Breakfast Muffins

READY IN: 25mins
Recipe by Sam #3

Taken from Nita Mehta's Breakfast Cookbook.

Top Review by Annacia

These are very tasty muffing that are made up in a real hurry. I used skim milk to trim the fat some and replaced the sugar with Splenda and added some mixed sweet spices (cinnamon, nutmeg. mace and ginger) just because I love spice. I baked them in Pam sprayed muffin cups and they were well baked at the 20 min mark. Mine didn't rise much at all and I think that next time I'll use a bit more baking powder. They are a lovely muffin with a soft and tender inside that are ideal with your morning cuppa.

Ingredients Nutrition

Directions

  1. Sift flour with salt and baking powder into a mixing bowl.
  2. Add sugar and mix.
  3. Beat egg lightly.
  4. Add oil and milk to egg.
  5. Stir the egg mixture into the flour, mixing just enough to moisten the flour and get a lumpy mixture.
  6. DO NOT OVER MIX.
  7. Fill muffin tins prepared with liners or greased.
  8. Bake in a 400F oven for 20-25 minutes, til well risen and golden on top.
  9. Serve with butter and jam.

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