I’m all for easy cooking. That’s probably why I’m a fan of Nigella’s cook books* (affiliate link), because her recipes don’t go wrong, even if you just throw a bit in of something and a different amount of something else. My kind of cooking. So when I was looking for an easy and quick pudding I turned to my 3 and 4 ingredient cook books. I have a lot of them, because they’re so handy for simple tasty food, and a lot rely on store cupboard essentials.
I found some 3 ingredient mini muffins and decided that these would be perfect. And if they weren’t the OH would have to do without and N could have a yoghurt! But with a bit of mixing it up a bit, and adding some water, they turned out really well at the first try.
So if it’s a rainy day and you’re looking to introduce children to baking, or you want to just hand it over to them, these are the perfect cakes to do that.
Apart from the speed and ease of making these – they only take around 15-20 minutes in total, you can also adapt them. You can do them plain, but I popped a raspberry in the middle, or you could add a bit of apple compote or lemon curd, or chopped peaches. Just not too much or the mini muffins will end up too sticky. You could also change the flavouring a bit by thinning out the batter with coconut milk rather than water and or almond milk and adding a bit of almond essence. Or why not add some cinnamon or mixed spices to the batter.
I left them plain on top too, but you could top with a drizzle of melted white or milk chocolate (both would go well with raspberries), or serve with a bit of creme fraiche or mascarpone on the side. Or eat warm with ice cream. I’m drooling just thinking about the options now.
Whatever you add you just need to adapt to add more or less liquid if it’s too dry or looking smooth enough. Otherwise just going with the flow and keeping an eye on them in the oven will be fine.
Hopefully you’ll enjoy them as much as we did…N kept sneaking some so the 12 mini muffins didn’t last long.
Easy peasy 3 ingredient mini muffins
- 175 g self raising flour
- 250 ml cream double or single
- 3 tbsp brown sugar (light) swap for muscovado for deeper flavour
- 60-100 ml water (as needed)
Preheat oven to 180C or 160C fan
Mix all 3 ingredients in a bowl to combine
If the batter is too thick add water to thin it out slightly. I used about 60ml water for a very thick but smooth batter
Spoon into cupcake cases in a cake tin. If adding filling, half fill the case, top with raspberry or a little compote, and top with more batter
Bake on middle shelf for 8-10 minutes, until looking golden brown
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