Kendra’s Muffins
Kendra make a dairy free version of these muffins for her nephew using water instead of milk and vegetable spread instead of butter to produce a lighter fluffier version of these muffins.
INGREDIENTS
10oz/300g Plain flour
8oz/250g Melted butter
6oz/180g Sugar
2 tbsp Baking powder
1 tsp Cinnamon
1 tsp Salt
2 Eggs
Muffin cases
METHOD
Mix all dry ingredients together in a bowl and make a well in the centre. Beat 2 eggs add melted butter and all the milk together then pour into the well. Mix with a spatula or spoon – don’t over mix – bake at 425f/220c/GM7 for 15 to 20 minutes