JAM MUFFINS

1 ¾ CUPS FLOUR
2 ½ TSP. BAKING POWDER
½ TSP. SALT
¾ CUP MILK
1 EGG
1/3 CUP CORN OIL
½ CUP SUGAR
¼ CUP JAM (ANY FLAVOR)

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE DRY INGREDIENTS. IN A MEDIUM BOWL, MIX TOGETHER THE MILK, EG, CORN OIL, AND SUGAR. MIX WITH THE DRY INGREDIENTS UNTIL MOISTENED. LET SIT FOR 1 MINUTE.
SPOON 2 TBSP. BATTER INTO MUFFIN TIN. SPREAD ONE TSP. JAM OVER BATTER. TOP WITH 2 MORE TBSP. OF BATTER. BAKE FOR 20 MINUTES OR UNTIL THE MUFFINS ARE BROWN.

PUMPKIN MUFFINS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
½ TSP. SALT
¼ TSP. GROUND GINGER
¼ TSP. GROUND NUTMEG
1/8 TSP. CLOVES
¼ CUP SOFTENED BUTTER
½ CUP SUGAR
1 EGG
1 CUP CANNED PUMPKIN
½ CUP EVAPORATED MILK
¼ CUP OIL

HEAT OVEN TO 375 DEGREES. IN A MEDIUM BOWL MIX TOGETHER THE DRY INGREDIENTS. IN A LARGE BOWL, BEAT TOGETHER THE BUTTER AND SUGAR UNTIL CREAMY. ADD THE EGG, PUMPKIN, EVAPORATED MILK, AND CORN OIL. BEAT ON HIGH UNTIL THE MIXTURE IS LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE AND STIR UNTIL DRY INGREDIENTS ARE MOISTENED. BAKE FOR 25 TO 30 MINUTES.

SWEET CORN MUFFINS

1 ¼ CUP FLOUR
¾ CUP YELLOW CORNMEAL
½ ROUNDED TSP. SALT
1 TBSP. BAKING POWDER
1/3 CUP SUGAR
1 EGG
1 CUP MILK
¼ CUP CORN OIL

HEAT OVER TO 400 DEGREES. COMBINE THE FLOUR, CORNMEAL, SALT, BAKING POWDER, AND SUGAR IN A LARGE BOWL. LIGHTLY BEAT THE EGG. ADD MILK AND OIL TO EGG MIXTURE. ADD FLOUR MIXTURE. BAKE FOR 20 TO 22 MINUTES.

CINNAMON MUFFINS

¾ CUP SOFTENED BUTTER
¾ CUP SUGAR
1 TSP. VANILLA
2 EGGS
1 ¾ CUP FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
PINCH OF SALT
1 CUP SOUR CREAM
TOPPING:
1/3 CUP GRANULATED SUGAR
3 TSP. CINNAMON

HEAT OVEN TO 375 DEGREES. IN A LARGE BOWL, CREAM BUTTER AND SUGAR WITH A MIXER. BLEND IN THE VANILLA AND EGGS. IN ANOTHER BOWL, SIFT FLOUR, BAKING POWDER, BAKING SODA, AND SALT. POUR THE FLOUR MIXTURE AND THE SOUR CREAM INTO THE BUTTER MIXTURE. STIR THE BATTER BY HAND UNTIL INGREDIENTS ARE BLENDED. IF BATTER IS TOO DRY ADD A SPLASH OF MILK.
PREPARE THE TOPPING BY MIXING TOGETHER THE WALNUTS, CINNAMON AND SUGAR. DROP 1 TBSP OF BATTER INTO EACH MUFFIN TIN. SPRINKLE WITH 1 TSP. OF TOPPING. TOP WITH 1 MORE TBSP OF BATTER. SPRINKLE THE TOPS WITH ANOTHER TSP. OF TOPPING. BAKE FOR 15 TO 20 MINUTES.

BASIC MUFFINS

2 CUPS MINUS 2 TBSP. SIFTED FLOUR
1 TBSP. BAKING POWDER
½ TSP. SALT
5 TBSP. SUGAR
1 EGG
1 CUP MILK
4 TBSP. MELTED BUTTER

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, BAKING POWDER, SALT, AND SUGAR. IN ANOTHER BOWL, BEAT TOGETHER THE EGG, MILK, AND MELTED BUTTER. POUR EGG MIXTURE INTO THE FLOUR MIXTURE. STIR UNTIL MOISTENED. DO NOT OVERMIX—THE BATTER WILL BE LUMPY. BAKE FOR 22 MINUTES OR UNTIL MUFFINS ARE GOLDEN BROWN

LAURA’S WHOLE WHEAT MUFFINS

1 CUP OIL OR (1/2 CUP OIL AND ½ CUP APPLESAUCE)
2 EGGS
1 TSP. SALT
2 CUPS BROWN SUGAR
2 CUPS MILK
2 TSP. BAKING SODA
2 TSP. VANILLA
4 CUPS WHOLE WHEAT FLOUR

MIX TOGETHER, AND BAKE AT 350 DEGREES FOR 10-15 MINUTES.