There are many muffin recipes out there, but there are are a couple of things I like about this one. One is that you can make it in bulk and freeze it to cook later. If you have a friend around at no notice for morning tea, just take a bag out of the freezer & not long later you’ll have a couple of piping hot muffins, fresh from the oven.
The other thing is, you make the base recipe here and then add whatever flavorings you want. I usually do banana choc chip, sticky date or raspberry (DB’s favourite and the ones I have photographed), but it is limited to your imagination.
4 cups SR Flour
2 cups sugar
200ml vegetable oil
flavorings to taste
Preheat oven to 165°C if you are going to cook the muffins straight away (see below RE: Freezing).
Mix the dry ingredients together. Mix the wet ingredients together separately.
Add most of the wet mix to the dry and combine well. Add your flavorings and depending on what you use and how wet the mix is, add the remaining wet mix to finish the batter.
Pour mixture into patty pans that have been placed into muffin tins and cook for 35 minutes.
If freezing for later, put batches of the mix into zip lock sandwich bags and freeze. When you are ready to use them, pull from the freezer and let defrost. Then snip off a corner of the bag and squeeze the mix into the patty pans like it was a piping bag.