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Feather-Light Muffins Recipe
Feather-Light Muffins Recipe photo by Taste of Home

Feather-Light Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
Originally published as Feather-Light Muffins in Taste of Home February/March 1993, p27

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.

Reviews for Feather-Light Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 31, 2014

"I have been using this recipe for many years. Recently, I've started using mini muffin pans, which yields about 48 mini muffins. I bake them at 325 for 13-15 minutes."

MY REVIEW
Reviewed Mar. 10, 2014

"These are terrific. This is the second time I made them for coffee hour after church and they are completely gone within twenty minutes and I made two batches."

MY REVIEW
Reviewed Sep. 1, 2011

"Very light and wonderful. I like that they are not super sweet. I make these often because I always have these ingredients on hand."

MY REVIEW
Reviewed Aug. 3, 2011

"Not super-sweet, pairs great with an omelette and fruit for breakfast or as an after-school snack."

MY REVIEW
Reviewed Jan. 26, 2011

"These are the best muffins I've ever tasted! They are just as light as the title promises and are the perfect balance between decadent and delicate. I modified the recipe slightly by adding orange zest for a citrus flavor and topped then with a cinnamon meringue frosting, crushed cereal and orange zest. I also used more milk than the recipe called for because the batter was a little too thick, and baked them only until they were solid in the middles."

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