Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-17 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool slightly before serving or packing into lunchboxes.
Notes
- Feel free to add mini chocolate chips or blueberries for extra flavor.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 80 Kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 15mg