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This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
Nutritional Facts 1 serving (1 each) equals 103 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 240 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
Originally published as Spoon Muffins in Cookin' Up Country Breakfasts Cookbook , p72
Big Batch Baked GoodsWe 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
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
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Reviewed on Nov. 03, 2011 by dmhunter1@cox.net
I made these tonight for dinner, and they were wonderful! Almost like a dinner roll, but much faster and very light. I didn't have self rising flour, so I used 4 cups flour, 4 teaspoons baking powder, and 1 teaspoon salt. I did only get 24 muffins out of the recipe, and they were rather small. I will definitely be using this recipe again!
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