Friday, June 17, 2011


This is a recipe from the late 60s.

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly

Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.

In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.

Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.

Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.

*May use self-rising flour but omit salt and baking powder.

Note: I used Strawberry Preserves in the muffins pictured.

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