110g butter, softened or at room temperature,
110g castor sugar,
2 free range eggs, lightly beaten,
1 teaspoon vanilla extract,
110g self raising flour
1-2 teaspoons milk.
Preheat oven to 180 degrees and line a 12 hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale.
Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 15-20 minutes or until golden brown.
Prepared, tried and tested by: Reshika Singh
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