It’s Quick, simple, healthier muffins with less sugar and a strong vanilla bean flavor! Ideal for lunchboxes, snacks, and breakfast! Food in a little form ALWAYS tastes GREAT!
Ingredients
- 1 big egg
- 1/4 cup of milk
- 1/4 cup of vegetable or canola oil
- 1/4 cup of sugar, granulated
- 1 tablespoon of white vinegar
- 1 tablespoon of white vinegar
- 1 teaspoon of cinnamon powder
- 1 teaspoon vanilla bean paste, made from 2 split vanilla beans with the seeds removed.
- 1 mug of all-purpose flour
- 1 1/2 tablespoons of baking powder
- 1/4 teaspoon salt
Preparation
- Set the oven to 375°F. Given that the recipe yields about 15 mini muffins, you won't need to utilize the second 12-count non-stick mini muffin tin in its entirety.
- Instead, grease and flour the pans and set them aside. As an alternative, the recipe can be modified to make regular-sized muffins by adjusting the baking time.
- Egg, milk, oil, sugar, vinegar (helps the muffins rise; do not omit), cinnamon, and vanilla bean seeds should all be added to a large bowl and whisked together.
- Don't overmix as you add the flour, baking powder, and salt; just stir to blend.
- Spread the batter into the prepared muffin tins. Do not overfill the cavities; they should only be around 2/3 to 3/4 full.
- A toothpick inserted in the center should come out clean, or with just a few moist crumbs hanging out, but no batter, after baking for 10 to 12 minutes. Bake until done; keep an eye on your muffins rather than the timer because ovens, pan sizes, and climates vary.
- My estimation for the baking time for muffins of the normal size is between 18 and 22 minutes. Before removing muffins from the pan and setting them on a rack to finish cooling, give them about 10 minutes to cool inside the pan.
- Muffins can be frozen for up to 6 months or kept airtight at room temperature for up to 5 days.
Conclusion
The muffins can, however, be served with your preferred jam, raspberry or strawberry preserves, or both. If you want a fancier appearance and a bit of extra sweetness, you drizzle a tablespoon of vanilla glaze over the cooled muffins. Serve as a dessert, the ideal accompaniment to a cup of coffee or tea, or as a simply delectable breakfast.
