Ingredients
- 2 1/2 muffin heat oven
- 1 egg
- 1/2 two-thirds full
- 250 gr unbleached all-purpose flour
- 240 ml milk
- 120 ml milk
- 120 ml vegetable oil
- 65 gr pecans (chopped)
- 65 gr candied ginger to flour mixture before adding liquid (finely diced)
- 26 gr granulated sugar
- 14 gr baking powder
- 3 gr salt
- 1 gr nutmeg to sifted flour (ground)
mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold half cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 0.33333333333333rd full of batter. Drop half t of your favorite jelly in center of batter. Add batter to fill cup 0.66666666666667rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold quarter cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.
