Easy and moist breakfast muffins

Ingredients

What you need.

• 2 cups self-raising flour
• Half a cup of sugar
• Half a teaspoon of salt
• Half a cup of cooking oil
• 2 large eggs
• 1 cup fresh milk
• 1 teaspoon vanilla essence, or an essence of your choice

Method

How to bake it.

1. Step 1. Preheat your oven to 180°C. Grease a 12-hole muffin tin or line it with muffin cases.
2. Step 2. Sift the self-raising flour and salt into a large mixing bowl.
3. Step 3. In a separate bowl, whisk together the sugar, eggs, milk, oil and essence until well combined.
4. Step 4. Make a well in the centre of the dry ingredients and pour in the wet mixture.
5. Step 5. Fold the mixture together gently until it is just combined. Do not overmix. A few small lumps are fine, and they help keep the muffins soft.
6. Step 6. Divide the batter evenly among the muffin cases. Fill each one about two thirds to three quarters full.
7. Step 7. Bake for 20 to 25 minutes, until golden and a skewer in the centre comes out clean.
8. Step 8. Cool the muffins in the tin for a few minutes, then move them to a wire rack.

Tips

Getting them moist.

• Do not overbake them. Two minutes too long is the difference between moist and dry, so check at 20 minutes.
• Add chocolate chips, blueberries, chopped nuts, or a little lemon or orange zest for variety.
• Fold with a spatula, not a whisk. A whisk develops the gluten and the muffins turn tough.
• Harare sits at altitude. If the muffins peak and crack too hard, drop the oven to 170°C and give them an extra two minutes.

Want to learn it in person?

Take a baking lesson at the studio.

Cake basics, buttercream finishing, fondant, sugar flowers. Small group lessons in the studio. Beginners welcome.

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