makes 6 large muffins
1 egg, beaten
150g plain flour
70g golden castor sugar
1 teaspoon baking powder
50g blueberries or raspberries
chopped white chocolate
- Preheat the oven to 180C (fan).
- In one bowl, melt the butter and mix with the milk, beaten egg, and vanilla essence.
- In another bowl, mix the dry ingredients: flour, sugar, baking powder, cinnamon (if using).
- Add the wet mix to the dry mix. Try to keep some air in the batter as combining.
- Add the fruit or other flavourings (see notes).
- Spoon into muffin cases – don’t fill more than two thirds full, as they will rise.
- Bake until golden, and a skewer should come out clean. For my deep-fill muffin mold and oven, this is 27 minutes from cold. Smaller muffin cases drop to 20 minutes from already hot.
- This basic muffin recipe is massively adaptable, and I’ll make notes about the different ones I try. Blueberry or raspberry and white chocolate are my favourites, but I’ve also tried rhubarb (stew it first!), apple (ditto), coffee and white chocolate (I usually end up making these too dry – probably add a bit extra milk to make up for the lack of fruit juices).
- Another option is to put half the mix in the mould, and then add a spoonful of jam of your choice before adding the rest of the batter. Be very careful eating these – hot jam can burn!
- Also note that the batter can be made the night before and refrigerated, so that you can have fresh warm muffins for breakfast 🙂