If you want muffins that stay fluffy even on the third day, don't require complicated techniques, and are made with simple ingredients, this is the method for you. It's light, with warm cinnamon and honey flavors, and takes 30 minutes to mix in one bowl.
Ingredients:
- Wheat flour – 250 g
- Liquid honey – 100 g
- Warm milk – 150 ml
- Chicken egg – 1 pc.
- Butter – 60 g
- Sugar – 50 g
- Baking powder – 1 tsp
- Ground cinnamon – 1 tsp
- Pinch of salt
Preparation:
- Preheat the oven to 180°C.
- In a bowl, whisk together warm milk, honey and melted butter until smooth.
- Add the egg, sugar, salt and cinnamon and whisk gently.
- Sift the flour and baking powder into the liquid base using short movements until the dough remains slightly lumpy.
- Distribute the mixture among the molds, filling them two-thirds full.
- Bake for 20-25 minutes until lightly browned and toothpick dry.
- Cool the muffins on a wire rack for 10 minutes, then transfer to a container.
To keep baked goods tender and not go stale, place cooled muffins in a container with a lid or wrap in parchment paper. They retain their softness perfectly for up to 4 days at room temperature and develop a stronger aroma on the second day.
Enjoy your tea!
