Recipe: Light Muffins with 9 Variations (using oil, Pillsbury)

LIGHT MUFFINS

"Warm, fragrant and fresh from the oven, these muffins will satisfy many a craving for "homemade." Bake the basic muffins just as they are or try one of the many variations that we've included... they're all delicious!"

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
3 tablespoons oil
1 egg, beaten

Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups.

In medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly among paper-lined muffin cups.

Bake at 400 degrees F for 18 to 23 minutes or until light golden brown. Cool 1 minute; remove from pan. Serve warm.

MICROWAVE DIRECTIONS:
Prepare muffin batter as directed above. Using 6-cup microwave-safe muffin pan, line each cup with 2 paper baking cups to absorb moisture during baking. Fill cups 2/3 full. Microwave 6 muffins on High for 2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through cooking. Remove muffins from pan and immediately discard outer baking cups. Repeat with remaining batter.

Makes 12 muffins

Nutrition Information Per Serving (1 Muffin): Calories 150; Protein 3 g; Carbohydrates 25 g; Dietary Fiber 1 g; Fat 4 g; Polyunsated Fat 2 g; Saturated Fat 1 g; Cholesterol 19 mg; Sodium 220 mg; Potassium 50 mg.

Dietary Exchanges: 1 1/2 Starch, 1 Fat. POINTS: 3.5

VARIATIONS:

APPLE MUFFINS:
Decrease sugar to 1/4 cup. Add 1 teaspoon cinnamon and 1 cup finely chopped, peeled apple to dry ingredients. Substitute apple juice for milk.

BLUEBERRY MUFFINS:
Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients.

CHOCOLATE CHIP MUFFINS:
Add 3/4 cup miniature chocolate chips to dry ingredients. Before baking, sprinkle tops of muffins with a combination of 3 tablespoons sugar and 2 tablespoons brown sugar.

JAM MUFFINS:
Before baking, place 1/2 teaspoon any flavor jam on each muffin; press into batter. If desired, sprinkle with finely chopped nuts.

LEMON MUFFINS:
Add 1 tablespoon grated lemon peel to dry ingredients.

ORANGE MUFFINS:
Add 1 tablespoon grated orange peel to dry ingredients and substitute orange juice for milk.

STREUSEL-TOPPED MUFFINS:
In small bowl, combine 1/4 cup firmly packed brown sugar, 1 tablespoon margarine or butter, softened, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut; with fork, mix until crumbly. Sprinkle over muffins before baking.

SUGAR-COATED MUFFINS:
Brush tops of hot baked muffins with 2 tablespoons melted margarine or butter; dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.

WHOLE WHEAT MUFFINS:
Use 1 cup all-purpose flour and 1 cup whole wheat flour.

Makes 12 muffins
Source: Recipe booklet: Pillsbury Healthy-Baking