These muffins do tend to stick to muffin cases, especially when still warm. If you want to avoid this, just spoon the mixture into a well greased muffin pan instead. Once cooked, allow to cool for a couple of minutes and then remove from the tin.
Mix egg and milk in a jug or cup.
Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you're using them).
Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)
Spoon mixture into a greased muffin tin (or into 12 muffin cases in a muffin tin.)
Bake at 200 C/Gas 6 for 12-15 mins until firm and golden brown. Suitable for freezing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 129 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 23mg||7 %|
|Sodium 1200.8mg||41 %|
|Potassium 201.5mg||5 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 27.5g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 274
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