Light Muffins - Variations and Toppings

2 cups all-purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 cup 2% milk
3 tbsp. oil
1 egg, beaten

Heat oven to 400�F. Line 12 muffin cups with paper baking cups.

In medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly among paper-lined muffin cups.

Bake at 400�F for 18 to 23 minutes or until light golden brown. Cool 1 minute; remove from pan. Serve warm.

Makes 12 muffins.

Microwave Directions: Prepare muffin batter as directed above. Using 6-cup microwave-safe muffin pan, line each cup with 2 paper baking cups to absorb moisture during baking. Fill cups 2/3 full. Microwave 6 muffins on High for 2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through cooking. Remove muffins from pan and immediately discard outer baking cups. Repeat with remaining batter.

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

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Variations for the Light Muffins:

VARIATIONS:

APPLE MUFFINS:
Decrease sugar to 1/4 cup. Add 1 tsp. cinnamon and 1 cup finely chopped, peeled apple to dry ingredients. Substitute apple juice for milk.

BLUEBERRY MUFFINS:
Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 tsp. grated lemon or orange peel into dry ingredients.

CHOCOLATE CHIP MUFFINS:
Add 3/4 cup miniature chocolate chips to dry ingredients. Before baking, sprinkle tops of muffins with a combination of 3 tbsp. sugar and 2 tbsp. brown sugar.

JAM MUFFINS:
Before baking, place 1/2 tsp. any flavor jam on each muffin; press into batter. If desired, sprinkle with finely chopped nuts.

LEMON MUFFINS:
Add 1 tbsp. grated lemon peel to dry ingredients.

ORANGE MUFFINS:
Add 1 tbsp. grated orange peel to dry ingredients and substitute orange juice for milk.

STREUSEL-TOPPED MUFFINS:
In small bowl, combine 1/4 cup firmly packed brown sugar, 1 tbsp. margarine or butter, softened, 1/2 tsp. cinnamon and 1/4 cup chopped nuts or flaked coconut; with fork, mix until crumbly. Sprinkle over muffins before baking.

SUGAR-COATED MUFFINS:
Brush tops of hot baked muffins with 2 tbsp. melted margarine or butter; dip in mixture of 1/4 cup sugar and 1/2 tsp. cinnamon.

WHOLE WHEAT MUFFINS:
Use 1 cup all-purpose flour and 1 cup whole wheat flour.

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Toppings For A Dozen Muffins

**CINNAMON SUGAR TOPPING**
5 1/2 tsp. sugar
1/2 tsp. cinnamon

**OAT ALMOND TOPPING**
5 tbsp. rolled oats
1 tbsp. almonds -- chopped

**CINNAMON HAZELNUT STREUSEL**
2 tbsp. all-purpose flour
2 tbsp. brown sugar
2 tbsp. hazelnuts or pecans, finely chopped
1 tbsp. oil
1/2 tsp. cinnamon

**RASPBERRY CRUMBLE TOPPING**
3/4 cup fresh raspberries or frozen unsweetened raspberries
2 tbsp. brown sugar
1/4 tsp. cinnamon

**SAVORY STREUSEL TOPPING**
2 tbsp. all-purpose flour
3 tbsp. wheat germ
1 tsp. dried Italian seasoning
1/8 tsp. salt
1 tbsp. oil

**HONEY SUNFLOWER NUT TOPPING**
1/4 cup honey, heated
2 tbsp. unsalted shelled sunflower seeds, toasted

**MAPLE WALNUT TOPPING**
3/4 cup powdered sugar
2 to 3 tbsp. maple syrup, heated
2 tbsp. walnuts, finely chopped

**FRUIT AND PRESERVES TOPPING**
1/4 cup light peach or apricot syrup
1/4 cup dried mixed fruit bits, finely chopped

**LEMON DRIZZLE TOPPING**
2/3 cup powdered sugar
2 to 3 tsp. lemon juice
lemon peel, grated

TO ADD BEFORE BAKING: Add flavor and texture to a dozen muffins by sprinkling one of these simple topping mixtures over the batter just before baking.

CINNAMON SUGAR TOPPING: In small bowl, combine sugar and cinnamon. Sprinkle 1/2 tsp. mixture over batter in each muffin cup. Bake.

OAT ALMOND TOPPING: In small bowl, combine oats
and almonds. Sprinkle 1 1/2 tsp. mixture over
batter in each muffin cup; gently press into
batter. Bake.

CINNAMON HAZELNUT STREUSEL: In small bowl, combine all ingredients. Sprinkle 1 1/2 tsp. mixture over batter in each muffin cup; gently press into batter. Bake.

RASPBERRY CRUMBLE TOPPING: Press raspberries into batter in muffin cups. In small bowl combine brown sugar and cinnamon. Sprinkle 1/2 tsp. mixture over batter in each muffin cup. Bake.

SAVORY STREUSEL TOPPING: In small bowl, combine all ingredients; mix well. Sprinkle 1 1/2 tsp. mixture over batter in each muffin cup; gently press into batter. Bake.

TO ADD AFTER BAKING: Dress up a dozen muffins warm from the oven with one of these simple topping combos.

HONEY SUNFLOWER NUT TOPPING: Brush each warm muffin with 1 tsp. honey; sprinkle each with 1/2 tsp. sunflower seeds.

MAPLE WALNUT TOPPING: In small bowl, combine powdered sugar and syrup; stir until smooth. Drizzle 1 tsp. mixture over each warm muffin; sprinkle each with 1/2 tsp. walnuts.

FRUIT AND PRESERVES TOPPING: Brush each muffin with 1 tsp. peach syrup; sprinkle each with 1 tsp. fruit bits.

LEMON DRIZZLE TOPPING: In small bowl, combine powdered sugar and lemon juice; stir until smooth. Drizzle 1 tsp. mixture over each warm muffin; sprinkle each with lemon peel.

Makes: 12

AUTHOR: DSredTX