Recipe for Muffin Loaf
Before I write the recipe, I will have to include my special chef terms that you may not be familiar with.
Wang it in is a technical term for placing the ingredient(s) into said vessel if one can't be arsed with measuring out.
Whack 'em together is another interchangeable term for correctly and accurately mixing in ingredients.
2 cups of flour (plain or self-raising; to be honest, it makes little difference.)
3/4 cup of sugar
1/4 cup of oil (I use sunflower)
3/4 cup of milk
3 teasp of baking powder
1/2 teasp of salt
1 egg (fresh from hen's backside is preferable, other that that, any is acceptable)
1 cup of whatever ingredients you want the flavour to be.
Today's cakey bakey is is Lemon Muffin Loaf
First, wang in 2 cups of flour
Shove in 3/4 cups of sugar, more if you need extra sweetness
Baking powder in
Then chuck salt in and give it a bit of a thrash together
(At this point, you should probably add in the dry ingredients - whatever fruit or chocolate you have.)
Add the egg, oil and milk.
Next, zest a lemon
and wang it in with the juice of a lemon (save the last couple of squeezes for the icing sugar)
Whack it all together and plop in a loaf tin (or muffin cups if you want individual cakeys)
Pop in a pre-heated 200°C oven for 15-20 minutes.
Enlist the help of a curly girl for icing duty (if you have no curly girl, you'll have to improvise)
Make up the icing as the packet dictates. Or, if you're like me and far too lazy to sift, just wang it in a jug and mix it with a little lemon juice and water.
Spread on top of cakey, lick the drips/spoon/jug and stand back in awe at your cakey bakey masterpiece.
*You could save a little zest to garnish the top, but if you have forgot and composted the spent lemon already, no panic. Just flippin' eat the cakey anyway. It won't taste any different without zest.
Thank you for joining the no-frills, no-shit bakery class this fine Sunday afternoon