This is for basic muffin

2.5 cups self-raising flour
0.5 cup caster sugar
1.5 cups milk
2 lightly beaten eggs
1 teaspoon vanilla essence
150g unsalted butter – melted and cooled

regular (100 jl/3.5 fl oz) American-Style non-stick tins.

preheat the oven to moderately hot 200c (400F/Gas 6).

1. Sift the flour into a bowl to aerate the flour and ensure a light muffin.
2. Add the sugar to the bowl and stir through the flour
3. make a well in the centre.
4. in a jug, mix together the milk, eggs and vanilla essence.
5. Pour the liquid into the well in the flour and add the ooled butter.
6. fold the mixture gently with a metal spoon until just combined.

The mixture should still be lumpy at this stage.

Divide the mixture evenly among the holes using two metal sppons – fill each hole to about three-quarters full.

bake the muffins for 20-25 minutes or until they are risen, golden and come away slightly from the sides of the holes.

test them by pressing lightly with your fingertips – they are cooked when they feel firm, and spring back

another test is to insert a skewer into the centre – if it comes out clean they are ready