Basic Sweet Muffins – Delicious, Baked Fresh with Honey or Fruit

by Sherry Riter in Bread,Cooking  ,Food,Muffin,Recipe

I had watched my mother, grandmothers, aunts and even my grandfather cook for years, but this experience seemed totally foreign. How would I ever be able too create something that looked and tasted delicious? Surely, I was going to make my first horrible grade.

Those thoughts swirled in my mind as I stood in the pseudo-kitchen of my Home Economics class in junior high school. My daughter informs me that they now call it Family Living class and that if I want to stay hip, I need to use the right lingo (rolling my eyes).

In class, I had learned all about the nutritional facts of cooking, as well as, the safety aspect. The final step in learning was the hands on experience. I stood looking at all the utensils, trying desperately to get it all right so that I could pass the class with an A+ because anything less than that would be failing. Well, not a failing grade by the school’s standards, but by my standards. I was such a perfectionist!

The Sweet Muffins were mixed, cooked and popped out of the oven totally perfect that day. I was elated! I was so excited that I could not hardly wait to tell my mom and show her my new found skill. That Saturday I made the Sweet Muffins for the family and they were a huge hit. As a matter of fact, I made them many, many times afterwards because they truly are delicious and quite easy to bake.

So tonight I share with you a recipe that originally was written on an index card and kept in my jewelry box thirty-four years ago.

GASP! Where did all those years go?! I thought I was still twenty-nine!

This recipe is the FIRST thing that I ever cooked by myself. I am sure you will totally enjoy this simply delicious recipe. Oh! Yes, I did make the A+ on the baking series of my Home Economics class, so all was well.

Sweet Muffins

In a bowl, whisk the egg


until there is frothy bubbles.


Add 1/2 cup milk and

1/4 cup of vegetable oil
to the egg mixture
and mix together.



To the milk mixture, add the flour,



baking powder,

and salt.

Mix all the ingredients until moistened.


The batter should be lumpy.



Butter the muffin cups well to prevent sticking
and to add the buttery flavor on the outside crispiness

on the Sweet Muffins.


Fill the cups 3/4 full of the Sweet Muffin batter.


Bake and serve hot.

These little muffins are moist and not too sweet.

I added a little butter,
watched it melt and
then took a bite.



Then I added a little honey.
It does not seem possible,
but I made the sweet muffin even better.


The sticky honey oozes and drips.


Have you ever heard of the book,
‘If You Give A Moose A Muffin’?
Well, I can guarantee you that
a Moose will just gobble them up.



Would you like a sweet muffin?



Here…I’ll put one on a plate for you.

Sweet Muffins


1 egg, preferably room temperature
1/2 cup milk – I used 2 percent
1/4 cup vegetable oil
1-1/2 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt


Generously butter a 12 cup muffin pan Beat the egg with a whisk until frothy. Stir in milk and oil. Mix in the remaining ingredients just until flour is moistened. Batter should be lumpy. Do NOT over mix. Fill muffin cup 3/4 full.

Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden brown. A toothpick will come out clean when done.

Yield: 11 full sweet muffins or 12 smaller muffins

The sweet muffins are also delicious covered with strawberries and whipped cream for strawberry shortcake.

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 6 comments… read them below or add one }

1 Madison July 21, 2011 at 12:18 pm

I tell ya…you have the most fabulous pictures and yummy recipes. Those muffins look delightful:)



2 Kindred Adventures July 21, 2011 at 1:07 pm

Such a simple and delicious …sorry had to wipe the droll from the corner of my mouth… recipe. And what a memorable story to go with it! Thank you for sharing! -Laverne


3 Diana July 21, 2011 at 6:38 pm

Looks really simple and tasty! Great pictures to follow too! 🙂


4 The Zany Housewife July 21, 2011 at 9:54 pm

I love the pictures again Red. Feels like I'm leaning over your shoulder and harassing you. >:)

p.s. I failed Home Ec. True story. Oh if Ms. Maida could see me now…


5 Terry May 27, 2012 at 8:05 pm

I made these and they are delicious. Is it possible to treat these as a cupcake. I am searching for a really good yellow cupcake that I can frost. The tops became too brown so I think I have to cook them less. They are really really good and so easy. Thanks for sharing this and your great pictures.


6 The Redhead Riter May 28, 2012 at 5:42 am

I’m glad you enjoyed them. I don’t think they are sweet enough to act as a yellow “cake” cupcake. Do you?

You’re very welcome. I appreciate your input!


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