This is a bit of a different post than the usual. I am not much of a baker, it takes too much time and requires to much precision for me to spend too much time on it.
I am naturally impatient and learnt to cook with eye-percent measurements. I prefer to do one-pot meals, where I can put all the ingredients into a pot, put it on the stove and cook it all in one go. The same applies to baking, preferring to put all the dry and wet ingredients into one bowl and mixing it all one go. For this reason I am a fan of Nigella Lawson. She has a practical, no nonsense approach to cooking and baking.
This recipe however, is not one of hers. I found this muffin recipe on the internet, Best Recipes. They are flop-proof. I have changed it a bit according to my taste. All the ingredients are put into a bowl (I don’t even beat the egg but just throw it in). As with all muffin recipes, don’t over mix – literally, 2 minutes until the wet and dry ingredients are all incorporated. They are so moist and are not sickly sweet – they are just perfect.
200g self-raising flour
1/2 cup vegetable oil
3/4 cup milk
3/4 cup sugar
1 tsp vanilla extract
150g frozen berries
Mix all together – don’t over-mix. Put into muffin cups or muffin tray and bake for about 20 minutes on 180 degrees centigrade. You know the drill, if the skewer comes out clean, they are ready.
The frozen berries add more moisture. They melt into the muffin creating pockets of heavenly yumminess.