*Makes approx. 6 or 7
Ingredients:
200g Self raising flour
100g caster sugar
1 egg
85ml vegetable oil
125ml milk
1/2 tsp vanilla extract
**Jam or Nutella - for filling
100g unsalted butter
50g granulated sugar
Pre-heat the oven to 200c, 180c (fan) Gas mark 6
Muffin tin lined with muffin cases
Method:
Sift the flour into a large bowl and then add the caster sugar.
In another bowl put all the wet ingredients: the egg, vegetable oil, milk and vanilla extract. And beat together with a fork.
Then mix the wet ingredients into the dry ingredients using the fork. Be careful not to overmix it, only mix until the ingredients are just combined. It may look a little lumpy at this stage, but don’t worry, this is fine.
Then spoon the mixture into the cake cases: If you are using a filling then put approx. and dessert spoon of the batter into the bottom, followed by a teaspoon of your chosen filling, then continue to fill the case with more batter until approx. 3/4 full. Make sure to cover your filling well with the batter you put on the top. If you are making them plain, just fill the case to 3/4 full.
Bake in the centre of the oven for approx. 20 mins. (all ovens vary slightly so you may need to adjust this according to your oven) They should be golden brown on the top once baked.
Once baked, leave to cool for approx. 5-10 mins before adding the topping.
In a bowl melt the butter and dip the top of the muffnut into this, then dip the top into a bowl with the sugar in to coat the top - this stage is optional.
To adapt these to vegan you can swap out the milk for soy or almond milk (or whichever is your preference) and swap the egg for flax seeds. Mix 1 teaspoon of flax seeds to 2 tablespoons of water and leave in the fridge until needed.
* The amount of muffnuts you get will depend on what size cake cases you use, and also if you are filling them or not.
**Some filling suggestions - Your favourite flavour jam, chocolate spread, curd, custard, apple sauce and then you could add some cinnamon to the sugar for coating the top.
Top tip: Use different colour cake cases for plain and filled muffnuts so you can tell which is which once they are cooked.
