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Quick Breakfast Muffins Recipe
|All-purpose flour||2 Cup (32 tbs) (Around 500 milliliter)|
|Baking powder||4 Teaspoon (Around 20 milliliter)|
|Granulated sugar||4 Tablespoon (Around 50 milliliter)|
|Milk||250 Milliliter (Around 1 Cup)|
|Vegetable oil/Melted butter||25 Milliliter (Around 2 tablespoon)|
Serving size: Complete recipe
Calories 1595 Calories from Fat 359
% Daily Value*
Total Fat 41 g62.4%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 236.5 mg
Sodium 2009.4 mg83.7%
Total Carbohydrates 269 g89.7%
Dietary Fiber 6.8 g27.2%
Sugars 74.2 g
Protein 40 g80.4%
Vitamin A 10% Vitamin C
Calcium 182% Iron 82.5%
*Based on a 2000 Calorie diet
Make a well in the center.
In another bowl, whisk together egg, milk and oil.
Pour into dry ingredients and stir only until moistened.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 to 25 minutes or until done.
NOTE: If you want to save time in the morning, mix the dry ingredients the night before, cover and set aside on the counter.
Blend together the liquid ingredients and set aside in the fridge until the morning.
Then, all you have to do for a really quick breakfast muffin is to pour the liquid ingredients into the dry ingredients and bake as above.