Tuesday, March 5, 2013

Easiest Muffins EVER!

Since I have been back, I seem to have become obsessed with baking. So much so that I am out of plain flour!  So I have had to search for recipes using Self Raising flour. This is harder than I think it should be, none of my cookbooks seem to address the fact that this type of flour exists!

But in my search, I have discovered all kinds of fun things I hope to try one day, like Welsh Cakes and Rock Cakes.   But this was not my mission - my son was coming up to Glasgow to do some filming and would not be coming to visit us, even though we are less than one hour's drive away!  There might be some parents that would not be happy about this situation. But, realistically speaking, what else could he do?  He was scheduled here there and everywhere on Saturday and Sunday and had been busy all day Friday.  So if Mohammad won't come to the mountain, the muffins have to go to Mohammad!  And we made arrangements to see him Friday night.

The Martin that lived with us was never interested in my baking, but the Martin that came home at Christmas thoroughly enjoyed anything I made!  I have no idea why he changed, but am delighted that someone actually eats what I bake now, apart from Alan and myself.  So I decided he might appreciate having an emergency supply of something in his hotel room for the weekend he was working.  I know I always have emergency food with me at all times, but especially when travelling. 

So here is a muffin recipe I found by accident on cooks.com, and I guarantee I will use this again and again.

Here is the recipe just cut and pasted, why mess with perfection?


1 1/2 c. self-rising flour
1/2 c. sugar
1/2 c. milk
1/4 c. oil
1 egg
1 c. blueberries or any fruit
Mix flour and sugar. Add eggs and liquids. Fold in fruit. Pour into muffin tin (paper lined or greased). Bake 20 minutes at 400 degrees. If using frozen fruit, DO NOT DEFROST.

Well, I guess I need to mess with perfection a bit so that anyone can use this recipe!

Easy Fruit Muffins

1 1/2 cup, 315g or 11 ounces Self raising flour
1/2 cup, 170g or 6 ounces sugar
1/2 cup, 120ml or 4 ounces milk
1/4 cup, 60ml or 2 ounces oil
1 cup blueberries or other fruit  (ok, I didn't convert this, but easy to fill a coffee cup, or mug would be better, with berries and get this.  I also think any variety of berries is going to weigh differently)

 I used frozen winter fruits, with big red grapes and big blackberries, worrying about how this would fare in the oven being so big and not defrosted.  They were fantastic!  So I am now a great believer in any type of berries in this and would really consider only using frozen!

These were really hard to resist, glad most of them got sent to Glasgow!


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