Good Muffins
Soft, fluffy muffins with a hint of sweetness, perfect for breakfast or snacks. Their simple ingredients and quick preparation make them ideal for busy mornings.
Ingredients
Instructions
- Sift dry ingredients: flour, sugar, baking powder, and salt.
- Add beaten egg, milk, and melted Crisco to the dry ingredients.
- Mix until just moist and combined.
- Spray muffin pan with Pam and fill cups two-thirds full.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For even fluffier muffins, consider using cake flour instead of all-purpose flour. You can substitute melted butter for Crisco for a richer flavor. If you don’t have milk, almond or soy milk work well as alternatives. Adding a handful of blueberries or chocolate chips can elevate these muffins, making them reminiscent of Pa-Pa'S Blueberry Muffins.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added flavor. They pair beautifully with a side of fresh fruit or a yogurt parfait. For a delightful brunch, consider serving alongside Dutch Babies('Breakfast Treat').
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a resealable bag for up to 3 months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Good Muffins contains roughly 179 calories, with 3g protein, 37g carbohydrates, and 3g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 1595mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain fluffiness, consider using a mix of whole wheat and all-purpose flour or adding a bit of extra liquid to the batter.
What if I don't have baking powder?
If you find yourself without baking powder, you can make a substitute by mixing 1/4 teaspoon of baking soda with 1/2 teaspoon of vinegar or lemon juice for each teaspoon of baking powder needed. This will create a similar leavening effect.
How can I make these muffins sweeter?
To increase the sweetness of your muffins, you can add more sugar, up to 2 tablespoons total, or incorporate sweet add-ins like chocolate chips or dried fruits. If you're looking for a healthier option, consider using mashed bananas or applesauce to naturally sweeten the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).