Enjoy as they are or personalise these muffins however you like!

Ingredients (Serves 24)

• 2 medium eggs
• 125ml of vegetable oil
• 1 teaspoon of salt
• 250ml of milk (low-fat works fine)
• 250g of golden castor sugar
• 400g of self-raising flour (or 400g plain flour and 3 teaspoons of baking powder)

What you will need

• Medium muffin tray
• Mixing bowl
• Sieve
• Wooden spoon
• Whisk

Method

1. Heat oven to 180°C fan or Gas Mark 6.
2. Line 2 muffin trays with paper muffin cases.
3. Beat the eggs lightly with a wooden spoon for about one minute.
4. Add the oil and the milk and beat until mixed.
5. Add the sugar and mix until you have a smooth batter.
6. Sift in the flour and salt and mix until smooth. Don't over mix.
7. At this stage, gently mix in whatever other ingredients you decide to use - or you can just leave them plain.
8. Fill muffin cases two-thirds full and bake for 20-25 minutes, until they are risen.
9. Cool on a wire tray.

Serving suggestions

• For fruit muffins: Use 3 dessertspoons of the following: raspberries, blueberries, blackberries, cherries, cubed apple and cinnamon.
• For Christmas muffins: Add a good handful of cranberries, a teaspoon of cinnamon and mixed spice, and use brown sugar instead of white.
• For lemon muffins: Add juice and rind of 1 lemon (use slightly less milk).
• For jam and coconut muffins: Add 3 dessertspoons of desiccated coconut to the mixture and place a teaspoon of raspberry jam to the top of each muffin before you put them in the oven.