Classic Muffin - Variety

Muffin is good for breakfast & tea time. The texture is something between cake v.s. bread. The best thing about muffin is the fat content is lower than regular cake because it is made of vegetable oil (liquid form) instead of butter. I like to make it because it is so simple & you don't really have to spend a lot of time watching the batter....mixing it proper to ensure it can be baked successfully.

Here is a recipes that it never fails. Anyone can do it. Simple.

Mix all the below in a big bowl ( see below).
500g flour
250g sugar
4tsp baking powder
1tsp salt

Mix all the below in another big bowl ( see below).
Eggs - 150g
Milk-350g
Vanilla- 12 g
Oil -200g

Option:
100g raisin or
100g chocolate chips or
100g chopped prune or
100g cranberry or
100g nuts (any nuts that you like)
- More is less . Just add 100g of choice of yours from the above & add in the the batter mixture.


Method:
Just pour the wet ingredients into the dry ingredient. Mix mix mix with a whisk.
***DO NOT OVERMIX*** mix until it is just in-cooperated. Scoop the batter into muffin case & bake at 175'C for about 20-25mins.

I baked those muffin with jam & fresh fruits-strawberry/blue berry.
It was awesome!