Easy Muffins
- 2 cups low-sodium baking mix (see recipe) (Spooned lightly into the measuring cup without shaking or packing the cup.)
- ¼ tsp salt
- ⅓ cup sugar
- 1 large egg
- 1 cup skim milk or buttermilk, cold. (To make buttermilk, mix 1 Tbsp white vinegar with enough skim milk to make 1 cup. Let it sit for 20 minutes before use.)
- One or more of the following “special ingredients”: ½ cup of berries, fruit, mashed or chopped bananas, 2 tsp of your favorite spice, 1 cup of nuts, or 1 tsp grated lemon or orange peel.
- Preheat oven to 450°F. Grease a muffin tin or line it with muffin papers.
- Whisk the sugar, salt, and baking mix in a mixing bowl until well blended. Add one or more of the “special ingredients.”
- Beat the egg with the milk. Add the wet ingredients to the dry ingredients.
- Using a fork, gently blend for 15-20 seconds, until all of the flour is just moist. (The batter will be lumpy. This is a good thing.)
- Fill the muffin tin cups ½ to ⅔ cups full. Bake for 12-15 minutes until the muffins are done in the middle and golden brown on top.
Serving size: 1 muffin. Sodium: 118 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/easy-muffins/
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