Many years ago, while attempting to double a favorite muffin recipe, I was briefly called away from the kitchen. I can't remember why, but I'm going to assume some child was doing something to bother another child.
When I returned, I picked up where I thought I'd left off. It seems, however, I forgot where I was and ended up changing the amounts on some of the ingredients, but not others.
Baking is an exact science, and any changes will often result in a different outcome, which is exactly what happened with these muffins. They were not only different, they were delicious and much better than the originals, which we already liked well enough.
Since then, this is the only way we make them. It's such a favorite that my grown children all had to have the recipe when they left home.
When my older daughter and her family come for a weekend, she will often whip up a batch of these to go along with breakfast.
They are simple and tasty, and are ready in less than a half-hour. I love them best with a little cream cheese and some grape jelly homemade of course.
Makes 12 muffins
1 cup milk
1/4 cup oil
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
Non-stick cooking spray
Heat oven to 400 degrees. Spray muffin tins well. Beat egg slightly, then stir in milk and oil. Add remaining ingredients and stir just until combined. Do not over mix. Batter should be lumpy. Fill muffin tins full. Bake for 22-25 minutes or until golden brown. Remove muffins from pan. Serve warm.
For more recipes, check out Comfort & Joy each Wednesday in the TIMES NEWS. To find previous recipes, go to http://www.tnonline.com/lifestyle/comfort-and-joy.