Ingredients:
For the batter:
- 250 ml milk
- 50 ml vegetable oil
- 1 egg, lightly beaten
- ½ tsp vanilla extract
- 75 g caster sugar
- 250 g plain flour
- 3 tsp baking powder
- ½ tsp salt
- almond flakes
For the topping:
- 25 g plain flour
- 2 tbsp Demerara sugar
- 15 g cold butter
Process:
- Preheat the oven (gas mark 6).
- Prepare the topping by rubbing together the flour, butter and Demerara sugar until it has a crumbly consistency (leave this to stand until Step 8).
- Mix the milk, vegetable oil, beaten egg and vanilla extract.
- Then add the sugar, sieved flour, baking powder and salt.
- Mix until the flour is moist and forms a lumpy batter. (Note: Keeping the batter slightly lumpy will make lighter muffins).
- Add the almond flakes to the batter.
- Divide the batter equally between muffin cases.
- Scatter the topping on top of each muffin.
- Place the muffin cases on a tray.
- Put the tray in the oven for 20-25 minutes, until the muffins are golden.
- Once cooked, remove the muffin cases from the tray and leave to cool on a wire rack.
