Pick n Mix Muffins
7 July 2016
Who can resist a
freshly baked
muffin that has
come straight out of the
oven? A favourite with
both parents and
children, these muffins
are easy enough for
children to bake and
versatile enough for
everyone to choose their
own ingredients. The
basic muffin mix is made
entirely from everyday
essentials so you can then
take your pick when it
comes to adding your
favourite ingredients.
Category
Dessert
Serves
12
Preperation Time
20 minutes
Cooking Time
20-30 minutes
Ingredients
Fresh raspberries or blackberries
300g self-raising flour
2tsp baking powder
90g light soft brown sugar (or you could use golden caster sugar)
2 medium free-range eggs
125ml full fat milk
100ml natural yoghurt (if you don't have yoghurt you could use milk)
A few drops vanilla extract
50ml sunflower oil (you could use melted butter if you prefer)
Demerara sugar to sprinkle over the top of all the muffins
Choice of fillings:
Instructions
1Preheat the oven to 175°C/350°F/gas mark 4. Put paper cases into 12 cup muffin tray
2Sieve the flour and baking powder into a large bowl, add the sugar and mix together
3Measure the yoghurt into a jug and then measure the milk into the same jug
4Crack the eggs and whisk with a fork in a separate bowl, then add ihe eggs to the yoghurt and milk mixture with the oil and vanilla extract
5Pour the egg mixture straight into the flour
6Quickly and gently mix everything together - this should not take long, don't over mix or your muffins will not be light - the mixture should look lumpy and slightly uneven, this is how it is supposed to look
7Spoon the mixture directly into the tray or cases if using these. Then add the chosen fillings
8Sprinkle some Demerara sugar over the top and bake for 25-30 minutes or until well risen and golden brown. Leave the muffins to cool slightly before taking out of the tin and leaving to cool on a rack. Make sure the ingredients are pushed under the muffin mixture to prevent burning.