- - Whipped cream, to serve
- - Strawberry jam, to serve
- 20 ml (4 tsp) - baking powder
- 30 ml (2 Tbsp) - SPAR butter
- 1 - SPAR egg
- 500 ml (2 cups) - cake wheat flour
- 250 ml (1 cup) - SPAR milk
- - Pinch of salt
1 Preheat the oven to 230 °C.
2 Heat the milk in a pot until lukewarm. Melt the butter in the milk and beat in the egg.
3 Add the dry ingredients and scoop into a greased 12-hole muffin pan.
4 Bake for 10-12 minutes.
5 Serve with strawberry jam and cream.