Easy muffin recipe my children love to make.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Mix flour, baking powder, and salt together in a bowl.
Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter.
Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 148 calories; protein 2.9g; carbohydrates 21.7g; fat 5.6g; cholesterol 16.7mg; sodium 142.5mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.