Muffin Charcuterie Board
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup milk
2 tablespoons butter, melted
*If you’re in a pinch, you can also use our Pillsbury™ Banana Quick Bread & Muffin Mix for this recipe. Directions on side of box.
Set oven to 350°F. Spray 24 cup mini muffin pan with non-stick cooking spray and set aside.
Mix flour, sugar, baking powder, baking soda, and salt together in a bowl until combined.
Lightly beat egg in a separate bowl. Stir in milk, vegetable oil, and vanilla extract. Combine with dry ingredients and mix until incorporated.
Fill muffin cups ¾ full with batter and top with desired toppings.
Bake in preheated oven for 13-15 minutes, or until a toothpick inserted comes out clean. Cool for 1-2 minutes and then transfer to a wire rack to cool completely.
Serving Size (2 mini muffins), Calories 80 (Calories from Fat 0), Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 115mg, Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 4g, Includes 3g Added Sugars), Protein 2g, Potassium 29mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 175mg, Iron 0mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.