Muffins are one of my first successful bakes, only failed once if I remembered correctly. I like this recipe because its not very sweet and easy to make.
For the below batch, I used chocolate milk instead of the usual fresh milk...
Basic Muffin (make 12 muffins)
2½ cup (310g/10oz) self –raising flour
½ cup(125g/4oz) caster sugar
1½ cup (375ml/12fl oz) milk
2 lightly beaten eggs
1 tsp vanilla essence
150g(5oz) unsalted butter that have been melted and cooled
Preheat over to moderate hot 200°C(400degF/gas 6)
Sift flour into a bowl to aerate the flour and ensure a light muffin. Add sugar to bowl and stir through the flour. Make a well in the centre.
In a jug, mix together the milk, eggs and vanilla essence.Pour the liquid into the well in the flour and add cooled butter.
Fold the mixture gently with a metal spoon until just combined.
Be careful not to overbeat or the muffin will become tough and rubbery.The mixture should still be lumpy at this stage.
Divide the mixture evenly among the holes of tray using metal spoon, fill each hole to about ¾ full.
Bake the muffin for 20-25min, or until they r risen, golden and come away from sides of the holes. Test them by pressing lightly with fingertips-they r cooked when they feel firm, and spring back. Another test is to insert skewer into the centre – if come out clean they r ready.
Most muffins should be left in the tin for couple of minutes once out of oven. Using a flatp bladed knife, loosen the muffin and transfer to rack.
Add 1½ cups(260g) choc chip to flour and replace the caster sugar with ½ cup(95g) soft brown sugar.
Add 300g blueberries to the flour. If fresh blueberries are unavailable, frozen ones can be used. Add while frozen to avoid streaking the batter.
Add an extra ¼ cup(60g) caster sugar and ½ teaspoon mixed spice to the flour and 1 cup (240g) mashed ripe bananas to the batter. Use only 1cup milk. Proceed with the recipe.