< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Basic Muffins

This is a sure-thing muffin recipe you can play around with to make your favourite muffin flavours, for example adding 75g chocolate chips, chopped nuts or dried fruit to the dry ingredients, or sprinkling the uncooked muffin mix with Demerara sugar and cinnamon before cooking to give a spicy crunch.

Makes 10 to 12

280g self-raising flour (I use half wholemeal and half white)
1 tsp baking powder
half a tsp salt
140g caster or granulated sugar
1 egg
240 ml (8 fl oz) milk
90 ml (3 fl oz) vegetable or sunflower oil

Preheat oven to 190 degrees C (175 degrees C in a fan oven), Gas Mark 5. Place paper or silicone muffin cases in a tin.

In a mixing bowl place the flour, baking powder, salt and sugar and stir together. Make a well in the centre and place the egg, beating slightly with a fork before adding the milk and the oil. Stir to combine lightly. The batter should be lumpy but with no dry flour showing. Spoon into muffin cases and bake for 20 to 25 mins until light brown in colour.

It's worth trying our Redcurrant Muffins too!