Plain Muffins

Directions

• Heat oven to 200C/180C fan/gas 6
• Line a muffin tray with paper muffin cases
• In a large bowl whisk the egg lightly and add the sunflower oil and buttermilk.
• Add the sugar and whisk until completely combined, light and fluffy.
• In a separate bowl sift the flour and baking powder twice and then add the salt,
• Now combine both mixtures by gently folding in the dry ingredients as quickly but gently as possible.
• Be careful not to over-mix the batter as this will make the muffins tough.
• As soon as there is no trace of flour stop mixing.
• At this point, you can place the mixture in the fridge to rest up for a few hours if you so wish, but it isn’t essential.
• Using a larger tablespoon, fill the muffin cases to just below the top of the case.
• Lightly sprinkle demerara sugar over each muffin
• Place in the hot oven for around 25 minutes, until risen and golden brown.
• They should feel firm and springy to the touch, and a thin wooden skewer should come out clean when inserted through the top.
• Remove from the oven and let them stand to cool for a few mins before placing on a wire rack to cool completely.
• Can be eaten while still warm, otherwise, store in an airtight container for only up to 3 days.