About this recipe: I have tried numerous different muffin recipes looking for a simple yet tasty version. Often recipes have been tooth achingly sweet or more a cakelike than moist muffin, but this one seems to fit the bill. It is moist, sqidgy and is little more dense than a normal sponge type cake. Perfect for me. While this recipe is in the form of a cake it can easily be turned into individual muffins.
Make this cake into 12 muffins by dividing the mixture equally between 12 muffin cases and cooking at 180 degrees for 25 minutes
You can vary this mixture by adding chocolate chips, toffee, grated apple and cinnamon with a pecan top clementine and poppy seed, lemon and poppy seed or anything you fancy really.
I like to use both a light brown sugar and a caster sugar because a believe it gives a greater depth of flavour and a more rounded sweetness but you can just use 125g of white sugar if you wish.
As with all cooking times be aware of the strength of your oven some are more powerful then others so adjust the time or temperature of your oven as you see fit. Just remember to start the oven temperature at 170 C to start the baking powder working (you can reduce this temp later) and the cake is done when a skewer comes out clean. This cake will always be quite moist and sqidgy and dare I say a little stodgy but that's what makes it divine.