Friday, March 31, 2017


adapted from :

Ingredients :   (makes :  6 pcs)

1/2  cup  fresh milk  (100 ml)
5  tbsp  corn or vegetable oil
1  large  egg
1/2  tsp  vanilla extract
1 1/3  cups  self-raising flour, sifted  (160 gm)
1/3  cup  caster sugar  (65 gm)
1/8  tsp  strawberry jam or jam of your choice
1/2  cup  melted butter  (used only 50 gm)
1/2  cup  caster sugar

Directions :

1.  Preheat oven to 375'F/190'C.  Grease the mini muffin pan with oil or butter.

2.  In a bowl, beat together milk, oil, egg and vanilla extract with a hand whisk.  Dump in the flour and 1/3 cup sugar and roughly fold the mixture to just combined.  The lumps don't matter as this will make the muffin soft.

3.  Spoon the mixture into each pan hole to half full.  Then add a heapful 1/8 teaspoons strawberry jam, then top with more muffin mix so that the cases are just about full.

4.  Put them in the preheated oven and bake for about 18-20 minutes or until the tops have puffed up into little toadstools. 

5.  Meanwhile, melt the butter and lay the 1/2 cup sugar out in a wide shallow bowl or plate.

6.  As soon as the muffins are ready, remove them from the pan.  Dip them in the melted butter and then in the sugar.  Serve warm.

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