Just Plain Muffins

Just Plain Muffins

Serves 12

1 cup skim milk
1 egg
1 Tablespoon polyunsaturated margarine, melted
1/2 teaspoon vanilla essence
1 3/4 cups plain flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt

1. Preheat oven to 200c. Spray a 12-muffin (5cm) pan with non-stick cooking spray.
2. In small bowl, combine milk, egg, margarine and vanilla essence. In larger bowl, combine the flour, sugar, baking powder and salt.
3. Add milk mixture to flour mixture, and stir just until flour disappears; do not over-blend. Spoon into muffin pan and bake 20-25 minutes, or until a toothpick comes out clean and muffins are golden brown. Cool on rack for 5 minutes; remove from pan and serve hot.
Per Serving: 2.5g Fat, 1g Dietary Fibre.

Berry Muffins:
Add 3/4 cup fresh blueberries to flour mixture.
Per Serving: 2.5g Fat, 1.5g Dietary Fibre.

Sweet Muffins:
Use same amount of brown sugar or maple syrup instead of sugar.
Per Serving: 2.5g Fat, 1g Dietary Fibre.

Orange Muffins:
Substitute 1/2 cup skim milk, 1/2 cup fresh orange juice (milk will curdle) and 2 teaspoons grated orange rind for skim milk in basic recipe.
Per Serving: 2.5g Fat, 1g Dietary Fibre.

Lemon Muffins:
Substitute 3/4 cup + 1 1/2 Tablespoons skim milk, 1 1/2 Tablespoons lemon juice (milk will curdle) and 2 teaspoons grated lemon rind for skim milk in basic recipe.
Per Serving: 2.5g Fat, 1g Dietary Fibre.

Pineapple Muffins:
Add 1/2 cup well-drained crushed pineapples to milk mixture.
Per Serving: 2.5g Fat, 1g Dietary Fibre.

Chocolate Muffins:
Use 2 Tablespoons unsweetened cocoa powder and 1 1/2 cups plain flour, and increase sugar to 2 Tablespoons. Add 1 teaspoon vanilla essence to liquid. Dust with 1 teaspoon icing sugar when slightly cooled.
Per Serving: 3g Fat, 1g Dietary Fibre.

Bake a Better Muffin:
* Spray muffin pans with non-stick cooking spray; fill pans two-thirds full with batter, add a few Tablespoons water to the empty spaces to keep empty cups from burning.
* For easier removal, allow muffins to “rest” in pans a few moments after baking.
* To reheat muffins, wrap loosely in foil, then heat in a 220c oven about 5 minutes.

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