Recipe Instructions:
Ingredients
225g Self Raising Flour
1 Teaspoon Vanilla Essence
150g Butter
75g Sugar
1 Egg
1 Cup Milk
Cooking Directions
Grease or butter a baking tin. Sift flour, sugar and pinch of salt. Rub in the butter with your finger tips until mixture resembles fine breadcrumbs. Stir in the milk and mix. The batter will be soft and sticky
Use ice cream scoop to scoop out the dough. You can use a normal tablespoon or serving spoon if you want larger muffins. This gives you the chance to have evenly shaped muffins
Drop the soft dough on the baking tray. Leave enough space between the dough to give them room to expand. You can smoothen the dough or leave it rugged for that rocky feel. Continue scooping and placing on the baking tray. The dough gives you around 10 - 12 rock muffins
Place the baking tin inside the oven. Set the bake time to 25 minutes. After 25 minutes check if the muffins are golden brown. You can add 10 more minutes to get a deep brown color
Allow to cool on the baking tray then transfer to cooling rack for a few minutes. Serve with tea, or drink of your choice. I love the ruggedness of these rock muffins. Crunchy on top but fluffy and soft on the inside
