Quick and Easy Muffins
These muffins are so easy to make, even if you aren’t a morning person.
They are also relatively low in added sugar – just a quarter cup for twelve muffins.
I added blueberries to the basic recipe, but you can substitute with your favorite muffin add ins.
At about 150 calories per muffin, breakfast on the go has never tasted so good.
So easy to make, even if you aren't a morning person.
- 1 3/4 c flour
- 1/4 c sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 egg, beaten
- 3/4 c milk
- 1/3 c oil or melted butter
- 1 c. fruit pieces, nuts, chocolate chips, etc. optional
Preheat oven to 400°.
Spray muffin pan cups with non-stick spray cooking oil (or, use paper liners).
Mix dry ingredients together in a large bowl. Use a pastry blender or fork.
In a large glass measuring cup (2 c.) or bowl, beat the egg, then add the oil and milk and mix together.
Pour liquid ingredients into the dry, then gently fold together just until dry ingredients are moist, adding any fruit pieces, nuts, etc.
Divide batter into muffin pan cups.
Bake at 400° for about 20 minutes.
Cool about 10 minutes, then lift from pan.
% Daily Value *
Total Fat 7 g 11 %
Saturated Fat 4 g 19 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 16 mg 5 %
Sodium 253 mg 11 %
Potassium 26 mg 1 %
Total Carbohydrate 19 g 6 %
Sugars 5 g
Protein 3 g 6 %
Calcium 59 %
Iron 1 %
- The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Copyright 2020 ajoann.com. All rights reserved. See Legalese tab for permissions.