• Cooking Time: 18
  • Servings: 12
  • Preparation Time: 15



  • No-Stick Cooking Spray (optional)
  • 2 cups Self-Rising Flour
  • 1/3 cup sugar
  • 3/4 cup milk
  • 1/3 cup Vegetable Oil
  • OR 1/3 cup melted butter
  • 1 large egg


  • HEAT oven to 400ºF. Line 12 muffin cups with paper baking cups or spray cups with no-stick cooking spray.
  • Combine flour and sugar in medium bowl; mix well.
  • COMBINE milk, oil and egg in small bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened (batter will be slightly lumpy).
  • Fill prepared muffin cups 2/3 full.
  • BAKE 18 to 20 minutes or until golden brown. Serve warm.
  • TIP For PERFECT BLUEBERRY MUFFINS: Prepare muffin batter as directed in the recipe; fold in 1 cup fresh, frozen or canned blueberries, rinsed and drained. Bake as directed.
  • TIP For PERFECT CINNAMON SUGAR MUFFINS: Prepare muffin batter as directed in recipe except add 1/4 teaspoon cinnamon to dry ingredients. Bake as directed. Combine 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. After baking, remove muffins from muffin cups. Dip tops in 1/4 cup melted butter, then in cinnamon-sugar mixture.

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