I took a year of Home Ec in high school. Not because I wanted to, believe it or not, but because I couldn’t cook, and my dad told me I couldn’t move out until I learned how to feed myself. He doesn’t remember saying it, but I definitely remember begrudgingly giving up a precious academic hour to learn how to cut up a chicken and make pie crusts.
Twenty years after the fact (yes, twenty years, I really am that old!), I’m really grateful for the lessons I learned in Home Ec from Mrs. Anna Polster. This is, more or less, the muffin recipe she gave us when I took her class. I’ve been using it ever since.
And? I can still make pie crust and and cut up a chicken. Thanks, Mrs. Polster!
- 1 egg
- 1/2 cup of milk
- 1/4 cup of vegetable oil
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Preheat oven to 350°F.
Grease muffin tins or use cupcake papers .
Beat egg slightly, add oil and milk. In a separate bowl, combine the dry ingredients, including sugar. Make a well in the center of the dry ingredients and add milk mixture. Stir just enough to incorporate ingredients. Fill muffin tins 2/3 full. Bake 20 – 25 minutes, until slightly browned around the edges.
Makes 6-9 muffins. Can be doubled.
- before baking, sprinkle tops with 1 TBS cinnamon that has been combined with 1/2 cup sugar
- add 1/2 cup chopped pecans to flour before adding liquid ingredients
- substitute 1/2 cup oatmeal or whole wheat flour for 1/2 cup flour
- add 1 cup berries (fresh, frozen, or canned)
- I usually prep my pans with veggie oil.
- for banana muffins, substitute 1/2 cup oatmeal for 1/2 cup flour and add 2 ripe, mashed bananas
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