I haven't tried any new recipes lately and the only thing I've whipped up are these mixed berry muffins which always turns out well. The recipe is from Women's Weekly Home Baked cookbook, and I added extra berries because we really like berries! I used Texan size muffin tins and made an extra half recipe to get 12 muffins.
The following is one recipe:
- 3 cups (450g) self-raising flour
- 1½ cups (330g) caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, beaten lightly
- 150g melted butter;
- 1 1/3 cups (330ml) milk
- 1 teaspoon grated lemon rind
- 300g mixed berries
Preheat the oven to moderately hot (200°C/180°C fan-forced). Lightly grease 8 pans of Texas muffin trays (¾-cup (180ml) capacity) or spray 8 large disposable muffin cases and place on an oven tray.
Sift flour into a large bowl; add the sugar then the combined vanilla, eggs, butter, milk and rind. Stir quickly with a large metal spoon until just combined; do not over-mix. Add the berries and stir through gently.
Divide the muffin mixture among pans. Bake for about 25 to 30 minutes.