base muffin mixture
- 2½ cups (375g) self-raising (self-rising) flour
- 1 teaspoon baking powder
- 1 cup (220g) raw caster (superfine) sugar+
- 1 egg
- ½ cup (125ml) vegetable oil or light-flavoured extra virgin olive oil
- 2 teaspoons vanilla extract
- ¾ cup (180ml) milk
- Place the flour, baking powder and sugar in a large bowl and mix to combine.
- Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine. Add the egg mixture to the flour mixture and fold until almost combined.
- Divide the mixture between the prepared tins. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 1 quantity
Use this base muffin mixture to create the following recipe variations:
click here for banana and coconut muffins
click here for raspberry and white chocolate muffins
click here for carrot cake and cream cheese muffins
click here for date and cinnamon muffins
TIPS + TRICKS
+ Raw caster sugar has a honey-caramel flavour, making it perfect for baking. If unavailable, use regular caster sugar.
Photography: William Meppem
© DONNA HAY GROUP
