If you're new here, you may want to subscribe to my RSS feed . Thanks for visiting! Who doesn't love a good easy muffin recipe? I have spent years trying to perfect my muffin making technique and finally felt I had tweaked a recipe that was 1) easy, peasy 2) always had the all important crispy top, yet soft muffin flesh and 3) I was confident enough to share with you all. So on Monday Jarvis and had a bit of a muffin cook up, following this recipe: 2 1/2 cups self-raising flour 3/4 cups caster sugar 1 egg, lightly beaten 1 teaspoon vanilla extract 2/3 cup vege oil 3/4 cup buttermilk 200g frozen raspberries METHOD: Preheat the oven to 200 C and grease a 12 hole muffin tray. Sift the flour and mix in the flour, add the wet ingredients stir until just combined. Gently mix through the raspberries. Put the mix into muffin tray and bake for 20 minutes. (Makes 12 large muffins). I pulled my voluptuous muffins out of the oven and they looked like the inviting top photo. I felt rather smug ... until I had let them cool a bit and tried to get them out of the tray. {Insert barrage of expletives} They were a little more stuck than they had ever been before, despite spraying with oil spray in a non-stick muffin tray. So do what I didn't do and use those Muffin paper thingos. They still tasted good and would go even