Quickie Muffins
Quickie Muffins are soft, airy bread muffins with a slightly sweet flavor, perfect for breakfast or snacks, suitable for busy mornings or casual gatherings.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Grease muffin tins well by pouring Wesson oil into one well of the tin, then use a paper towel to grease the other wells.
- Mix dry yeast into warm water in a large bowl and let it activate.
- Add beaten egg, self-rising flour, sugar, and Wesson oil to the yeast mixture.
- Mix by hand with a wooden spoon until combined. The dough will be very soft and gooey.
- Fill muffin tins about 3/4 full with the batter.
- Bake at 450°F (232°C) for 10 to 12 minutes or until the tops are light brown.
- Excess dough can be stored covered in the refrigerator for up to 4 weeks.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat flour and self-rising flour. If you don't have Wesson oil, any neutral oil like canola or vegetable oil will work. Adding a pinch of cinnamon or vanilla extract can enhance the flavor. Make sure the water is warm but not hot to ensure the yeast activates properly.
Serving Suggestions
These Quickie Muffins are perfect for breakfast or as a snack. Serve them warm with butter, honey, or your favorite jam. They also pair beautifully with a side of fresh fruit or yogurt. For a delightful treat, enjoy them alongside a cup of coffee or tea while relaxing.
Storage & Reheating
Store leftover muffin batter in an airtight container in the refrigerator for up to 4 weeks. When ready to bake, simply scoop the batter into greased muffin tins and bake as directed. Cooked muffins can be stored in a sealed container at room temperature for up to 3 days or frozen for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Quickie Muffins contains roughly 497 calories, with 12g protein, 100g carbohydrates, and 6g fat. It is an excellent source of protein (24% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 564mg per serving (25% 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you will need to add baking powder and salt to mimic the effects of self-rising flour. Use 1 tablespoon of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour.
What can I add to the muffins for extra flavor?
You can add ingredients like chocolate chips, dried fruits, or nuts to the batter for added flavor and texture. Fresh or frozen berries also work wonderfully in these muffins.
How do I know when the muffins are done baking?
Check the muffins by inserting a toothpick into the center; if it comes out clean or with a few crumbs, they are done. The tops should be lightly browned, indicating they are cooked through.
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).