Higbee'S Muffins
Light, fluffy muffins with a tender crumb, subtly sweet and buttery flavor. Perfect for breakfast, brunch, or snacks, appealing to both kids and adults alike.
Ingredients
Instructions
- Combine flour, baking powder, and salt in a bowl.
- Beat shortening until fluffy.
- Add sugar and egg yolks to the shortening and beat until fluffy.
- Alternately stir dry ingredients and milk into the shortening mixture, just to moisten.
- Gently fold in beaten egg whites.
- Divide batter among well-greased muffin pans.
- Bake in a 400°F oven for 20 minutes.
Tips & Substitutions
For a lighter texture, make sure to fold the beaten egg whites gently into the batter without overmixing. If you don't have shortening, you can substitute with an equal amount of unsalted butter or oil. Experiment with add-ins like blueberries or chocolate chips for extra flavor, or try a twist with a recipe like Apple Spoon Cake for a fruity variation.
Serving Suggestions
These muffins are delightful warm, served alongside a spread of butter or jam. They pair wonderfully with a hot cup of coffee or tea for breakfast or brunch. Consider serving them with fresh fruit or yogurt for a balanced meal. They also make a great snack option, especially if you enjoy sweet treats like Mamaw Cake.
Storage & Reheating
Store leftover Higbee's Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply warm them in the oven at 350°F for about 10 minutes or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Higbee'S Muffins contains roughly 401 calories, with 20g protein, 23g carbohydrates, and 25g fat. It is an excellent source of protein (40% of the Daily Value), iron (30% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 891mg per serving (39% 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 eggs instead of just egg yolks and whites?
Yes, you can use whole eggs instead of separating them. For this recipe, substitute 2 whole eggs for the 2 egg yolks and 2 egg whites. The muffins may have a slightly denser texture, but they will still be delicious.
What can I do if my muffins are too dry?
If your muffins turn out dry, it may be due to overbaking or too much flour. Ensure you measure flour accurately by spooning it into the measuring cup and leveling it off. To remedy dry muffins, try adding a little extra milk or serve them with a drizzle of honey or a dollop of Low-Fat Dip For Fruit for added moisture.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge until you're ready to bake. Alternatively, bake the muffins ahead of time and freeze them. Just remember to thaw them before serving or reheat them as described for the best taste.
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).