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| Breakfast Muffins |
"Fresh fruit truffles, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favourite--chocolate chips."
Ingredients :
- 1 3/four cups all-reason flour
- 1/three cup white sugar
- 2 half teaspoons baking powder
- half teaspoon salt
- 3/four cup milk
- 1 egg, lightly crushed
- 1/3 cup butter, melted
- 1 cup sparkling blueberries
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 40M |
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- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
- In a big bowl, whisk collectively flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix till elements are moistened. Do now not overmix. Stir in fresh fruit. Spoon batter into organized muffin cups.
- Bake in preheated oven till the tops spring back whilst gently touched, 20 to 25 minutes. Serve warm.
Notes :
- Finely chop the fruit and--depending on the fruit you're the use of--pinnacle it with a teaspoon of sugar, if favored. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo desserts.
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