Feather-Light Muffins Recipe

Feather-Light Muffins Recipe photo by Taste of Home

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Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. — Sonja Blow, Groveland, California

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Feather-Light Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 8-10 Servings

25 20 45

Ingredients

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Directions

In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm. Yield: 8-10 muffins.

Nutritional Facts 1 serving (1 each) equals 307 calories, 17 g fat (8 g saturated fat), 47 mg cholesterol, 283 mg sodium, 37 g carbohydrate, trace fiber, 3 g protein.

Originally published as Feather-Light Muffins in Taste of Home February/March 1993, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas