2 cups plain flour 3 tspn baking powder 2 eggs 1/2 cup sugar 1 cup milk 1 tspn salt 1/2 cup vegetable oil
Preheat oven to 205°C. Grease muffin pan.
Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.
In a small bowl, beat eggs with a fork. Add milk and oil. Add all at once to the dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy.
Fill muffin cups to about 2/3 full. Bake for 15-20 minutes until golden on top.
Add 1/2 cup finely diced candied ginger to flour mixture before adding liquid
Prepare muffin batter but only use 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 tspn ground nutmeg to the dry ingredients. Add 1 cup mashed banana to the wet ingredients
Toss 1 cup washed and well-drained blueberries (fresh or frozen) into the dry ingredients before adding the liquid
Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar
Fold 1/2 cup grated sharp cheese into muffin mix before filling cups. Serve hot with scrambled eggs and bacon for a special breakfast
Fill muffin tins 1/3 full of batter. Drop 1/2 tspn of your favourite jam (or a piece of chocolate!) into the centre of batter. Top up the cups to 2/3 full, covering the surprise
Add 1 cup shredded coconut into muffin mix before filling cups