Muffin Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Flour, plain white, 1.5 cup Baking Powder, 1 TbSalt, 1 dash Pepper, black, 1 dash Dried Herbs - Parsley, 1 Tb Egg, fresh, 1 medium Egg Yolk, 1 Milk, 1%, .5 cup Water, .5 cup (8 fl oz)
Sift together dry ingredients.
Beat egg and yolk together.
Mix eggs into dry ingredients.
Mix milk/water into batter in 3 parts, stirring between each.
Batter should be fluid but not runny.
Add any other foods you want to the batter, e.g. cheese, corn, fresh herbs, peas, capsicum, ham, etc etc.
Put batter into 6-hole muffin tin.
Bake on GM7 / 204°C / 425°F [Hot Oven] for 30 minutes.
Test with toothpick. If it comes out crumby, return to oven for 5 minutes. Repeat until toothpick comes out clean.
Allow to cool for 5 minutes before removing from muffin tin.
Number of Servings: 6
Recipe submitted by SparkPeople user THORNGROVE.
Beat egg and yolk together.
Mix eggs into dry ingredients.
Mix milk/water into batter in 3 parts, stirring between each.
Batter should be fluid but not runny.
Add any other foods you want to the batter, e.g. cheese, corn, fresh herbs, peas, capsicum, ham, etc etc.
Put batter into 6-hole muffin tin.
Bake on GM7 / 204°C / 425°F [Hot Oven] for 30 minutes.
Test with toothpick. If it comes out crumby, return to oven for 5 minutes. Repeat until toothpick comes out clean.
Allow to cool for 5 minutes before removing from muffin tin.
Number of Servings: 6
Recipe submitted by SparkPeople user THORNGROVE.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 2.0 g
- Cholesterol: 66.3 mg
- Sodium: 312.5 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.9 g
- Protein: 5.3 g
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