Herbed Breakfast Muffins
Yield
1 dozenPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
herbs
fresh |
* |
| 1 | cup |
milk
|
|
| 1 | large |
eggs
|
|
| 3 | tablespoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
herbs
fresh |
* |
| 237 | ml |
milk
|
|
| 1 | large |
eggs
|
|
| 45 | ml |
margarine
|
|
Directions
Grease 12 muffin cups with 1 tablespoon margarine. Heat oven to 450℉ (230℃).
Combine in a mixing bowl flour, sugar, baking powder and salt. Add chopped herbs.
Combine remaining ingredients and add all at once to flour Stir just enough to moisten. Batter will be lumpy. Fill muffin cups ⅔ full. Bake 20 to 25 minutes until golden brown.
