An easy muffin recipe for a healthy start to the day. Ready in a jiffy, they are best served warm but will keep in an airtight container for up to 3 days. I found this recipe in my mother's book and they are now a firm favourite in our house.
155g flour
50g caster sugar
30g wheatgerm
½ tsp cinnamon
½ tsp salt
sprinkle of nutmeg
4 tsp baking powder
¼ tsp vanilla
75ml vegetable oil
240ml water
1 egg
Preheat the oven to 190ºC
Grease your muffin tins. No need if you're using muffin liners.
The recipe says this amount makes 12, but if, like me, you use large muffin cups it will make six. Double the recipe if you want more.
Measure out all the dry ingredients and mix them together in a bowl or measuring jug.
In a separate bowl, beat together the oil and egg, then add the water and vanilla. Add the dry ingredients and beat to blend.
Spoon the batter into the muffin tins and bake for 15-20 minutes depending on the size of your tins.
Best served warm.
This recipe is for plain muffins and the batter is quite liquid, which gives them a light fluffy texture. For extra flavour, you could add more cinnamon but if you want to add fruit or nuts (I added blueberries to my second batch), they may sink to the bottom of the muffin case.
Still taste good though!
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