Muffin Base
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Muffin Base calories by ingredient
Introduction
This is a very quick n' easy-to-make but very plain-tasting Basic Muffin Base.It can have other ingredients added to it which pep up the taste. Best with a thin spread of butter or butter substitute.
Should be eaten within 3 days of cooking. This is a very quick n' easy-to-make but very plain-tasting Basic Muffin Base.
It can have other ingredients added to it which pep up the taste. Best with a thin spread of butter or butter substitute.
Should be eaten within 3 days of cooking.
Number of Servings: 6
Ingredients
-
Flour, plain white, 1.5 cup
Baking Powder, 1 Tb
Salt, 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)
Directions
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.