Every Sunday morning, our family would go to my grandmother’s house for her homemade muffins. I finally got the basic recipe and through years of experimenting I finally came up with the right portions to make them taste like hers. Please try and enjoy.
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.
Per Serving: 222 calories; protein 3.7g; carbohydrates 32g; fat 9.1g; cholesterol 53mg; sodium 245.2mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers 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 timesaver , as you can work it night before , then clear it off the next day.