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Aunt Cheryl's Home EC Muffins

4 from 1 vote
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Makes 12 muffins

Ingredients
  

  • 3 cups (375 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 4 teaspoons (20 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • ½ cup (112 grams) vegetable oil
  • 2 large eggs (100 grams)
  • ¼ cup (80 grams) blueberry and/or strawberry fruit spread* (optional)

Instructions

  • Preheat oven to 400°F (200°C). Spray a 12-cup muffin pan with cooking spray.
  • In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • In a large bowl, whisk together milk, oil, and eggs. Add flour mixture, stirring just until dry ingredients are moistened. Spoon about 3 tablespoons batter (about 52 grams) into each prepared muffin cup. Spoon 1 teaspoon fruit spread (about 6.5 grams) (is using) in center of batter in muffin cups. Spread about 2 tablespoons batter (about 35 grams) onto fruit spread.
  • Bake until golden brown, 15 to 17 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan; serve warm.

Notes

We used Bonne Maman Blueberry and Strawberry Fruit Spreads.
If not adding fruit spread to batter, fill each muffin cup with about 1/3 cup (about 90 grams) batter.
Tried this recipe?Let us know how it was!