I’ve been making these muffins at cooking parties this month and they are just delicious – so delicious they get eaten before I have a chance to take a photo of them. Coming soon.
The basic muffin recipe ingredients are listed below with some notes on substitutions – don’t let not having the exact ingredients put you off. If you plan to eat the muffins straight away use butter, but if you’re going to freeze some or keep them and eat over a few days use sunflower or any other lightly flavoured oil – they’ll stay fresher for longer.
The raspberries and white chocolate can be replaced with anything you like – blueberries? mashed banana and milk chocolate chips? apples and sultanas? Use your imagination and experiment – muffins are so easy and so quick to make, and they’re a great way to get your kids involved.
280g plain white flour (or 1/2 plain, 1/2 wholemeal)
1 tbsp baking powder
1/8 tsp salt
115g caster sugar
2 medium eggs
250ml milk (OR ½ milk ½ sour cream, OR 250ml yoghurt)
120ml sunflour oil (OR 85g melted butter)
1tsp vanilla extract
150g (1/2 cup) frozen raspberries
150g (1/2 cup) white chocolate, chopped into small pieces
Preheat your oven to 200 degrees.
Mix your dry ingredients in one bowl, the wet in another. If you’re using wholemeal flour or yoghurt you might need to add more fluid. You want to create a thick wet batter.
Put into your fantastic non-stick, indestructible silicon muffin trays and make sure you have a solid oven tray underneath to make transferring in and out of the oven easy.
Bake for 20 minutes.
Good baking. Send me a note on the combinations you come up with.