The first time I made muffins, I was surprised by how easy the process was. All you have to do is mix your dry ingredients in one bowl and your wet ingredients in another, and then mix the two with a spatula in just a few movements. The trick is to no beat or stir too much. The dough should be lumpy, as if it’s not well combined.
Another thing to keep in mind is that your muffin dough can’t wait for your oven to ready. Preheat ahead of time so that as soon as you’re done filling the molds—always 2/3 full—you can place them in the oven. With this recipe, which includes a Fiber One™ Protein topping, they’ll be ready in just 15 minutes. Muffins are best enjoyed fresh out of the oven, but you can freeze the ones you have left. You can let them thaw and heat them in a warm oven for a few minutes. Normally they don’t last long, which is why it’s best to eat them fresh. These ones make a great option for a picnic or your kids’ lunchboxes. Enjoy!
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