There’s nothing like running up the front steps, flinging the front door open and inhaling the aroma of baked goods cooling on the bench top. School bags lie abandoned on the floor, while wolf-like ravenous appetites are sated by mouthfuls of crumbly, chocolately warm muffins.
This is a scenario that unfolds at approximately 4.00pm on an
organised good day in our home.
You don’t necessarily need post-school hunger to enjoy fresh muffins, as any mid-morning coffee aficionado will attest, and you could do a lot worse than scoffing one of these in the car on the arduous week-night commute. Simple to prepare – as they basically comprise pantry staples and anything to be used up – muffins are a lovely way to feel productive and contented in the kitchen.
If you want your next batch to resemble those photographed, see below, but for variation eg banana, walnut, blueberry, apple and so on, begin with the first five ingredients and then add your odds and ends.
1/4 cup olive oil
1 cup milk
1/2 cup sugar
2 cups SR flour
1 cup raspberries (fresh or frozen)
1/2 cup chocolate chips (milk or dark – your call)
- Pre-heat the oven to 180 degrees C and grease muffin tins.
- Mix together in a large bowl oil, egg, milk and sugar.
- Add the flour to the wet mix and stir to combine briefly – don’t over mix.
- Add raspberries and chocolate chips and mix through.
- Spoon into prepared tins and bake for approximately 20 minutes or until brown/inserted skewer is clean on removal.
- Cool in tin before turning out.
(makes 12 muffins)
Postscript: Muffins do not have great longevity, so are best eaten within a day or two – we have never had to deal with that issue here…