A, Loose, Cage Free, Refrigerated (Packer Label)(1 large or 2 for small or medium)Custom ingredient
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1 cup Milk, Whole, White, Refrigerated (Regional Brand)(of any kind)Custom ingredient
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0.5 cup Butter Prints, Unsalted, Grade AA (Gordon Choice)(melted butter; or vegetable oil)Custom ingredient
Recipe Yield:
12 Muffins
Instructions
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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.
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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.
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Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the egg, milk, and vegetable oil (or melted butter) until just combined.
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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.
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Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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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.
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Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Add {{Sugar}}
Chef's Notes
Cost Information (for 4 servings) (as of date)
Most Expensive Ingredients
Allergen Information
Contains:
Source
Source: A Kitchen Society