Basic Muffin

The first muffins I ever baked were Just Bento's Earl Grey Tea Muffins, except that I didn't have buttermilk and I refuse to buy low fat milk :) , so I substituted regular (raw, nicely creamy) milk and reduced the amount of oil.

I've evolved my basic muffin recipe from the one above, adjusting the amount of milk to what is usually left after a couple of days, when it can no longer be drunk.

The characterizing ingredient varies a bit: things I use often are tea leaves as in the original recipes, but also cubed apple, raisins, cranberries, etc.


  • 240g flour
  • 1½ tsp. baking powder
  • 3 Tbs sugar
  • a pinch salt
  • 2 eggs
  • 1 Tbs rice oil
  • 333 ml raw milk
  • 1 Tbs vinegar
  • characterizing ingredient

Add vinegar to the milk, mix and leave to rest a few minutes.

Mix together the flour, baking powder, sugar and salt.

Preheat the oven to 180°C.

Beat the eggs, oil and milk with an electric whisk. When they are blended add the flour etc. mix a bit at a time, while beating, until smooth.

Add the characterizing ingredient, mix with a spoon and divide in muffin tins, bake until browned.

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