1/2 cup Fresh milk (100ml)
5 tbsp Corn/vegetable oil
1 large Egg
1/2 tsp Vanilla extract
1 1/3 cups Sel-raising flour (160g), sifted
1/3 cup Caster sugar (65g)
1/8 tsp strawberry jam
1/2 cup Melted butter (used only 50g)
1/2 cup Caster sugar
Preheat oven to 375 deg F/190 deg C. Grease the mini muffin pan with oil or butter.
In a bowl, beat together milk, oil, egg and vanilla extract with a hand whisk. Dump in the flour and 1/3 cup sugar and roughly fold the mixture to just combined. The lumps don’t matter as this will make the muffin soft.
Spoon the mixture into each pan hole (I used friand pan) to half full. Then add a heapful 1/8 teaspoon strawberry jam, then top with more muffin mix so that the cases are just about full.
Put them in the preheated oven and bake for about 18-20 minutes or until the tops have puffed up into little toadstools. Meanwhile, melt the butter and lay the 1/2 cup sugar out in a wide shallow bowl or plate.
As soon as the muffins are ready, remove them from the pan. Dip them in the butter and then in the sugar. Eat warm. — with Nicolene Goosen.