|Stock photo - sorry!|
It's so simple, pretty much fool proof and makes very light and airy muffins. You can substitute the fruit - I use frozen blueberries. The cooking time is anywhere between 10 -20 mins, depending on the fruit (frozen takes longer) - it actually takes longer to cook them than it does to mix up the batter!
This recipe makes 12 regular size or about 24 mini muffins
First, pre-heat the oven to 200C or 190C if using fanbake. Grease your muffin tins (I use oil spray and spray both the inside and outer part of the pan incase the tops spread and get stuck).
In a BIG bowl stir all the wet stuff until even mixed
1/2 C canola oil
1 large egg
150g punnet of yoghurt (plain or fruit - I use natural)
1 tsp vanilla essence
1/2 t of salt
1 C of sugar
Now add 2 C of self-raising flour, mixing until the flour is just moist.
Next add in 1- 11/2 C of blueberries and fold in gently.
Spoon the mixture into your greased muffin tins and pop into the oven for 10 - 15 mins. They are ready when they are golden brown and spring back when you press them lightly in the centre.
Let them cool in the pan for 2-3 mins (very important, otherwise you end up with separte muffin bottoms and tops). Dust with icing sugar to be extra flash if you like.