I call them breakfast muffins because they are light, fluffy, very filling and not too sweet to have in the mornings with a good cup of tea of coffee just before you head to work. You can make these and store for up to five days and pack some to work and serve for evening tea as well. They go really well coated with sugar or dipped in honey, maple syrup or even chocolate glaze. The best is ofcourse sugar dipped and its my personal prefrence. I’ve begun to make these at least once in every two weeks each time a batch of 12 at the least and my household has just 2 and a half individuals, my hubby, myself and our little brat who would enjoy these muffins as much as we do or more often than us. 🙂 In that case I am counting him as 1. I feed him these softies soaked lightly with his formula milk and he gulps them up (MashaAllah).
Let me share with you this very simple recipe which would come out well when done by any one for that matter, if they follow the recipe right! It is only a few readily available ingredients that you will need and believe me you can make these even if you dont have a hand beater or a stand mixer at home. You will just need a whisk instead.
Now! Coming to the recipe.
Set your tool ready:
- Measuring cups
- Measuring spoons
- 2 Mixing bowl one for dry ingredients and the other for the wet ( if you are using
- Stand mixer you will just need one)
- Hand beater or stand mixer
- Muffin tray
- Cup cake casses are optional
- Butter brush
- Cooling rack
- Tray to roll muffins to coat with sugar
- Flour – 1 & 1/2 cups
- Sugar – 3/4 cup
- Nutmeg – 1 pinch (I substituted nutmeg with vanilla essence 1tsp)
- Salt – 1/4 tsp
- Baking powder – 2 tsp
- Cardamom powder – 1 pinch (opt only if you are not using cardamom powder)
- Vegetable oil – 1/4 cup ( I used corn oil because that is what I had at home; comes out well)
- Large egg – 1
- Milk – 3/4 cup
- 2 tblsp butter melted with 1 tsp brown sugar (take it off the stove before the sugar dissolves)
- 5 to 6 tblsp sugar spread over a tray to coat muffins
- Apply butter on muffin tray and preheat oven at 150/180 degrees (according to your oven)
- Beat milk, egg, oil and sugar till creamy.
- Sift flour and baking powder and add salt, cardamom powder / nutmeg and combine.
- Now add the dry ingredient mix to the wet mix and mix till well combined. Do not over beat.
- Spoon in batter in to muffin tray and bake for 20 mins on 150 or 180 degrees.
- When done take out of oven and brush with melted butter and roll over sugar.
- Serve warm with hot coffee or cold milk.
Yields 12 (double the quantity for 24)