⅔cup(160 mls) light flavored oil(vegetable oil, light olive oil, avocado oil or peanut oil as you prefer)
½cup(120 mls) whole milk
½cup(120ml) full fat sour cream
2eggs(at room temperature)
3teaspoonsvanilla paste(or vanilla extract)
Instructions
Preheat oven to 400°F/200°C.
Line 12 hole muffin pan with muffins liners.
Sieve into a large bowl the cake flour, granulated sugar, baking powder, baking soda and salt. Alternatively, you could just whisk the dry ingredients together if they were relatively free of lumps.
In a jug, whisk together milk, sour cream, oil, eggs and vanilla paste.
Pour wet ingredients into dry ingredients and stir gently with a whisk or a spatula until no dry ingredients can be seen. Don’t overbeat.
Divide the batter evenly amongst the muffin cups.
Bake immediately for 18-20 minutes until well risen, golden and cooked through. You can stick a skewer into the muffins to check if they are cooked - if the skewer comes out clean, they’re done.
Allow muffins to cool for a few minutes then carefully lift each out onto a wire rack to cool.
Notes
Tips for Success
Have the oven at temperature before you begin making the muffin batter. This recipe is quick!
In the meantime, take the ingredients out the fridge to come to cool room temperature and line the muffin pan with liners.
Don't over mix the batter
Let the muffins cool for a few minutes in the pan before lifting out onto a wire rack to cool.