It’s just as well that I like cooking, too. And I love to experiment with recipes, and really make them mine. My chocolate-chip cookie recipe is a closely guarded secret. I will take it with me to my grave, and masses will mourn the loss of my divine cookies. Erm.
But I’m happy to share my other recipes. And I’m hoping that I’ll see some reciprocity, because I always need new ones. So, I’m declaring a weekly recipe blog. Every Saturday–that’s Friday night for you North Americans–I’ll post a recipe. If you’d like to share one of yours, email me firstname.lastname@example.org and I’ll happily post it.
Today’s recipe is one of the best you’ll ever come across. After all, who doesn’t like muffins? With this one recipe, I’ve made sweet muffins, savory muffins, gluten free, dairy free, egg free, sugar free…the list goes on. The recipe will take almost any substitute, and makes 12 standard-sized muffins.
2 cups self-raising flour
1/4 cup sugar for savory muffins or 1/2 cup for sweet
1 cup milk
1/2 cup oil – I use sunflower seed oil, but vegetable and canola work too
Preheat your oven to 180C/350F. Lightly coat your muffin tray with cooking spray. Dump all your ingredients in a bowl and mix together with a wooden spoon. Don’t get too enthusiastic, the batter should be a bit lumpy. Add your flavoring. Some of my favorites are sun-dried tomato and feta cheese, raspberry and white chocolate, and the classic chocolate chip.
Spoon the batter into the muffin tray. Each cup should be about 3/4 full. Bake in the oven for about 25 minutes, and turn out onto a rack to cool.
And you’re done! Hope you like them as much as I do!