I love a muffin or 2 for breakfast or an afternoon snack. Or, if I am feeling lazy, as an easy dinner.
More years ago than I can remember, I found a muffin recipe in an Australian Women’s Weekly cookbook which worked well. Over the years, I have made and amended this recipe countless times so it is now something I can make from memory in about 5 minutes.
The key selling point of this recipe is you don’t need to weigh or faff about with the ingredients. Just use a coffee mug for measuring and throw everything into a bowl together.
This recipe makes 6 regular muffins. Scale up the recipe as you want.
Don’t overmix the muffin batter. It is supposed to be reasonably rustic.
This recipe is the basis of either a sweet or a savory muffin. Let your imagination run wild as to the flavours you use. Sometimes, a simple apple and cinnamon muffin hits the spot. On other occasions, a cheese, mustard, wild garlic, and ham muffin might be what you fancy. I don’t believe is being too rigid about what you should add to a muffin. Cook what you feel like eating.
1 mug self raising flour
1/2 mug plain flour
1/2 mug vegetable oil
1 egg (lightly beaten)
1/2 mug milk
1/2 tsp baking powder
If making a sweet muffin, add 1/2 cup of the sugar of your choice. I tend to use light brown sugar but use whatever you have.
Preheat over to 180 degrees C.
Put all the basic ingredients in a bowl and mix roughly. Add whatever extra ingredients you are using and combine.
Place into muffin tins and bake for about 25 mins or until risen and browned.
Serve when slightly cooled with lots of lovely butter.