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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Stir in 100g chocolate chips or dried fruit if using.

  • STEP 5

    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.

  • STEP 6

    Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

RECIPE TIPS

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DOUBLE CHOCOLATE
If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.

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