| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes, Muffins | 12 | Muffins | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1/4 | c | Granulated sugar |
| 3 | ts | Baking powder |
| 1 1/2 | ts | Ground ginger |
| 1 | ts | Cinnamon |
| 1/4 | ts | Ground cloves or allspice |
| 1/2 | ts | Salt |
| 2 | Egg | |
| 1 1/4 | c | Milk |
| 1/2 | c | Molasses |
| 1/4 | c | Oil or melted butter, or shortening |
INSTRUCTIONS
Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. Measure flour, sugar, baking powder, spices and salt into a large mixing bowl. Stir with a fork until well mixed, then make a well in centre. In a medium-sized mixing bowl, lightly beat egg. Then, stir in milk, molasses and oil just until blended. Pour into flour mixture, stirring just until combined. Immediately spoon batter into muffin cups. Bake in center of 400F (200C) oven until golden and a cake tester inserted into center of a muffin comes out clean, about 20 to 25 minutes. Remove from oven and turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or preferably freeze. Nutrients per muffin: 4.6g protein, 5.8g fat, 38.8g carbo's, 2.1mg iron, 226 cals. Good source of iron. By: Mary Stewart, Chatelaine Magazine, April 1996 Prep time: 10 mins Baking time: 20 mins Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong <sereneo@INFO.BISHKEK.SU>
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