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< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

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!