Directions:
1. Mix the Batter
In a large bowl, combine:
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Flour
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Baking powder
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Sugar
Then, add:
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Eggs
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Milk
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Oil
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Vanilla essence
Mix until you get a smooth batter. Avoid overmixing.
2. Preheat the Oven
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Set oven to 180°C (350°F)
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Line your muffin tray with paper cups or grease lightly
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3. Fill the Molds
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Pour batter into each muffin cup until 2/3 full
4. Bake
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Bake for 20–25 minutes or until golden brown
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A toothpick should come out clean from the center
Time & Servings:
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Prep Time: 10 mins
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Bake Time: 25 mins
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Total Time: 35 mins
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Yields: 12–18 muffins (depending on size)
Optional Add-ins:
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Chocolate chips
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Chopped nuts or almonds
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Fresh or dried fruits (blueberries, raisins, apple bits)
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Cinnamon or lemon zest for a twist
FAQs
Can I make these dairy-free?
Yes! Substitute milk with almond or oat milk.
Can I freeze muffins?
Absolutely. Freeze in airtight containers up to 3 months. Reheat for 20 seconds in the microwave.
Can I reduce the sugar?
Yes, reduce sugar by ¼ cup for a less sweet muffin.
Storage:
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Store in an airtight container at room temp up to 3 days
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Refrigerate for up to 7 days
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Tools You’ll Need:
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Mixing bowl
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Muffin tray
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Whisk or electric mixer
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Measuring cups
Nutritional Info (approx. per muffin):
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Calories: 220
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Carbs: 28g
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Fat: 10g
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Protein: 4g
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Sugar: 12g
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