MY KIND OF MUFFIN TOP

Why hello sweet tooth…

So last year I lost my sweet tooth. I was devastated, those who know me personally will tell you how much this amazed them. There was a bit of disbelief on my part and every now and then I’d try a hot chocolate fudge cake just to make sure but my taste buds rebelled after a few spoonful’s. 

I usually have a bag of pick and mix within close reach and I’m a firm believer in dessert stomach meaning I always have room for a sweet treat or two! And now that my sweet tooth has returned I’m like a woman on a mission making up for lost time!

I’ve been looking for a decent muffin recipe and working to perfect one for a while now. The oil in this recipe makes sure the muffins stay really nice and moist.

The recipe is great as you don’t really have to measure your flavourings, just beware of the water content of fresh fruit like raspberries, it can add to the baking time.

I now bake every few days and boy oh boy do I have a blast. My current fave are raspberry and white chocolate muffins, closely followed by the lemon and blueberry crumble ones… both recipes work a treat. 

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INGREDIENTS – MAKES 12 large muffins

2 medium eggs

125ml vegetable oil

250ml milk (I use skimmed because it’s what we drink but it works with semi-skimmed and whole too)

250g golden caster sugar (or a mix of brown and caster works well too)

400g self-raising flour 
1tsp baking powder

1 tsp salt
OPTIONAL INGREDIENTS
Handful of chocolate chips and fruit no more than 250g combined

METHOD

1. Heat oven to 180oC fan and line a muffin tray with paper cases
2. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min then add oil and milk and beat until just combined. Then add sugar and whisk until you have a smooth batter
3. Sieve in flour and salt then mix until just smooth
4. Stir in chocolate or fruit if using being careful not to knock out the air
5. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean
6. Leave the muffins in the tin to cool for 10mins and transfer to a wire rack to cool completely

Enjoy : ) x

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