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Plain Tea Muffins

chef.alburt's picture
  Sifted pastry flour 2 Cup (32 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Egg 1 , well beaten
  Sour milk 2⁄3 Cup (10.67 tbs)
  Baking soda 1⁄2 Teaspoon
  Melted butter 3 Tablespoon

Sift first four ingredients into a bowl and make a well in the centre.
Combine remaining ingredients and pour into the centre.
Stir quickly just until flour disappears.
Spoon into 12 buttered muffin cups and bake at 400F for 10 to 12 minutes or until centres are set and edges just golden.
Fresh BERRY MUFFINS: Fold 3/4 cup dry raspberries or blueberries into the batter just before baking.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1759 Calories from Fat 452

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 29.9 g149.7%

Trans Fat 0 g

Cholesterol 308.2 mg102.7%

Sodium 2879.5 mg120%

Total Carbohydrates 283 g94.5%

Dietary Fiber 4.3 g17.1%

Sugars 87.5 g

Protein 40 g80.3%

Vitamin A 27.4% Vitamin C 1.6%

Calcium 145.8% Iron 114.7%

*Based on a 2000 Calorie diet

Plain Tea Muffins Recipe