I often make these muffins when we have guests and / or there’s nothing in the house for lunch on a weekend. One of the best things about this recipe is that you can add just about anything you can find in the cupboard to the basic mix.

base ingredients (makes 12 standard size muffins)
2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
3/4 cup milk
1/2 cup extra light olive oil
2 eggs

Simply sift the dry ingredients into a bowl, add your fillings (today I added 2 cups grated cheese, 100g pancetta, chives, finely diced red capsicum, black pepper and a dollop of hot english mustard), whisk the wet ingredients together and mix it all with a metal spoon until just combined.

Spoon the mixture evenly into a muffin tin and cook in a 200C (390F) oven for 12-15 minutes (or if you have my oven, set the dial no higher than 150 if you don’t want to burn the house down, cook for 10-12 minutes ensuring that you rotate and open the oven door frequently, then grill on full for 3-4 minutes trying not to set them on fire).