The travesty that has befallen the poor muffin! Nowadays, often offered for sale as a huge lump of solid sponge cake with goodness knows what in it, hideously sweet and tasting mainly of chemicals............ A true muffin (quite apart from the English muffin, a very different beast ) is a light affair, made of a batter, not too sweet, with fruit and possibly other additions eg spice and nuts, and needs to be eaten on the day of baking, preferably warm. For me, though, there really is only one muffin worth making - the BLUEBERRY muffin - the veritable Queen of muffindom. I remember I had my very first warm blueberry muffin in a posh coffee shop in Bath back in about 1989. Quite a few years ago now, I found my wonderful recipe on the back of a pack of muffin cases and have never looked back. This is one fresh out of the oven this afternoon
You can often get blueberries at reduced prices - buy them up, they freeze very well, and make excellent pancakes too, by the by.
10 oz self-raising flour
3 oz granulated sugar
8 fl oz milk
2 eggs beaten
4 oz butter melted
Put the flour and sugar in a bowl, combine well, then stir in the blueberries. Beat the eggs with the milk and melted butter, pour on to dry mixture and fold and stir gently until well mixed - do not stir vigorously or beat - you want a lumpyish batter for the best results. Divide between 12 muffin cases and bake in a hottish oven until well risen and golden, cool on wire rack.
And that, ladies and gentleman is the only muffin recipe you will ever need.