One Egg Muffins I
A dish where flour and baking powder do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3½ cups flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1⅓ cups milk
- 3 tablespoons melted butter
- 1 egg
- 3 tablespoons sugar
Make it lactose-friendly
- 1⅓ cups milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.
Nutrition (estimated, per serving)
| Calories | 466 |
|---|---|
| Protein | 12.4 g |
| Fat | 10.8 g |
| Carbs | 79.0 g |
| Fiber | 2.4 g |
| Sodium | 1102 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States