Muffins

Made 3 different types of muffins which turned out better than my Carrot Muffins and I actually made these before I made Banana and Walnut Muffins.

Left - Cranberry

Middle - Orange

Right - Matcha and Coconut

Ingredients:

2 Medium Eggs

1 tsp Vanilla Extract

125ml Vegetable Oil

250ml Milk

250g Sugar

400g Self-Raising Flour

(Or same Plain Flour and 3 tsp Baking Powder)

1 tsp Salt

Your choice of filling

Oven 200℃ / 180℃ fan

What you will need:

Mixing Bowl

Separate bowl you can spoon your mixture into for your different fillings

Measuring Spoons

Electric Whisk

Wooden Spoon

Muffin Tray

Cake cases

Method:

Beat your 2 eggs with your electric whisk for 1 minute. Then add vanilla extract.

Add the veg oil and milk and beat until combined. Then add your sugar until you have a smooth batter.

Sift in your flour and salt and mix until the batter is smooth. Don’t over-mix the batter as it will make the muffins tough.

Then pour some of your batter into your other bowl and add your filling of choice. Once that has mixed in you can pour it into your cases.

Cranberry - used a handful of dried cranberries. You're best soaking these first to get the flavour to come out

Orange - Used the zest of one large orange

Matcha and Coconut - Used a tablespoon of matcha and a handful of desiccated coconut

Fill your cases to the top and bake for 20-25 minutes until risen and a skewer comes out clean.

Leave your muffins in the tray to cool for a few minutes then transfer onto a wire rack to cool completely.

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