Dear readers,

Thank you so much for clicking on this, it brings joy to my heart that someone cares enough to read and maybe even make this little recipe. These spicy, herb-filled quick bread muffins take no yeast, and very little time. If you are not a fan of spice, you can cut down the chipotle, or just take it out all together, these are very spicy! They are great for school, work, road trips, or just home snacking!

Hope you enjoy!

Maya

Supplies

Ingredients:

Oil, for greasing the pan
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp chipotle powder
3 tbsp dried oregano leaf
1 large egg
1 cup milk
1/3 cup olive oil
Butter, for serving

Tools:

Baking sheet
Silicone muffin tray
A selection of various measuring spoons and cups
Large mixing bowl
Wooden spoon
Large glass measuring cup (4 cups) OR small mixing bowl
Whisk
Two metal cutlery spoons
Toothpick
Two cooling racks

Step 1: Prepare

Lightly grease ten muffin tins and place on a large baking sheet, set aside. Position an oven rack in the center row, preheat the oven to 350 degrees.

Step 2: Mix the Dry Ingredients

Mix the flour, baking powder, salt, chipotle powder, and oregano in a large mixing bowl.

Step 3: Mix the Wet Ingredients

Whisk together the milk, egg, and oil in a glass measuring cup (4 cups) OR a small mixing bowl.

Step 4: Mix the Dough

Pour the wet ingredients into the dry ones, stir well. This might take a minute, as the batter will become thick and very sticky. DON'T ADD ANY MORE LIQUID!

Step 5: Bake the Muffins

Using the two metal spoons, carefully scoop the dough into the ten prepared muffin tins. Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean. Let cool for about five minutes before transfering to a cooling rack.