Muffins are one of my favourite types of individual cakes. I’m not a huge fan of heaps of icing, so cupcakes are okay, but oh so sweet. Muffins, on the other hand, are a sturdy stalwart of the cake tin, at home in a packed lunch box, alongside a cup of tea, or even for breakfast, although I didn’t suggest that! And they even freeze well so you can hide them and only take them out when they’re needed.
A basic muffin mix is super easy. To that, you can ring the changes with different fruits, chocolate, depending on what you have, what you fancy and what’s in season.
Fresh fruits work well and it’s a good way to use up fruit that’s just past its best or, like these raspberries, ‘wonky’ or less than perfect.
Here’s how I make
Raspberry & White Chocolate Muffins
Some 'wonky fruit' and a handful of chocolate chips rings the changes and adds a summery twist to a basic muffin mix.
In one bowl, measure out the wet ingredients. First the vegetable oil, then milk, vanilla extract, eggs and sugar. Mix to combine.
In a larger bowl, measure out the flour, baking powder and salt.
Add the wet ingredients to the dry and stir together before adding in the fruit and chocolate chips.
You want some of the fruit to break up a bit so you get nice raspberry streaks through the muffin mix along with an even distribution of chocolate. Make sure it's well combined but try not to overmix.
Divide the mixture between the baking cases placed in a deep muffin tray filling to about 2/3 of the way up the paper cases. The mixture will rise as it cooks. You'll get between 12-18 muffins from this mix depending on how big your cases are and how deep you fill them. Ideally, I'm always hopeful for a slightly bulging muffin top, but if they're overfilled, they can collapse over the sides.
Bake at 180 C for around 25 minutes, until they've risen and slightly golden. Best to check with a skewer to make sure they're cooked all the way through.
Allow cooling on a wire rack until cool enough to handle.
Ingredients
Directions
In one bowl, measure out the wet ingredients. First the vegetable oil, then milk, vanilla extract, eggs and sugar. Mix to combine.
In a larger bowl, measure out the flour, baking powder and salt.
Add the wet ingredients to the dry and stir together before adding in the fruit and chocolate chips.
You want some of the fruit to break up a bit so you get nice raspberry streaks through the muffin mix along with an even distribution of chocolate. Make sure it's well combined but try not to overmix.
Divide the mixture between the baking cases placed in a deep muffin tray filling to about 2/3 of the way up the paper cases. The mixture will rise as it cooks. You'll get between 12-18 muffins from this mix depending on how big your cases are and how deep you fill them. Ideally, I'm always hopeful for a slightly bulging muffin top, but if they're overfilled, they can collapse over the sides.
Bake at 180 C for around 25 minutes, until they've risen and slightly golden. Best to check with a skewer to make sure they're cooked all the way through.
Allow cooling on a wire rack until cool enough to handle.