little—spark: Peanut Butter & Easter Egg Muffins Never-fail basic muffin recipe from my MIL: 1 1/2 Cup Self Raising Flour 1/2 Cup (firmly packed) Brown Sugar 3/4 Cup Milk 1/4 Cup Vegetable Oil 1 Egg Combine all ingredients (just stir with a spoon/spatula) add flavourings then bake at 180 degrees for 15-20 minutes. You can add any amount of flavourings and it works (I.e I’ve added an assortment if wet and dry ingredients with no difference). I generally add a few tablespoons of LSA to it too. It is easily made vegan by using soy and an egg substitute (no egg, banana or silken tofu). For the Peanut Butter and Easter Egg muffins I added 4 chopped eggs (the regular size that is the same size as a normal egg), 2 tablespoons of peanut butter and two pinches of salt flakes.

little—spark:

Peanut Butter & Easter Egg Muffins

Never-fail basic muffin recipe from my MIL:

1 1/2 Cup Self Raising Flour
1/2 Cup (firmly packed) Brown Sugar
3/4 Cup Milk
1/4 Cup Vegetable Oil
1 Egg

Combine all ingredients (just stir with a spoon/spatula) add flavourings then bake at 180 degrees for 15-20 minutes.

You can add any amount of flavourings and it works (I.e I’ve added an assortment if wet and dry ingredients with no difference). I generally add a few tablespoons of LSA to it too. It is easily made vegan by using soy and an egg substitute (no egg, banana or silken tofu).

For the Peanut Butter and Easter Egg muffins I added 4 chopped eggs (the regular size that is the same size as a normal egg), 2 tablespoons of peanut butter and two pinches of salt flakes.