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.