Tea Muffins

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

Cook Time 7

Total Time 12

Servings mini muffins

Ingredients

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.
1 cup self-rising flour, 2 tablespoons 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.
¼ cup canola oil, ½ cup milk, 1 egg, ½ teaspoon vanilla
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.

Nutrition