Published on June 28, 2006


Author: Butte Creek Mill
Serves: 10-12 muffins
For delicious tea or breakfast muffins add 1/4 tsp. nutmeg to the dry ingredients. While warm, dip muffins in 1/2 cup melted butter or margarine and roll in mixture of 1/2 cup sugar and 1/2 tsp. cinnamon.
  • 2 1/2 cups Muffins! Muffins! Mix
  • 1/3 cup oil
  • 1 egg
  • 3/4 cup milk
  1. Heat oven to 375 degrees.
  2. Use non-stick cooking spray, vegetable shortening, or paper liners for easy removal.
  3. Beat egg, add milk and oil.
  4. Stir in 2-1/2 cups Mix all at once. Stir until it is moistened–do not overmix. Overmixing will make the muffins tough. Muffin batter will be lumpy.
  5. Fill muffin cups 3/4 full.
  6. Bake about 20 min. until golden brown.
  7. Cool a few minutes before removing from pan.