| Muffins |
| Number of Servings |
6 |
|
Serving Size |
2 muffins |
| Preparation Time |
15 minutes |
|
Cooking Time |
20 minutes |
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| Quantities |
Ingredients |
| 2 cups | flour |
| 1/4 cup | sugar |
| 3 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1 | egg, well beaten |
| 1 cup | skim milk |
| or 1 cup, 1/3 cup | water, nonfat dry milk (respectively) |
| 3 tablespoons | vegetable oil margarine (to grease pan) |
|
| Equipment |
Instructions |
- muffin pan
- paper muffin cups (optional)
- 2 medium mixing bowls
- stirring spoon
- fork to beat egg
- measuring cup
- measuring spoons
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- Heat oven to 400 F. Line muffin tin with paper baking cups, or grease bottom of tin with margarine
- In medium bowl, combine the first four ingredients.
- Combine egg, liquid milk and oil in second bowl and mix.
- Add liquid mixture to dry ingredients until dry ingredients are moistened.
- Bake for 20 to 25 minutes until golden brown. Run knife around the edge to loosen. Remove muffins immediately from pan and serve warm.
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| NOTES: Variation: For blueberry muffins, gently stir in 1 cup fresh blueberries or 3/4 cup thawed and drained frozen blueberries into batter. For jam muffins, place 1/2 teaspoon of any jam on each muffin before baking, press into batter. For apple muffins, add 1/2 teaspoon cinnamon with flour, add 1 peeled and finely chopped apple to batter with oil. |
| Nutrition Information |
| Calories |
250 |
| Total Fat |
7g |
| Saturated Fat |
2g |
| Protein |
6g |
| Carbohydrates |
39g |
| Fiber |
1g |
| Sugar |
10g |
| Vitamin A |
8% |
| Vitamin C |
0% |
| Calcium |
4% |
| Iron |
10% |
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