You'll need only six ingredients and less than 15 minutes to make these bite-sized vanilla-scented Tea Muffins. Serve them plain or with butter and jam.
Prep Time 5 minutesminutes
Cook Time 7 minutesminutes
Total Time 12 minutesminutes
Servings 18mini muffins
Ingredients
1cupself-rising flour
2tablespoonssugar
¼cupcanola oil
½cupmilk
1egg
½teaspoonvanilla
Instructions
Preheat the oven to 400 degrees.
Spray 18 mini-muffin cups with cooking spray and set aside.
In a medium bowl, whisk together the flour and sugar.
Measure the oil and milk together in a measuring cup. Add slowly to the dry ingredients, whisking gently to combine. Beat in the egg and vanilla just until combined. Don’t overmix. Batter will be thin.
Fill mini muffin tins with the batter. Bake for 6-7 minutes or until a tester inserted in the center of a muffin comes out clean.
Let the muffins cool in the tins for about 5 minutes. Turn them out and cool completely on a wire rack.
Serve with butter and/or preserves.
Notes
No self-rising flour? Make your own. For each cup of self-rising flour, mix 1 cup of all-purpose flour, ¼ teaspoon fine (table) salt, and 1 ½ teaspoons baking powder. Mix well.
These muffins will keep at room temperature for about 4-5 days in a tightly sealed container. To freeze, place completely cooled muffins in an airtight, freezer container and store for up to 4 months. Thaw and enjoy.