Title: Lite Muffins with Variations^
Categories: Bread Lowfat Diet
Yield: 12 Servings

2	c	Flour
1/2	c	Sugar
3	ts	Baking powder
1/2	ts	Salt
3/4	c	Milk
3	tb	Oil
1		Egg, beaten
		Carolyn Shaw 6-95
		Fast & Healthy 9/92

Heat oven to 400F. Line muffin tin with muffin papers. Lightly spoon flour into measuring cup; level off. In bowl, combine flour, sugar, baking powder and salt; mix well. In bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just long enough to moisten. Divide evenly among muffin cups. Bake 18-23 minutes or until light golden brown. cool 1 minute; remove from pan. serve warm.

Microwave directions: Prepare batter as directed. Using a 6 cup microwave safe muffin pan, line each cup with 2 paper cups to absorb moisture. Fill 2/3 full. Microwave on high 1 minute. rotate pan 1/2 turn. Microwave on high 1-1 1/2 minutes or until a toothpick tests clean. Remove from pan immediately and discard outer baking cups. Repeat with remaining batter.

High Altitude: Above 3500 feet: Decrease sugar to 1/4 cup. Bake as directed.

Per muffin: 150 calories, 3 g protein, 25 g carbohydrate, 1 g fiber, 4 g fat (24%), 19 mg cholesterol, 180 mg sodium, 50 mg potassium, 1 starch, 1/2 fruit and 1 fat exchange.

Variations:

Apple: Decrease sugar to 1/4 cup and add 1 teaspoon cinnamon to flour. Stir in 1 cup finely chopped peeled apple to dry ingredients. Substitute apple juice for milk.

Blueberry: Stir 1 cup fresh or frozen blueberries and 1 teaspoon grated lemon or orange peel into dry ingredients.

Chocolate Chip: Add 3/4 c mini chocolate chips to dry ingredients. Before baking, sprinkle tops of muffins with a mixture of 3 tablespoons sugar nad 2 tablespoons brown sugar.

Jam: Before baking, place 1/2 teaspoon of your favorite jam on muffings; press into batter. If desired, sprinkle with finely chopped nuts.

Lemon: Add 1 tablespoon grated lemon peel to dry ingredients.

Orange: Add 1 tablespoon grated orange peel to dry ingredients and substitute orange juice for milk.

Streusel-Topped: Combine 1/4 c firmly packed brown sugar, 1 tablespoon softened butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or coconut; blend with fork until crumbly. Sprinkle over muffins before baking.

Sugar Coated: Brush tops of hot muffins with orange juice; dip in a mixture of 1/4 cup sugar nad 1/2 teaspoon cinnamon.

Whole-Wheat: Use 1 cup whole wheat and 1 cup all purpose flour.

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