American-style muffins
These are best eaten on the day they are baked, though they can be warmed in a microwave for the next few days and also freeze well. Delicious for breakfast, with a cup of milk, or in a lunch box.
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Servings
12 people
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Serves
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Ingredients
Equipment
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Top tips
To make chocolate muffins reduce flour to 350g and add 25g cocoa powder.
Add soft fruits while they are still frozen so they do not break up through the mixture.
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 254 | 7.5 | 4.0 | 0.4 | 43.1 | 19.0 | 1.4 |
Method
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Step 1
Preheat oven to gas 5 190C
Step 2
Mix together sugar, butter, eggs and yoghurt.
Step 3
Sieve flour and baking powder and add your chosen filling. Stir this into the yoghurt mixture until well mixed.
Step 4
Spoon into greased tins or tins lined with muffin cases. Bake in a preheated oven for 25-30 minutes until risen and firm to the touch.
Step 5
Dust with icing sugar to serve.