Muffins, lovely and quickly made, versatile, delicious fluffy muffins.
It couldn’t be easier but since I keep on forgetting the ratio, here it is again:
100 g plain white wheat flour
80 g soft butter
80 g caster sugar
80 g whole milk
1 free range egg
1 teaspoon of baking powder
This is the base recipe, which makes about 6 medium-sized muffins. You might want to double or triple it depending on the occasion.
Whisk butter and sugar, then add milk and egg, then flour and baking powder. Spoon into a muffin tray, paper or silicone muffin forms, filling just over half the height. Optionally add fruit into the mix, such as apple bits or blueberries or gently press into the dough after distributing into the forms (cherries, raspberries, blackberries, and so on).
Bake at 180 C for about 15 minutes.
