** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
These taste best when served right out of the oven. Very light. A great muffin for breakfast served with butter and fresh preserves along with your favorite coffee. A great way to start the day.
Ingredients:
2 Cups All-Purpose Flour
3/4 Cup Sugar
2 Teaspoons Baking Soda level - dissol ved in milk
1 1/2 Teaspoons Ground Cinnamon for garnish
1/2 Teaspoon Salt to 1 ts
3 Unit Eggs separated, plus 2 egg yolks
1/2 Cup Vegetable Oil *
1/2 Cup Milk cold
1 1/2 Teaspoons Extract Of Vanilla or orange flower water; optional
1. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.
2. In another bowl, beat eggs; add oil, milk and vanilla.
3. ix well; stir into dry ingredients just until moistened.
4. Fold in the remaining ingredients. Fill greased of paper lined muffing cups three-fourths full.
5. Bake at 375 degrees for 20-25 minutes or until muffins test done.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Almonds, Natural Sweeteners, Fructose Malabsorption, Apple allergies.