1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
3/4 cups sugar
1 teaspoon vanilla extract
2/3 cup milk
Preheat oven to 350 degrees. Grease muffin pan and lightly dust with flour. Sift flour, baking soda, and salt together into a medium bowl and set aside. In a medium bowl cream butter and sugar together until light, fluffy, and pale, ivory color. Add eggs, one at a time, beating well after each addition (if mixture begins to curdle as you mix in eggs, add 1 tablespoon flour and beat on low speed until blended). Stir in vanilla and milk. Fold in dry ingredients. Grease standard muffin pan in molds and on top of tin. Spoon batter to fill each to the top. Bake 30-40 minutes. Test the doneness after about 20 minutes, then every 10 minutes or so until golden brown and a toothpick inserted in center comes out clean. Serve Warm. Yield: 6-8 muffins
Gently mix into batter 1 cup fresh or frozen blueberries.
Sift 1/2 teaspoon cinnamon with dry ingredients; gently mix batter 3/4 to 1 cup dark or golden raisins.
Mix into dry ingredients 1 tablespoon grated lemon or orange rind and 1/4 cup poppy seed.
Gently mix into batter 1/2 cup chopped walnuts or pecans and 1/2 cup dried currants.