Basic Muffin Recipe
We love this versatile muffin recipe, you can make endless flavour combinations and it comes out perfect every time!
- 300 g self-rasing flour
- 150 g sugar
- 1 medium egg
- 175 ml milk
- 125 ml vegetable oil
- 1 tsp baking powder
- 200 g of you chosen fruit/veg/nuts/chocolate
Mix flour, sugar & baking powder
Add the egg, oil and milk
Mix together. The secret to well-risen muffins is not to overmix, mix for about 30 seconds, lumps are good!
Add 200g of your chosen ingredient (fruit/nuts/chocolate) See below for our favourite combinations!
Spoon out into muffin cases (makes about 12)
Bake at 205 for 15 minutes, or until a skewer comes out clean.
Cool on rack to prevent them from going soggy!
For best results don't stir too well, a few lumps are good! The more mixing you do, the more gluten forms which means they won't rise as well. So either just give a really quick mix, or leave the batter to rest overnight before baking - this will allow the gluten to settle back down.
The higher temperature also gives the muffins a head start as soon as they hit the heat, meaning they will rise better - somewhere between 205c and 215c is perfect, but keep an eye on them so they don't burn!