Super Moist Muffins
A community recipe by caseyNot tested or verified by Nigella.com
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Mix dry ingredients together, then add remaining ingredients & stir together. Do not over mix. Spoon into 12 muffin cases & bake @160 for about 20 minutes, until risen & springy to the touch. You can substitute almost anything for the banana, frozen berries work really well. Or you could use a fruit yoghurt.
Introduction
These really are the best, & stay moist for ages!
Ingredients
Serves: Makes 12
- 3 cups self-rising flour
- 1½ cups superfine sugar
- 3 teaspoons baking powder
- 2 eggs
- 1 cup vegetable oil
- 1½ cups natural yogurt
- 2 bananas (1 or 2 depending on size, mashed)
Method
Super Moist Muffins is a community recipe submitted by casey and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Also bakes well from frozen, just stand at room temp for about 30 mins before baking.
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What 1 Other has said
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Posted by nialw on 27th March 2012
Show more commentsExcellent recipe, worked perfectly and the muffins were really moist. I also added white chocolate chips.