AuthordanieldiverWhat i love about muffins is that they are so simple to make. It's as simple as mixing dry ingredients and wet ingredients together and stirring lazily until barely combined, after all lightly stirred muffin produces a light end product. A quick blast in the oven and you will have a delicious batch of muffins to enjoy throughout the day.
Heat oven to 200°C/180°Cfan. Line a 12 hole muffin tin with paper cases.
In a large bowl combine the dry ingredients flour, baking powder, bicarb and salt. Set aside.
In another bowl or jug whisk together the caster sugar, brown sugar, vegetable oil, milk, eggs, and vanilla. Pour the wet ingredients into the dry along with the cranberries and chocolate chips, and stir together with a wooden spoon until just combined. Don't over mix, just until no traces of flour remain.
Divide the muffin batter between the 12 lined cases and bake for 18 - 20 minutes until risen, golden and firm to touch. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Ingredients
Directions
Heat oven to 200°C/180°Cfan. Line a 12 hole muffin tin with paper cases.
In a large bowl combine the dry ingredients flour, baking powder, bicarb and salt. Set aside.
In another bowl or jug whisk together the caster sugar, brown sugar, vegetable oil, milk, eggs, and vanilla. Pour the wet ingredients into the dry along with the cranberries and chocolate chips, and stir together with a wooden spoon until just combined. Don't over mix, just until no traces of flour remain.
Divide the muffin batter between the 12 lined cases and bake for 18 - 20 minutes until risen, golden and firm to touch. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.