To be honest, these are not the kind of breakfast muffins that you are probably thinking of. These muffins are more cake-like instead of bready. But wait, don’t go yet. Do give this recipe a chance, and you may end up liking it more than you expected.
As I do not have a set of measuring cups in Germany, most of my recipes now will have metric measurements. As and when it is possible, I will also include the US measurements.
Makes 12 muffins
- 83g self-raising flour (2/3 cup)
- 1 large egg (67g with shell)
- 1/4 tsp salt
- 75g sugar (1/3 cup)
- 75g melted butter (1/3 cup)
- 80ml milk (2/3 cup)
- 12 small eggs
In a small bowl, combine the flour, salt and sugar. In a separate bowl, combine the large egg, melted butter (or you may use vegetable oil), and milk. Whisk to incorporate the egg. Make your batter by adding the liquid ingredients to the dry ingredients and mix evenly until no large lumps can be seen.
Preheat oven to 180 deg C. Prepare your muffin tray by greasing it properly, all the way up the sides. Trust me, cleaning baked egg off your muffin tray is more way work than greasing it.
Distribute your batter evenly (it was about 3 tbsp of batter per muffin for me), and top it up with a small egg. Bake for 20 minutes.
Serve 2 muffins as one serving. Let cool completely before freezing (if this is to be a make-ahead meal)
** This is a basic batter recipe, and can be easily jazzed up with any other ingredients you like. Maybe some chopped ham, tomato sauce, shredded cheese? Or perhaps some sliced mushrooms, paprika and herbs of your choice? You can even leave out the additional toppings and just add some vanilla essence to the batter to make it a sweet treat!
Try it and let me know how it goes!
Approx. cost of this recipe: €1.20 (that’s like €0.10 per muffin!)
- flour: €0.06
- eggs: €0.70
- butter: €0.30
- milk: €0.09
- sugar: €0.05