Original Muffins
This wonderful basic muffin recipe is from the Watkins
Keepsake Cookbook, and is adaptable to include your favorite additions.
1 Egg
3/4 Cup / 180 ml Milk
1/2 Cup / 125 ml Watkins
Original Grapeseed Oil
2 Cups / 500 ml All-Purpose or Whole Wheat Flour
1/3 Cup / 80 ml Sugar
1 Tbsp. / 15 ml Watkins
Baking Powder
1 teas. / 5 ml Salt
1/2 teas. / 2.5 ml Watkins Vanilla,
Original Double Strength
Grease bottoms only of about 12 medium muffin cups. Beat
egg; stir in milk and oil. Stir in remaining ingredients just until flour is moistened
(batter will be lumpy). Fill muffin cups about 3/4 full. Bake at 400 degrees F/205 degrees
C for about 20 minutes or until golden brown. Immediately remove from pans. Makes 12
muffins. 1 per serving.
Note from Kitchen: For blueberry muffins, stir in 1
cup/250 ml fresh or 3/4 cup/180 ml frozen blueberries along with milk.
Nutritional Information Per Serving: Calories 200,
Protein 3 g, Carbohydrates 22 g, Sodium 270 mg, Fat 10 g, Saturated Fat 1 g, Cholesterol
20 mg, Dietary Fiber 1 g.
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