Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can add mini chocolate chips or blueberries for variation.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85 Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
