Yesterday was the first day I'd actually had a day to cook since school resumed and started. I got busy with some mini quiches and these - whilst also making baguettes for the slow cooker ham soup. It was so nice to cook again after all the heat we've had - call it therapy!
These are really a basic muffin recipe - you can use it for a base for anything - I'll be showing you over the coming weeks some more ways to use it!
1 3/4 cup plain flour
1 1/2 tsp baking powder
1 tsp mixed spice
1/2 tsp cinnamon powder
1/3 cup canola oil
3/4 cup caster sugar
1 cup milk
15g butter, melted
2 tb caster sugar + 1/2 tsp cinnamon powder
Preheat oven to 190 degrees c Grease a tin with 12 muffin cups - make sure you grease the rims and inbetween-y bits t ensure if you do have overflow it will be easy to get out.
Mix flour, baking powder, cinnamon powder and mixed spice in one bowl.
In another bowl/jug mix milk, egg, oil and sugar, mix well with fork or whisk.
Pour wet ingredients into the dry ingredients and mix until combined - try not to overmix.
Pour into greased muffin tray - up to 3/4 to the top - I love using the tupperware mini-ladle -if you are going to a party or have a dealer, buy one - I love it and use it alot!
Bake for about 25 minutes or until golden brown on top. Remove from the oven and brush with melted butter and sprinkle with sugar/cinnamon mix.
Suitable to freeze for up to 2 months.
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