breakfast spice muffins

February 2, 2010

These muffins are not all that sweet and the spice makes me think they would be best enjoyed with hot, strong coffee at breakfast.

I took a look at a Mark Bittman recipe for muffins and used what I had on hand (i.e. no butter!) to make these:

Breakfast Spice Muffins

  • 3 tbsp oil (neutral oil, like corn or grapeseed) OR 3 tbsp melted butter
  • 1 cup all-purpose flour
  • 1 cup wholewheat flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 egg
  • 1 cup skim milk
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 pinch ground cloves
  • 1/2 cup raisins


  1. Heat the oven to 375F. Grease a 12-cup muffin tip and line it with muffin cups.
  2. Combine the dry ingredients in a bowl (excluding the raisins). Beat together the egg, milk and oil in another bowl. Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Using a large wooden spoon, combine the ingredients swiftly, stirring and folding rather than beating. Stop as soon as all the dry ingredients are moistened.
  3. Spoon the batter into muffin tins, filling them about two-thirds and handling the batter as little as possible. Bake for about 20 minutes or until nicely browned and a toothpick inserted comes out clean. Let rest for five mins before taking them out of the tin. Serve warm…

…preferably with butter:

These turned out nicely spiced and light (they’re only 154 calories and 4 grams of fat a piece) but a tadge on the dry side. Next time I’d use butter instead of oil and maybe a splash more milk.

What is your favourite muffin recipe?
I love these vegan banana blueberry muffins that Janetha introduced me to way back when. They’re the BOMB.

Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

Previous post:

Next post: