This master recipe allows you to adapt a batch of muffins to the ingredients you have available. Add spices, nuts, fruit or chocolate, play around and develop your own favourites.
2 cups self raising flour
½ tsp baking powder
1 cup sugar
100g butter – melted
1 cup milk
Optional extras – 1 tsp of mixed spice, 1 tsp vanilla essence, 1 cup mashed banana, 1 cup berries, ¼ cup lemon juice, ½ cup chocolate chips…
Preheat the oven to 200°C Grease muffin pans or mini muffin pans – or if using paper muffin cups spray them with non stick spray or they will be impossible to peel off.
In a large bowl combine the flour, baking powder, sugar and any dried spices, berries or chocolate, nuts or other bits you may be adding.
Combine the butter, milk and egg and whisk with a fork to combine. If including mashed banana or vanilla, juices or yogurt add them now. Keep track of how much extra liquid you include and deduct that quantity from the amount of milk. Example – if including ½ a cup of passion fruit yoghurt, use only ½ a cup of milk. Mix the liquids into the dry ingredients till just mixed. Do not beat. Quickly spoon the mixture into prepared pan and place in the oven. Bake for 10 -15 minutes or until well risen, golden and springy.
Muffins freeze well and defrost quickly, so are ideal lunch box fodder.