This week, sat on the floor of our new apartment among a scattering of instruction leaflets, torn open flatpack boxes and loose screws that probably should be somewhere inside my newly built bookcases, my frazzled, sleep-deprived nerves were in serious need of a fresh-from-the-oven not-from-a-shop treat to pair with a big mug of tea. Since I hadn't done my first Sydney grocery shop, the pantry was looking pretty sad, but with the few bare essential dry goods I always have on had and a quick trip to the corner store for milk and eggs (I didn't even have a fridge at this point!) these magical muffins were ready in 40 minutes. Incidentally, 40 minus was the same amount of time it took to finish constructing the couch, and I don't mind telling you how flopping down onto that bad boy felt like sweet, sweet success!
Basic Muffin Mix
2 cups flour • 3 tsp baking powder • 1/2 tsp salt • 3/4 cup white sugar • 1 egg • 1 cup milk • 1/4 vegetable oil• Add wet to dry ingredients and mix with a fork. Once the batter in combined, add in a cup of whatever fruits, nuts, or chocolates you like (I used milk chocolate chips). Pour into non-stick muffin tin (with or without paper wrappers) and Bake in a 400F (205C) oven for 25 minutes.