Plain but very tasty Basic Muffins lowered in fat. You could add fruits or favorite spices of choice if desired.
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup olive oil
2 egg whites or egg substitute equivalent to 1 egg
1 cup skim milk
Have all ingredients at room temperature before assembling.
Preheat oven to 400-degrees. Grease or line with paper baking cups 12 muffin cups.
Mix dry ingredients.
Beat the egg whites or the egg substitute, add milk and oil. Mix. Pour over dry ingredients and mix gently until well blended. Batter should be lumpy.
Fill muffin cups 2/3rd's full. Bake 20 minutes or until down and serve hot.
Note: Can be frozen and microwaved to warm when served.
- Add 1 cup chocolate mini chips to the batter.
- Add 1 cup fresh or frozen blueberries to the batter. If using frozen blueberries, do not thaw berries before adding to the batter.
- Sprinkle top of muffins before baking with a mixture of 1/4 cup brown sugar and 1/4 teaspoon cinnamon.
- Fill tins 1/2-full with batter, place 1 teaspoon jelly of choice in the center and cover with batter.
All the above variations are baked just as the original recipe.
Recipe makes 24 to 30 muffins.
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