Tuesday, 9 July 2013

Muffin Baking

I spent the early hours of Sunday morning baking for the afternoon synagogue celebrations. As it turned out (which it always does) there was plenty of food despite everyone worrying that ere wouldn't be enough. I decided to make two different types of muffins - raspberry and jam filled. I used a basic muffin recipe for both:

225g plain flour
100g caster sugar
3tsps baking powder (only 1tsp if you use self raising flour)
Half a tsp salt
8fl oz milk
3fl oz vegetable oil
1 egg

Mix the dry ingredients in one bowl. Mix the wet ingredients in a measuring jug. For the raspberry muffins, mix the fruit into the flour mix then combine with the wet ingredients. Don't over mix as this makes the muffins quite dense. Divide the mixture between 12 muffin cases and bake at 200 degrees centigrade for 20 minutes.

For the jam filled muffins, follow the recipe above. Fill each muffin case half full. Add a teaspoon of jam to each case.

Cover with the remainder of the mixture and bake as above. Here they are after baking.

These are such simple things to bake so if you haven't tried baking before, this is a good place to start. There lovely fresh from the oven - warm and gooey. There also great heated up in the microwave after a day or two - 30 seconds should do it. I've been playing with a new app called Pic Collage and this is the results of my efforts.... it makes me feel hungry just looking at all the pictures together.


  1. Those look so yummy and the surprise in the middle is the yummy over the top

  2. Mmmm yum! A great idea :-) Pinning now, and will for sure try these out!! Thanks for sharing!

    Hannah ♫
    Sew Lah Tea Dough

  3. looks delicious! thanks for sharing on Craft Schooling Sunday three or so weeks ago.....the party will be back on this Sunday, so hope to see you there!