I have to apologise for the state of this entry. I didn't plan to give you this recipe. I baked these muffins for breakfast and as I was about to take the tray up to the bedroom - yes, we eat our breakfast in bed each morning- I thought 'Why not!'
So I quickly snapped a few photos of our breakfast tray before trundling upstairs. I didn't want my muffins and tea to get cold and I wanted to watch the morning news on the telly.
These Sweet Muffins are from the 1950's Betty Crocker Cookbook, when muffins were truly a quick bread not the cake-like confections we now know. These are lovely warm from the oven served with butter or preserves. They take less than 30 minutes to bake so they are an easy breakfast treat.
Here's what you need to make a batch of Sweet Muffins:
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups plain flour
1/2 cup sugar
2 teaspoons baking powder
Heat the oven to 200C/ 400F. Place paper muffin liners into a muffin tin. The recipe says it makes 12 muffins but I usually get about 10. I like FAT muffins!
In a large mixing bowl, stir together the dry ingredients. In a large measuring cup or jug, mix the wet ingredients and egg. Pour the wet ingredients into the dry ingredients. Stir until JUST combined, DO NOT OVER MIX.
Spoon the batter into the muffin liners (2/3 full). Bake for 20 -25 minutes or until the muffins are golden brown. Remove from the pan and serve immediately!
See what I mean, obviously this wasn't staged for the photo, just a pot of butter, a jar of raspberry preserves and a jar of my homemade apple jelly. This is real everyday food!
Betty Crocker says, if you have left over muffins, split them and reheat in the broiler. We were about 30 years away from the microwave oven when this recipe was published. Still, I think the old recipes are often the best!