Ingredients
No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
1/3 cup sugar
3/4 cup milk
1/3 cup Pure Vegetable Oil
1/3 cup melted butter
1 large egg
Instructions
Heat oven to 400ºF. Line 12 muffin cups with paper baking cups or spray cups with no-stick cooking spray. Combine flour and sugar in medium bowl; mix well.
Combine milk, oil and egg in small bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened (batter will be slightly lumpy). Fill prepared muffin cups 2/3 full.
Bake 18 to 20 minutes or until golden brown. Serve warm.
Tip For PERFECT BLUEBERRY MUFFINS: Prepare muffin batter as directed in the recipe; fold in 1 cup fresh, frozen or canned blueberries, rinsed and drained. Bake as directed.
Tip For PERFECT CINNAMON SUGAR MUFFINS: Prepare muffin batter as directed in recipe except add 1/4 teaspoon cinnamon to dry ingredients. Bake as directed. Combine 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. After baking, remove muffins from muffin cups. Dip tops in 1/4 cup melted butter, then in cinnamon-sugar mixture.
Nutrition
Serving Size (1/12 1 muffin), Calories 120 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat g), Cholesterol 20mg, Sodium 150mg, Total Carbohydrate 14g (Dietary Fiber g, Sugars 6g), Protein 2g; Percent Daily Value*: Vitamin A %, Vitamin C %, Vitamin D %, Calcium 6%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
