These muffins have been adjusted and perfected over time and everyone loves eating them! They take 5 mins to make.
2 cups of self raising flour
1 cup of plain flour
1/2 tsp salt and 1/2 tsp baking soda
1 cup of brown sugar
1 tsp cinnamon for raspberries. (change to mixed spice if you use blueberries)
Put altogether in a bowl, and a generous helping of frozen raspberries. (they taste better with more fruit, I put in over half a 500gm bag in).
In another bowl put 1/3 cup of canola oil, and beat 2 eggs in with a fork. Then make unto 600 – 700mls with a mixture of simply squeezed orange juice and greek yogurt.
Pour into dry ingredients and mix slowly with a tablespoon. Put into spoonfuls in muffin trays and cook 180 degrees for about 20 mins.
I like to take mine out of the oven before they get too brown.
A good way to judge a tasty moist muffin is one that doesn’t have a peak. I put a white chocolate round on the top for a bit of variety.
My favourite combo at the moment is banana and blueberry muffins. I add 1 tsp of cinnamon and 1 tsp of mixed spice to the dry mixture. use 2 or 3 old bananas. Add about a cup of frozen blueberries. When you have spooned the muffin trays I sprinkle cinnamon and white sugar on top. These are great when people turn up and you need something to eat with a cup of tea.