Something you know how to do which is quite easy - yet is usually perceived as quite difficult?
And would you walk us through it?
I don’t cook or bake very well. I try – and it’s okay, I guess. But I’m no top chef.
Notwithstanding, I do bake edible muffins. Guys: it’s easier than it looks. I, too, thought baking was terribly hard.
You don’t even need a mixer.
Ingredients and stuff you need:
Two large bowls: Mix the wet/dry ingredients separately.
Silicon muffin tray – trust me on this one.
In the dry bowl mix: 2 cups self-rising flour, one cup sugar
In the wet bowl mix 2 eggs a little then add one cup of milk and 100 grams of melted butter (zap it). Add a teaspoon of vanilla extract.
Add the wet to the dry, stirring.
It’s ready. Add whatever you want – prunes, dates, raisins, chocolate chips, M&M’s, or my favourite: dried cranberries.
Tip: rub some canola oil in the silicon tray first and the muffins will slide out and cleaning is easier.
20–25 minutes – 200 degrees celcius (preheated – which means to turn on the oven while preparing so it is hot before you stick the tray in).
Check it after 18 minutes – every oven is different.
Stick a toothpick into the muffin to check it. It should look ready and brownish – but not burnt. If the toothpick is still moist – give it another few minutes…