This scrumptious recipe is ideal for cake and coffee afternoons, when you have not the time to bake a whole cake.

Makes 12 delicious muffins

Ingredients (basic recipe)

  • 150 grams butter (softened)
  • 150 grams caster sugar
  • 2 large organic eggs
  • 150 grams flour (I use spelt flour)
  • 1-1/4 teaspoons baking powder
  • 50 ml milk

Method

  1. Heat oven to 200C/180C fan/gas 6.
  2. Line one muffin tray with pretty muffin cases.
  3. In a large bowl mix the butter and the caster sugar until soft.
  4. Add the eggs, flour, baking powder and the milk to the butter and sugar and mix until all ingredients are well incorporated.
  5. Divide the dough equally and spoon out the dough equally to the muffin tin
  6. Bake for 20 minutes or until the top is golden brown.
  7. Decorate with chocolate or sprinkle the muffins with some icing sugar

Twists

For lemon muffins: Add 2 teaspoons lemon juice and zest of 1/2 organic lemon to the muffin dough and mix well before placing in the muffin cases.

For raspberry and white chocolate muffins: Place 1 spoonful batter in the muffin case, then add 3 frozen raspberry each topped with another spoon of muffin mixture. When baked and cooled add melted white chocolate to taste.

To melt the chocolate place 100 grams good quality white chocolate in cup. Put some water in a small saucepan and set to boil. Place the cup with the chocolate in the boiling water until the chocolate is melted. When still melted brush carefully on the muffins.


For dark chocolate and chia seeds muffins: Add 100 grams melted good dark chocolate (at least 70 per cent) to the muffin dough and 1 tablespoon chia seeds. Mix well before baking. As topping use melted dark chocolate