Start with this foolproof basic recipe, then add one of several different ingredients for a variety of different muffins. Get comfortable with this base recipe, and you can start creating your own variations!
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the centre. In a small bowl, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be thick and lumpy. Add any fruits, nuts, chocolate, etc. (see footnote below) at this point and gently fold in to combine.
3.
Pour the batter into a muffin tin that is either greased or lined with paper muffin liners. Bake for 25 minutes, or until golden.
Variations:
Blueberry Muffins: Add 175g (6 oz) fresh blueberries. Sultana Muffins: Add 150g (5 oz) sultanas. Date Muffins: Add 150g (5 oz) finely chopped dates. Cheese Muffins: Fold in 125g (4 oz) grated Cheddar cheese, and reduce sugar by half. Bacon Muffins: Fold in 75g (3 oz) crisp cooked, diced bacon, and reduce sugar to 1 tablespoon.
I made these again today, I added 1 teaspoon of vanilla and 3 medium size bananas mashed and they were so light and moist, everyone in my family loved them, even my fussy sister.
I made these muffins and they truly are the best, I added 2 Tablespoons of lemon juice to mine. I have tried so many muffin recipes over the years but this is the best and I will only be using this in future. Thank You so much for sharing.
I have made these now a few times and they have all looked and tasted (with the exception of the sausage ones) fantastic. I have done several batches of
apple, carrot and rasin;
sausage and cheese (didn't go down so well with the kids);
and banana.
An excellent recipe that is hard to get wrong. thank you.
I made these muffins as I instructed and am sorry to say but these muffins when attempted to remove from paper case only the top half came out while the bottom half was stuck to half the case. I am a regular home baker (3 to 5 times a week) and have never had this problem before with any of my past muffins, cup/cakes.
I shan't be using this recipe again
This is perfect,really light fluffy base, makes great breakfast muffins by adding cinnamon and 150g dried fruit, i added a crumble sprinkled on the top, 75g demarrera, 1 tbs pl flour, 1 tbs butter and a dash of allspice,blend until it resembles breadcrumbs and lightly top, the tip of preheating the oven to max and then reducing to 200 c worked well for creating that 'dome' look. Scrummy x
brilliant base receipe!!
my take on it is to double the mixture amounts, before measuring the milk, grate the rind off a large orange into a dish, squash all of the juice into the jug (pick seeds out but leave the bits of pulp) then make up the liquid measures, mix in the eggs and rind, chop up 2 large chocolate bars (orange aero looks quite funky) add half a cup of hot chocolate to the dry mix, then make as the original reciepe
Used different ingredients.
As my son is allergic to milk and eggs, i relpaced the egg with 1/4 cup of apple sauce and the cows milk with soya milk and they turned out brilliant! Thankyou for this base recipe, hopefully now i can expand on this and make him lots of delicious treats! I'm just going to buy some dairy free chocolate chips!