One of the first recipes I pulled from Granny’s box, was this one for basic muffins. Simple, straight-forward, and ingredients I already had in the pantry. I added of few of my own, just because.
I am an impatient breakfast person, so naturally, I made these the night before. I just stuck the batter in the fridge. And if you aren’t an impatient breakfast person, feel free to make these in the morning…
The batter was a bit thick, so next time I may add a smidge more milk. These muffins were small in comparison to the ones we are used to these days, so naturally this means you should eat two. However, next time, I believe I will use the jumbo muffin tin.
Regardless of size, they turned out really well and have earned a slot in my repertoire. They were moist and perfect for strawberry jelly..
1 cup milk (I always buy whole, as did my Granny)
3 tbsp. of vegetable shortening, melted (recipe also says you can substitute 3tbsp. vegetable oil instead of shortening)
1 tsp vanilla
2 cups self-rising flour, sifted (or cheat like I do and use a wisk)
2 tbsp. sugar
1 tsp cinnamon
1 tsp nutmeg (freshly grated is best, but the dried kind is fine)
Preheat oven to 425 degrees and grease your muffin tin. Even when using the papers or silicone cups, I always use a little Baker’s Joy. This ensures they won’t stick.
Break egg into bowl and lightly beat with fork, then add milk, vanilla, and melted shortening. In a separate bowl, combine flour, sugar, cinnamon, and nutmeg. Combine the wet ingredients with the dry and stir until combined.
Fill muffin tins 2/3 full and bake for about 15-20 minutes or until golden brown. Every oven is different, so I always set the time half-way. You can always leave it in for more time, but you can’t un-bake it.
Serve with your favorite jelly (strawberry is the best!) and butter.