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Basic Muffin mix

Pre-heat your oven to 200
Print Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups of plain flour.
  • 3 tsp baking powder.
  • ½ tsp salt.
  • ¾ cup caster sugar.
  • One large egg around 60g
  • One cup milk.
  • ¼ cup vegetable oil.
  • ½ tsp vanilla paste.

Equipment

  • Prepare with non-stick spray or butter a medium size muffin pan or line the same with paper patty pans.

Method
 

  1. Sift all your dry ingredients (flour, baking powder, sugar and salt) into a mixing bowl.
  2. In a separate bowl use your whisk to break up the egg before adding the milk, oil and vanilla. Mix well
  3. Make a hollow or well in the centre of the dry mix and pour in the egg mix. Whisk until combined. Use your spatula to scrape the batter down the sides of the bowl.
  4. At this point you can fold in some other ingredients of your choice. See variations.
  5. Divide the batter evenly into your pre-prepared muffin pan or paper patty-pans, no more than ¾ full.
  6. Bake in your pre-heated oven for about 25 minutes. When done they should be springy to touch.

Notes

The “raw” batter freezes well. Don’t forget to label it.
Variations:
Muffins lend themselves to many different flavours. Not only sweet but also savoury, including:
Fresh berries – blueberries or raspberries. Add one cup of either to the batter.
Choc-chips, again one cup of dark, milk or white choc-chips added to the batter.
Add one cup of chopped fresh dates to the batter.
One cup of grated vintage cheese or crispy bacon pieces added to the batter or a combination of both.
Dried fruits such as sultanas or diced apricots can also be used. Again one cup of either. Allow extra 30 ml of milk in the batter to compensate the fruit.