Tried and tested super easy Muffin recipe….

This super easy muffin recipe is EXACTLY what you need to up your muffin game! 

What if I told you that I had a super easy muffin recipe that you can use as a base for all your favourite sweet muffin flavours?

What if I then told you that this super easy muffin recipe freezes really well so you can make a week’s worth of packed lunch treats in one go?

Would you be excited?  Have I whipped you up into a muffin frenzy yet?

Feel free to roll your eyes at this point but in my defence, I’m sat here eating one of the muffins that I made earlier and it really is delicious.  I use the same recipe every time as a base and just change the flavours around depending on what we have in and what we fancy.  I’ve probably shared the recipe with you all before at some point (I’ve just checked and it was five years ago – wow) but because I don’t want you to miss out, I’m going to share my favourite easy muffin recipe with you again today. 😉

Yield: 12

Easy Muffin recipe....

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This recipe could not be easier!

You can add pretty much anything to the mix whether it's fresh, frozen or dried fruit or whatever chocolate you might have in the house. I've tried with all sorts and it's never failed.

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Ingredients

• 300g Self Raising Flour
• 150g Sugar
• 1 Egg
• 175 ml Milk
• 125 ml vegetable oil
• Around 150g of whatever you're adding in as your flavour

Instructions

1. Preheat your oven to around 190 c on the fan setting.
2. In a large mixing bowl, combine the flour and the sugar together.
3. Separately, in a jug (just because it's easier to pour) mix the egg, milk and oil together.
4. Pour the combined liquids into the bowl with the flour and sugar and give it a good mix.
5. The result should be slightly lumpy but with no clumps of dried flour or sugar left.
6. Add in your flavouring - I've got lots of ideas below on what you can use - today I used 2 bananas and 4 tablespoons of crunchy peanut butter.
7. Bake in for 20-25 minutes.
8. Depending on your flavour combination, you might like to sprinkle some brown sugar on the top of your muffins when they come out of the oven for a little crunch.

Notes

Make holiday muffins 0 this even works with everything from mincemeat to leftover broken up Easter eggs.

I’ve made these muffins with all sorts of combinations but there are some of the most recent ones:

• Peanut butter and banana
• Lemon and Blueberry
• Honey and Apple
• Chocolate chip 
• Strawberry and which choc chip
• Pear and cinnamon
• Cherry and choc chip
• Banana and choc chip
• Pomegranete seeds
• Raspeberry and white choc

You can be as adventurous as you want to be when you’re thinking of flavourings – just try and stick to similar quantities and fillings that are on the drier side so the muffin ‘sets’ in the oven.  I once used black cherry pie filling which had way too much moisture in it so the muffins were more like a soggy mush and as much as it tasted amazing, you had to eat it with a spoon so I ended up serving with custard and pretending that had been the plan all along.

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