Go-To Sweet Muffin Base
Prep time: 5 mins | Cook time: 15 mins | Makes: 12 mini muffins | 24 standard muffins
Ingredients
Wet Ingredients:
- 1/4 cup canola oil
- 1 cup whole milk
- 1 egg
- 1 tsp vanilla essence
Dry Ingredients:
- 2 cups self-raising flour
- 1/2 cup castor sugar
- Pinch of salt
What better to go with a cup of tea than a warm muffin! With the below base recipe, you'll be a master in no time. However, even masters need good tools, so you'll need professional bakeware to get the job done! Shop our extensive range of bakeware here.
Before we start experimenting with different flavour combos, it’s imperative to have your basic sweet muffin base down pat. Once you perfect this sweet base, you'll be able to mix and match your muffin flavours like a seasoned professional.
This recipe makes 12 standard muffins or 24 mini muffins. Super delicious and super simple, it's easy for little helpers to join in too. Don't forget to check out our Mini-Muffins 3 Ways For Mother's Day recipe here to get some inspo for flavour combinations.
Featured image sourced from Taste.
Method
To start, preheat your oven to 180 degrees celcius.
Line a muffin tray with patty pans. This recipe makes either 12 standard sized muffins or 24 mini muffins.
In a large bowl lightly beat your egg with a whisk.
Add the canola oil, milk and vanilla essence to the egg and whisk well to combine.
Into a separate medium bowl, sift the self-raising flour, castor sugar and salt.
Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined.
This is the stage where you can make some yummy additions to make whichever sort of sweet muffin you prefer! Check out our recipes here for apple cinnamon, raspberry white chocolate and blueberry muffins.
If you wish to have these muffins plain, they’ll still be delicious as they are. Bake in the oven until golden brown (mini muffins should be ready in 12-15 minutes, and standard sized muffins take around 25-30 minutes).
FAQs
What if I don't have self-raising flour?
If you don't have self-raising flour, never fear! You can use baking soda instead. The ratio is 2 teaspoons of baking soda for every cup of flour. For this recipe, that would mean 4 teaspoons of baking soda added in when you sift the dry ingredients.
