2 eggs
250ml milk
125ml vegetable oil
100g caster sugar
100g brown sugar (dark or light brown)
1 tsp vanilla essence
400g plain flour
4 tsp baking powder
1 tsp salt
This mixture makes 12 – 18 muffins, depending on how big you want them.
Variations and additions
- 150g of nuts, dried fruit or chocolate can be added.
- To lower the amount of wheat, substitute half the flour for rye or spelt. The muffins will be a bit denser.
- To make the muffins dairy free use 375ml of vegetable oil and leave out the milk. The muffins may not keep quite as well.
- A blob of jam can be added. Put half the amount of mixture into cases, add a blob of jam, then add the remaining mixture.
- Replace vanilla essence with orange essence and add chocolate and cranberries
Preheat the oven to gas 6. Grease a muffin tin, or line with paper/silicon cases.
Beat together the eggs, milk, oil, sugar, vanilla.
Mix the dry ingredients into the wet ingredients and divide into the muffin cases. Bake for 20-25 minutes.