Plain Tea Muffins
|Sifted pastry flour||2 Cup (32 tbs)|
|Baking powder||2 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.