LittlemouseLilly Life : Easy Muffins to Bake

I think I have been driving everyone crazy with pictures of all the Muffins I have been baking recently and then there was a little shout for the recipe.

When my fitness podcast tells me to have bit of fruit and a
glass of water this is totally what it means right!?

So here goes.

This is a really simple recipe and only takes a few minutes to get into the oven so perfect for morning bakes. I found the original recipe over on Attic24 only it was in grams and I don't do grams so I converted it (I cant say for certain how it works if you use metric weights).

I have tried other oil based muffin recipes before and always found them claggy and well not very nice but this is truly lovely and mouse recommended and I am sure you could use a non dairy milk to make them dairy free.

The Dry Ingredients
4oz (125g) Self Raising Flour
2 oz (50g) Caster Sugar
1/2 teaspoon Baking Powder

The Wet Ingredients
4 tablespoons (60ml) Milk
2 tablespoons (30ml) Sunflower Oil (you could use other oil)
1 Egg
1/2 teaspoon Vanilla Extract (you can use essence or flavouring)

The Extras
Fruit of your choice - fresh or frozen (I don't have a quantity as I add fruit to my muffin cases)
Granola to sprinkle on top prior to baking (optional)

Bake
180C / Gas 4 (for my fan oven I put it on at about 175C)
25 Minutes

Yield: 6
And according to MyFitnessPal when I put in the recipe details each muffin is about 175 calories (made with whole milk)
*Please note calorie information is not accurate as you know calculated by me and an app*

Method:
Weigh dry ingredients and place in a bowl (if you want to get all technical you should sift the flour, but who has time for that).

In a jug or another bowl measure out the wet ingredients and mix together with a fork.

Add your wet ingredients to your dry ingredients and mix together with a spoon, this will form your cake batter.

At this point you can add your fruit directly to the mix, but I prefer to wait.

Divide mix between 6 muffin cases and try to not eat too much of the raw cake mix (a weakness of mine). Now this is when I add the fruit, I generally use frozen (and in my case raspberries). I press in 3 to 4 berries per case - but experiment. I then sprinkle granola on top (you know that bit that's left at the bottom of the container that no one wants to eat? Yeah that, its perfect for use as the topping).