Breakfast Muffins

Directions

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