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Spoon Muffins Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 30 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 4 cups self-rising flour
  • 1 egg, lightly beaten
  • 3/4 cup butter
  • 1/4 cup sugar

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.

Directions

  1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine the flour, egg, butter and sugar; add to yeast mixture and mix well.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Yield: 2-1/2 to 3 dozen.
Originally published as Spoon Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p72

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.

Reviews for Spoon Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 30, 2013

good base recipe, I added blueberries and doubled the sugar. Taste like pancakes so next time I will serve them warm with syrup.

MY REVIEW
Reviewed Nov. 3, 2011

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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