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Ingredients
- 2 cup flour
- 1 1/3 cup sugar (more or less depending on taste)
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- 4 tbsp vegetable oil
Method
- Preheat your oven to 220C.
- Sift the flour and baking powder at least twice.
- Stir in the sugar.
- In a separate bowl, beat the egg lightly then pour in the milk and oil.
- Your wet ingredients should be a little lesser than half of your dry ingredients.
- Make a well in the middle of the dry ingredients and pour in the wet.
- With a fork, beat lightly in circular motions starting from the middle and working outwards.
- Your batter should be very thick and lumpy, so that it drops off the spoon.
- Add milk if it is too dry and flour if too wet.
- Fill your muffin cups about two thirds and bake for about twenty minutes or until golden brown.
- Turn down the oven temperature to 190C as soon as the muffins are in.
