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
Directions
- Heat the oven to 375F. Grease a 12-cup muffin tip and line it with muffin cups.
- 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.
- 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.
