- 2 medium eggs
- 125ml vegetable oil
- 250ml semi-skimmed milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 250g golden caster sugar
- 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
- 1 tsp salt
- 100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)
Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
Stir in 100g chocolate chips or dried fruit if using.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
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Double chocolateIf you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.