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1
Position the oven racks so that they are evenly spaced.
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2
Preheat the oven to convection bake at 400F.
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3
Grease 12 medium muffin cups or line with paper cupcake liners.
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4
If you use the cupcake liners, coat them with nonstick spray for easy removal of the muffins.
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5
In a large bowl, mix the flour, sugar, baking powder, and salt.
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6
Add the butter, egg, and milk.
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7
Stir with a fork just until the ingredients are blended.
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8
(Overmixing will make the muffins bake into peaks with tunnels going from top to bottom.)
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9
Fill the muffin cups two-thirds full.
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10
Bake in the center of the oven for 15 to 18 minutes or until golden and a wooden skewer inserted into the center of a muffin comes out clean.
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11
Serve hot.
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12
Substitute 1 cup whole wheat flour for 1 cup all-purpose flour and substitute 1/3 cup honey for the sugar.
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13
Use only 2 teaspoons baking powder and add 1/2 teaspoon baking soda.
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14
Substitute dairy sour cream for the milk, mixed with 2 eggs instead of one.
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15
Increase the sugar to 1/2 cup.
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16
When all the ingredients are blended, carefully fold in 1 1/2 cups fresh or frozen blueberries
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17
Use 2 eggs.
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18
In the bottom of each muffin cup, place 1 teaspoon honey and 1 thin slice unpeeled orange cut into quarters.
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19
Spoon the batter on top.
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20
Increase the sugar to 1/2 cup.
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21
Add 1/2 teaspoon ground cinnamon to the flour mixture.
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22
Add 1 cup shredded raw tart apple along with the butter.
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23
Sprinkle the tops with a mixture of 1/3 cup packed brown sugar, 1/3 cup chopped walnuts, and 1/2 teaspoon ground cinnamon.
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24
Add 1 cup each finely chopped dates and finely chopped walnuts or pecans to the flour mixture before adding the liquid.
