A quick dinner built from one box of muffin mix, turned into a savory-sweet evening with eggs and butter. The cranberry and orange notes work as an accent to warm, tender muffins that come together in under thirty minutes. Pair with something sharp and this makes a light supper for two.

Serves 2. 25 minutes, 8 at the stove.

About 270 calories a serving, 5 g protein, 13 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Melt 1 tablespoon of butter in a small bowl and whisk in 1 large egg and 1/3 cup of milk with a pinch of salt until combined.
2. Pour the contents of the muffin mix box into a bowl and stir in the wet ingredients just until the dry spots disappear; do not overmix.
3. Divide the batter between two muffin cups fitted in a muffin tin, or spoon into two ramekins arranged on a sheet pan, filling each three-quarters full.
4. Bake until a toothpick poked into the center of each muffin comes out with just a few moist crumbs clinging to it, about 14 to 16 minutes.15 min
5. While they bake, warm the remaining 2 tablespoons of butter in a small pan over low heat until it froths and turns golden, swirling it often, about 4 minutes.4 min

Note The muffins warm up well for breakfast the next morning. Brush the browned butter over the tops right after they come from the oven for extra richness. Serve with a sharp vinaigrette-dressed green salad and a glass of white wine.