Quality Ingredients for Creative Cooks
Makes 20 miniature muffins
These tiny, buttery muffins were baked in a small “gem” pan with room for just 12 miniature muffins. Serve them hot for breakfast or at teatime with butter, clotted cream, honey or jam.
|2||cups (8 oz) flour|
|1/4||cup (4 oz) INDIA TREE Caster Sugar|
|2||teaspoons baking powder|
|1||cup (8 oz) milk|
|2||large eggs (4 oz)|
|1||stick butter (4 oz) – melted|
This recipe uses the following INDIA TREE products:
- Large Bowl
- Electric Mixer
- Rubber Spatula
- Measuring Spoons
- Cooling Rack
- Muffin Tin
- Preheat oven to 350 F.
- In a medium bowl, mix together the butter, sugar, buttermilk, egg, vanilla extract, and lemon zest.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet, and mix until smooth.
- Divide the batter equally between 10 paper cup lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in the middle come out clean. Remove from muffin tin. Let cool completely before icing.