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Friday, September 05, 2014

Self-Rising Soft and Tender Breakfast Muffins: King Arthur Flour

Recipe photo

Self-Rising Soft and Tender Breakfast Muffins: King Arthur Flour:

These are good!

These ultra-tender, cake-like muffins, made with self-rising flour, are a blank palette awaiting your favorite combination of dried fruits, nuts, and/or chips.


  • 1 1/2 cups (170g) King Arthur Unbleached Self-Rising Flour 
  • 1/2 (99g) cup granulated sugar
  • 1 cup (128g to 170g) diced dried apple, dried cranberries, raisins, or other dried fruit; or nuts; or chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) milk or buttermilk, or 74g liquid whey
  • 1/3 cup (74g) melted butter

topping (optional)

  • 28g melted butter
  • 50g granulated sugar mixed with 1 teaspoon ground cinnamon
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Hands-on time:
Baking time:
Total time:
Yield:12 muffins

Tender, golden muffins studded with your favorite combination of dried fruits, nuts, and/or chips.


1) Preheat your oven to 175 C (350°F). Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers.
2) Whisk together the flour and sugar, then stir in the fruit/nuts/chips.
3) In a separate bowl, beat together the egg, vanilla, buttermilk or whey, and melted butter.
4) Add the wet ingredients to the dry ingredients and whisk until combined; the mixture should remain slightly lumpy.
5) Scoop the batter into the prepared pan, filling the cups about 3/4 full.
6) Bake the muffins for 20 to 25 minutes, until they're lightly browned. Remove them from the oven, let them cool in the pan for 5 minutes, then remove them from the pan.
7) For a tasty finish, dip the muffins' tops in melted butter, then in cinnamon-sugar. Serve warm or at room temperature.
Yield: 12 muffins.


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