Basic muffin recipe ingredients:
- 250gr self-rising flour
- half a sachet of baking powder
- squirt of lemon juice (to activate the baking powder)
- 200gr granulated sugar
- 125gr unsalted butter, or 1 banana
- 2 large or 3 regular eggs at room temperature
- 1 cup of plain yogurt (optional when using a banana instead of butter). You can use milk instead, but I have no other uses for milk so I don’t stock it, hence I use yogurt.
I start by preheating the oven at 180°C.
Melt the butter in the microwave and mix it with the sugar, lemon juice, and any mixable flavorings (in this case matcha powder).
Alternatively replace butter with a mashed banana (here together with cocoa powder and grated orange peel)
Mix in the eggs.
Mix in half the flour and half the yogurt.
Mix in the rest of the flour and add extra yogurt depending on the consistency of the batter.
Replacing the butter with a mashed banana tends to produce a more liquid batter, so it requires little or no yogurt/milk to be added.
At this point, fold in any non-mixable ingredients like chopped apple or raisins.
Fill muffin cups on an oven tray about 1/2 or 2/3 full. I use silicone cups which are firm enough not to require a muffin baking tin like paper cups do.
Bake for 20 minutes, check with a silver needle/toothpick/whatever if they are done and remove from the oven.
Quickly transfer the muffins to a cold tray and cover with a moist kitchen towel to cool so they don’t dry out.
