This recipe comes from the book Bake by Rachel Allen and is called the 30 day muffin recipe as the batter can be made and kept in the fridge for up to 30 days so you can add differenr ingredients and try a new flavour everyday. Yum!!

3 Eggs

125g Dark Brown sugar

100g Caster Sugar

18 fl oz Milk

4 fl oz Sunflower oil

1 Tsp Vanilla extract

300g Plain flour

0.5 Tsp salt

2 Tsp bicarbonate of soda

160g of wholemeal  plain flour


1) Preheat the oven to 180 c and place the muffin  cases in a muffin tin.

2) Whisk the eggs and sugars together in a large bowl. Add the milk , oil and vanilla extract and mix well.

3) Sift the plain flour , salt and bicarbonate of soda into another bowl, then add the wholemeal flour and stir these into the wet ingredients. This is your basic batter to which various ingredients may be added. ( In this case 150g Fresh blueberries )

4) Fill the muffin cases three quarters full and bake in the oven for 15 to 20 mins or until set and spongy to the touch. Cool on a wire rack.