2 c. flour
3/4 c. sugar
1 T. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 t. ground cloves
3 t. baking powder
1 t. salt
1 egg, beaten
1 c. milk
1/4 c. oil
1/2 c. chopped nuts (optional)
In a large bowl, mix together all dry ingredients. Stir in wet ingredients until just moist. Spoon into greased muffins tins; bake at 425 degrees for 15-20 minutes.
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Tips: We love making muffins on Saturday mornings but often the problem is that the muffin recipe calls for a specific fruit or ingredients I don't have on hand. I like these muffins because these are all ingredients and spices I have in my pantry. They are also very tasty spread with some butter! We have nut allergies in my family so we leave the nuts out and they still taste great. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.
Recipe from Where's Mom Now That I Need Her?
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