A great way to start the day – soft, sticky and full of superb tastes. These are great as a treat, but may take a bit too much time for a hectic morning – but they are so easy to make, and make your house smell like a bakery – which can’t be a bad thing!
To make 12
2 Eggs
100g Granulated Sugar
100g Soft Brown Sugar
275ml Milk
120ml Vegetable Oil
375g Plain Flour
4tsp Baking Powder
Pinch of Salt
120g Raspberries
2 Peaches, skinned, stoned and diced
1. Heat the Oven to 180C, and grease a Muffin Tray with a small amount of Oil to help remove any Muffins that expand more than you expected
2. Place the Eggs, both of the Sugars, Milk and Oil into a large mixing bowl, and begin to whisk until fluffy. The fluffier the mixture you make, the lighter the muffins will be.
3. Sift the Flour, Baking Powder and Salt into a different bowl, then use a metal spoon to fold the Egg mixture in, trying to fold as much air into the mixture as possible, before adding the fruit to the bowl.
4. Fill a twelve hole muffin with paper cases, and fill each with the Muffin mixture almost until the top. Place in the Oven and cook for around twenty to twenty five minutes. To check they are cooked, pierce one with a sharp knife, and remove the blade. If it comes out clean, they’ll be ready. If not, put back on a lower heat for five minutes, and re-check.
Leave to cool slightly before serving.
Photo Courtesy of: Leszek.Leszczynski
