Spiced breakfast muffins

Spiced breakfast muffins

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
300g plain flour
165g caster sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup light sour cream
3/4 cup milk
60g butter, melted and cooled
sugar and extra cinnamon, to dust

Method

  1. Preheat the oven to 200°C. Grease twelve 1/2-cup muffin tins or line them with paper cases.
  2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.
  3. In a small bowl, whisk together the egg, sour cream, milk and butter until the mixture is combined.
  4. Fold the egg mixture into the flour mixture until the batter is just combined. Divide the batter among the prepared muffin tins. Dust well with sugar and ground cinnamon.
  5. Bake for 15–20 minutes or until the muffins are risen and golden. Turn out on to a wire rack to cool.

Note

  • The use of light sour cream reduces the fat content of the muffins a little, but it can be replaced with regular sour cream if you prefer.
Tags:
baking
bakery
margaret
fulton
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