Egg Muffins

By

Maria Snyder

These delicious muffins are a great way to start your day during the Days of Unleavened Bread.

Preparation time

30 minutes

Cooking time

40 minutes

Total time

1 hour, 10 minutes

Yield

12 Muffins

1⁄2 cup flour (whole wheat)

1⁄2 cup flour (all-purpose)

1⁄2 teaspoon salt

2 eggs

1 cup milk (can substitute dairy-free milk)

Pre-heat oven to 450°F.
Grease 12 muffin pan
In a small bowl beat eggs and add the milk
In a larger bowl add both flours and salt.
Add egg mixture to flour and mix until flour is moist.
Add batter to the muffin pan about half full.
Bake for 25 minutes at 450°F, then turn down to 325°F for an additional 15 minutes or until brown.

Notes

Serve warm. Leftovers can be frozen in a zip lock bag and reheat it in toaster oven You can double the recipe if needed.

Recipe Type(s)