Baking ~ Muffins

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.



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