Muffins Image via Wikipedia

While; muffins do store well when frozen in snap-lock bags, they are best eaten on the day they are made.

Basic Muffin Mix Ingredients:

• 2½ Cups of Self-Raising Flour
• ½ Cup of Caster Sugar
• 1¼ Cups of Milk
• 1 Egg
• 90g of Melted Butter

Method:

1. Lightly beat the egg and melt the butter.
2. Preheat oven to 180°C and lightly grease a 6-hole, ¾-cup capacity non-stick muffin pan.
3. Sift the flour into a large mixing bowl then add the caster sugar and stir to combine.
4. Make a well in the centre of the combined dry ingredients.
5. Combine the milk, the lightly beaten egg and the melted butter in a jug or mixing bowl.
6. Pour the combined milk mixture into the well that you made in the dry ingredients mixture then stir, using a large metal spoon; until the 2 mixtures are just combined (don’t over-mix).
7. Spoon the basic muffin mixture into the lightly greased muffin wells until each well is ¾ full.
8. Transfer the loaded muffin pan to a preheated oven and bake, at 1800C, for 25 minutes or until a skewer inserted into the centre of the muffins comes out clean.
9. Transfer the cooked muffins form the oven to a wire rack and let cool, in the muffin pan, for 2 minutes before turning them out onto a wire rack to cool completely.

Serving:

The above portions will yield 6 basic muffins.

Serve, as they are, with a beverage (tea, coffee, milk, etc.).

You might like to ice your basic muffins or even use them in another recipe or serve with dessert.

Basic muffins are always welcome in a lunch box or on a coffee break.