Muffins are very easy to make and can have endless combinations of fresh fruits, dried fruits, and nuts mixed in.
I love this recipe for the simplicity as well as the fact that it can be made quickly. Once you gather your ingredients, it takes just 2 steps to bake. You need very few utensils and this recipe can be done in a jiffy, making this muffin a great breakfast for people on the go, or for school children.
Use fresh fruits in season, as you can have extra to serve on the side too. I have used blueberries as they are in season now and also inexpensive. Happy baking!
INGREDIENTS
200g plain flour
130g castor sugar
2 tsp baking powder
1⁄2 tsp salt
1 cup fresh blueberries
1 egg
1⁄2 cup milk
2 tbsp yoghurt
1 tsp vanilla extract
80 ml vegetable oil
Extra sugar for sprinkling
METHOD
Sift flour and baking powder into a mixing bowl. Add the castor sugar and salt. Stir well to combine. Then stir in the blueberries.
In another bowl, mix the egg, milk, yoghurt, vanilla extract and oil together.
Pour the wet mixture into the flour mixture and combine quickly. Do not overmix. Scoop into a muffin pan lined with liners. Sprinkle with sugar.
Bake for 15 mins at 200C.
Enjoy just as is or spread with butter.
