(Prep time: at least 30 mins., baking time: 180 C, 15-20 mins.)
I'm not an expert but this made me confident enough to put here. I've tried a couple of muffins before which turned not consistently good. Meaning, sometimes great, sometimes just barely "eatable." This one, has a bit more good "turn out" than the others. Doesn't use a lot of egg, not very sweet, no kneading, friendly for a newbie like me. It's pretty versatile, you can add a lot of different stuff depending on your mood or what the pantry has to offer. Got the recipe from a book in the library.
You will need:
1 package of yeast, active or dry yeast (about 2 1/4 t)
1 C warm water (lukewarm for compressed yeast)
4 T (1/4 C) sugar
1 t salt
1 egg, beaten
3 C regular all-purpose flour
4 T (1/4 C) salad oil
Make the mix.
1. Dissolve the yeast in the water, then add sugar, salt, and egg. Mix.
2. Set aside while sifting the flour.
3. Gradually add the flour and oil to the yeast mixture; beat until very smooth.
4. Set the dough to rise in a warm place, doubling in bulk, for about 30 minutes.
5. Divide the dough into 4 equal parts.
6. At this part, you can opt to mix in any flavor that you want. Choose any from the list below.
The ratio would be 1/4 part of the dough to any of these.
(You can actually have 4 different kinds in one baking.I usually use choco and cinnamon as they are in my cupboard most of the time.)
1 T cocoa powder + 1 T sugar
2 t cinnamon
1/4 C shredded Cheddar cheese
4 T finely chopped nuts
4 T chopped raisins
1/4 C drained crushed pineapple
After mixing in the flavor, drop it using a spoon in a greased muffin pan. If generously heaped on each cup, you'd probably have at least a dozen of 2-in.-thick muffins.
Good for breakfast with some coffee or cocoa drink.
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