This would have to be one of the easiest muffin recipes as it’s all done in one bowl.  Inspired by the Donna Hay recipe from the book Fast, Fresh, Simple,I have adapted this recipe to suit our family.


I chose to line my muffin tray as I find it is easier than greasing it and less to clean up.


Most of the ingredients you should have in your cupboard at home.

  • 2 1/2 cups SR flour
  • 1 teaspoon of baking powder
  • 1 cup caster sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon of vanilla extract
  • 300g fresh or frozen raspberries
  • granulated sugar for sprinkling




Mix your dry ingredients together in a bowl.

Whisk the egg, oil, milk and vanilla extract until combined.


Mix the wet and dry ingredients together until combined.  Add the raspberries and add to your muffin cases.  Sprinkle with granulated sugar as this will give the muffins a crunchy top.

muffin 5_opt



Bake at 180 C degress for 30 to 35 mins until golden.

Allow to cool on a wire rack and the serve.


I baked the muffins to take to a friends place and we had them for morning tea.

Let me know if you bake them?

You could try using other fruits such as strawberries, blackberries or blueberries.  Yummy…