1Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
2Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
3Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
4Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
5Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
6Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
7Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
8Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
9Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
10Stir in 100g chocolate chips or dried fruit if using.
11Stir in 100g chocolate chips or dried fruit if using.
12Stir in 100g chocolate chips or dried fruit if using.
13Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
14Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
15Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
16Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely
17Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely
18Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely
Ingredients
2 medium eggs
2 medium eggs
2 medium eggs
125 ml vegetable oil
125 ml vegetable oil
125 ml vegetable oil
250 ml semi-skimmed milk
250 ml semi-skimmed milk
250 ml semi-skimmed milk
250 g golden caster sugar
250 g golden caster sugar
250 g golden caster sugar
400 g self-raising flour
400 g self-raising flour
400 g self-raising flour
400 g plain flour
400 g plain flour
400 g plain flour
3 tsp baking powder
3 tsp baking powder
3 tsp baking powder
1 tsp salt
1 tsp salt
1 tsp salt
100 g chocolate chips or dried fruit such as sultanas or dried cherries
100 g chocolate chips or dried fruit such as sultanas or dried cherries
100 g chocolate chips or dried fruit such as sultanas or dried cherries
Equipment
handheld electric mixermuffin trayspaper muffin casesskewerwire rack
Tips
Do not over-mix the batter
If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
To make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder