I like how simple these muffins are - you can really taste the ingredients and I love the butteriness of toasted walnuts. Obviously, add more butter as you eat them. You can’t go wrong, no one ever ate too much butter.
2 cups flour
1 cup light brown sugar
1 TB baking powder
½ tsp salt
1 cup toasted walnuts
1 egg
1 cup milk
¼ cup neutral oil (vegetable or canola is great)
Preheat your oven to 350 degrees.
Mix all the dry together. Make a well in the middle and add in the wet. Integrate everything together until you have a batter (use a whisk to avoid lumps!)
Scoop into greased muffin tins, fill them about ¾ of the way. Bake for 20 - 30 minutes, until the tops do not sink down and they spring back when you lightly press them. You can also poke them with a knife to make sure it comes out clean.
If I wasn't clear before, make sure to eat with ample butter.
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