RECIPE OF THE MONTH – February Muffins

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.


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


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




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