Cherry Ripe Muffin Recipe - So damn good

My boy loves Cherry Ripe, (he has absolutely no sweet tooth except when these little puppies are involved) so for his birthday I mixed him up some custom muffins and they were pretty tasty, if I do say so myself.

Muffins are one of those things that can be quite difficult to bake. It was a bit of a challenge for me, they always used to turn out rubbery instead of all fluffy. And smooth instead of all cracked on top. This was until I learned the magic trick to perfect, browned, puffy, crumbly muffins.

Basically you have to mix the dry ingredients in one bowl and the wet in another before just barely combining the two. I know it sounds weird but the mixture needs to have a really inconsistent consistency, huge-clumps-of-flour-floating-in-it kind of consistency.

You literally fold the mixture with a spatula about three times then gently spoon the lumpy mix into the cases. If there aren't any pockets of flour in some of the cases then just sprinkle some on top.

Anyway I'm getting ahead of myself, here is my recipe for a super simple muffin turned fantastic by the fact that there are chunks of Cherry Ripe in them. (hell yeah) Best eaten warm and, if you have kids, in the pantry. Trust me, you will not want to share.

*The Cherry Ripes can be substituted for 150g of choc chips, nuts, dried fruit etc.

Ingredients

220g of self raising flour
1/2 cup of sugar (whatever type you like)
3 Cherry Ripes chopped up as fine or large as you want
1/3 cup of veggie oil
3/4 cup of milk
1 egg
1tsp vanilla extract

Directions

Mix dry ingredients in a large bowl and make a well in the centre.
Mix wet ingredients in another bowl.
Pour the wet ingredients into the well and fold the mixture about three times with a spatula, leave heaps of clumpy bits and pockets of flour.
Bake at 180 degrees Celsius for 15 mins or until the tops go golden brown.

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