Half And Half Muffins Recipe Recipe

Name: Half And Half Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 2 tbsp. sugar; 1 1/2 teaspoon baking pwdr; 3/8 teaspoon salt; 2 tbsp. cocoa (chocolate lowfat milk kind); 2 tbsp. minced walnuts (opt.); 1/2 egg; 6 tbsp. lowfat milk; 2 tbsp. butter, melted; 1 tbsp. lowfat sour cream; Powdered sugar

Servings: persons

1 c. flour
2 tbsp. sugar
1 1/2 teaspoon baking pwdr
3/8 teaspoon salt
2 tbsp. cocoa (chocolate lowfat milk kind)
2 tbsp. minced walnuts (opt.)
1/2 egg
6 tbsp. lowfat milk
2 tbsp. butter, melted
1 tbsp. lowfat sour cream
Powdered sugar

1
Stir together flour, sugar, baking pwdr and salt.
2
Divide mix into 2 small bowls.
3
Stir cocoa and nuts into one.
4
In large measuring c. mix egg, lowfat milk, butter and lowfat sour cream well.
5
Add in 1/2 liquid to each portion dry ingredients.
6
Stir just till moist.
7
Spoon 2 Tbsp.
8
of each side by side in each well greased muffin tin, 2/3 full.
9
Bake at 400 degrees 20 min.
10
Dust with powdered sugar.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. flour, 2 tbsp. sugar, 1 1/2 teaspoon baking pwdr, 3/8 teaspoon salt, and more.

Yes, Half And Half Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Half And Half Muffins Recipe

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