Thursday, January 22, 2009

Eyes-Closed Muffins recipe

These muffins are so easy that you could make them with your eyes closed (hence the name). They are versatile - you can add whatever fruit type of fruit you like. They freeze well and are great for lunchbox snacks.

Eyes-Closed Muffins

1 1/2 cups self-raising flour
1/2 cup sugar
1 egg, lightly beaten
2/3 cup milk
1/4 cup vegetable oil
1/2 fruit, diced (for an extra quick muffin, use drained diced fruit)

Sift the dry ingredients into a bowl. Add the liquid ingredients and the fruit. Mix until just combined. (I mix mine by hand with a knife or a whisk, but you could use an electric mixer if you prefer). Use an ice cream scoop and scoop the mixture into muffin tins. Bake in a moderate oven (180C) until cooked and the muffins spring back when touched. 'Average' sized muffins take about 20 minutes to cook in my oven.

1 comment:

mermaids said...

hi fiona,
i left a little surprise for you on my blog. enjoy!

ps...i just might have to try the muffin recipe. we love muffins!

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