Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Finely chop Brussels sprouts and ensure they are well-drained.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt in a mixing bowl.
- In another bowl, whisk together the eggs, honey or maple syrup, and milk until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped Brussels sprouts.
- Fill each muffin cup about ¾ full with batter.
- Bake for 20 minutes or until golden brown; a toothpick inserted should come out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These muffins freeze beautifully, making them a great make-ahead option. Experiment with add-ins like shredded carrots or nuts for extra flavor.