So I was thinking about this weeks baking offering. As there hadn’t been any special requests, I thought about making a variety of flavours, but only using a base recipe. Muffins fitted the bill perfectly, so here I’ve made: Boozy cherry, Chocolate chip & Raspberry.
Basic Muffins batter recipe.
- 3 Eggs, large
- 300g Caster sugar
- 375ml Milk
- 100g Butter, unsalted
- 80g Olive oil, not Extra virgin
- ½tsp Baking powder
- 600g Self raising flour
- 1tsp Vanilla essence
- Pinch of sea salt
Pre-heat oven to 175ºc.
In a bowl, combine the butter, sugar & the oil, and cream together until pale.
Add the eggs & vanilla, and continue to whisk until light & airy.
Sift in the remaining dry ingredients & combine.
Line a muffin tin tray with the paper cases & ¾ fill. Bake for 30minutes.
- For Raspberry flavour muffins, ½ the paper cases and add 2 frozen raspberries per case. Then top up with extra batter.
- For Boozy cherry muffins, do exactly the same as above, but replace the raspberries with kirsch soaked cherries.
- For Chocolate chip muffins, gently fold in chocolate drops in to the batter, then continue to bake.