☂☼ rain or shine

small cakes are always a hit in my house:

easier for a break time treat:

when I was young they were fairy cakes or as an extra

treat ~ butterfly cakes:

now we bake muffins ~ somehow a more substantial bite 

so versatile and an oh so easy recipe :

weigh out the dry stuff:

ready the wet:

then mix the two but don't be too thorough:

for me they will always be called muffins just as the cases

are named on the packet:

don't mention the 'c' word!

magic muffins

you will need:

140g caster sugar

85g butter

250g self raising flour

1 teaspoon bicarbonate of soda

2 eggs

1 teaspoon vanilla extract

200ml milk

and the filling of your choice ~ today I used a small bag of choc chips:

more suggestions at the end ☟

*this will make 12 gorgeously plump muffins*

preheat your oven to 200°c/ gas 6

fill your tray with muffin cases:

*my lovely daughter Hayley bought me some silicone cases which are divine 

but are a pain to clean:  so today I used paper cases that will be thrown 

to the composter after the cake has disappeared into my tum*

in a large bowl combine all the dry ingredients:

melt the butter ~ I zap mine in the microwave for 20 seconds:

then add the milk, vanilla and beat in the eggs:

pour the wet mix into the dry mix and stir until just combined:

but don't over mix it!

a few streaks of unmixed flour will be fine trust me:

now dollop your mix into the muffin cases until they are all filled:

bake for 15~18 minutes until firm and golden and smelling delicious:

cool on a rack until you can contain yourself no longer:

best eaten warm with a cuppa:

will keep in a tin for a few days ~ but I doubt they will last that long!

other fillings could be ....

apple & walnut

switch 50g of the flour for 50g rolled oats: grate 2 apples and

add 100g walnut pieces: 

sprinkle in a teaspoon of cinnamon and top with demerara for extra crunch:

snickeryums

use muscovado sugar instead of caster:

chop up 3 snickers bars and mix 2 of them into the batter:

top with the remaining pieces before backing:

coco-banana

reduce the milk to 100ml and add two mashed ripe bananas:

then add 50g dessicated coconut:

raspberry & lemon drizz

swap the milk for 150g plain yoghurt mixed with the zest

and juice of ½ a lemon:

fold in 140g fresh raspberries then bake:

when muffins are cool drizzle with 85g icing sugar

mixed with the zest and juice of the other half of the lemon:

amaretto

replace vanilla with almond extract:

decrease milk to 150ml:

add 50g toasted flaked almonds:

soak 140g chopped apricots in orange juice, drain

and add to the mix:  

top with a few more flaked almonds before baking: