Who fancies making some super delicious muffins?
I learnt the basic recipe for muffins as part of my GCSE Food Technology Course…and I’ve spent the last 16 years perfecting it and using it time and time again for family and friends. I love giving them as presents but I also love making them just for me! The basic recipe is the same but you can choose from lots of combinations – you could have chocolate chip, double choc (chocolate sponge with chocolate chips…I like white), white chocolate and cranberry, cranberry with a chocolate sponge, banana and chocolate chip, raisin, chocolate orange (using bashed up chocolate orange segments), malteser, glace cherry, blueberry or whatever you fancy!
200g caster sugar
300g self raising flour (if you want a chocolate sponge, use 250g of flour and 50g of cocoa)
4 medium eggs
4 tablespoons milk
125g of filling (the world is your oyster, you could choose from chocolate chips, glace cherries, dried fruit, or mashed banana)
Metal Dessert Spoon (+ 1 additional to help you spoon the mixture into the cases)
Measuring jug (or a large mug will be fine!)
Paper Muffin Cases (or silicone for the environmentally conscious!)
12 Hole Muffin Tin
- In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
- Add the flour to the bowl
- In a jug, whisk the milk and eggs together
- Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
- Add the filling(s) and stir gently to combine
- Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
- Leave to cook on the rack
- Try not to eat them all at once!
Have you found any other yummy combinations? If so, don’t forget to share them with us