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|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon, melted and cooled|
Serving size: Complete recipe
Calories 1729 Calories from Fat 559
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 37 g184.9%
Trans Fat 0 g
Cholesterol 363.1 mg121%
Sodium 2324.9 mg96.9%
Total Carbohydrates 252 g83.9%
Dietary Fiber 6.8 g27.1%
Sugars 57.9 g
Protein 40 g79.8%
Vitamin A 39.5% Vitamin C
Calcium 143.9% Iron 79.4%
*Based on a 2000 Calorie diet
Grease a muffin pan with 2 1/2-inch-diameter cups, or line them with paper baking cup liners; set aside.
In a bowl, sift together flour, sugar, baking powder, and salt; make a well in center.
Pour milk into a 2-cup glass measure and add egg and butter; blend well.
Pour liquid all at once into flour well.
Making 12 to 15 full circular strokes that scrape bottom of bowl, stir just until dry ingredients are moistened.
Batter should be lumpy.
Fill each prepared muffin cup 2/3 full with batter.
Bake for 20 to 25 minutes or until tops are lightly browned.
Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy).