I found this recipe in Real Simple magazine this past month and made this for breakfast.
They were certainly very easy and are a great substitute for sugary muffins.
We ate them plain and with a little orange-cranberry marmalade that we received as part of a gift basket when we hosted a party recently.
I whisked the batter together and then poured it in a 12 muffin tin.
Then cook them for 30 minutes, without opening the oven until they are done.
They are light and fluffy and have a deep scoop in the bottom making them kind of hollow and soft in the middle.
My sleepy models...
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