In a smaller bowl, blend the eggs, milk and butter till fully combined.
1 medium egg, 240 milliliters milk, 60 milliliters vegetable oil
Pour egg mixture into the four and lightly mix everything together till moistened (do not beat).
Fill the muffin liners ¾ full with batter and bake for 5 minutes, then turn down the heat to 190°C/170°C Fan/375°F and bake for a further 13-15 minutes, till golden. Allow to cool for 5 minutes before removing. Best served warm
Ensure the egg and milk are at room temperature for fluffy muffins. Ingredients at room temperature will combine easier than when chilled.
Mix the batter till it is just moistened. Do not beat or over mix the batter as this will make the muffins too dense - it does not need to be perfectly combined, .
Fill the muffin liners three quarters full as the muffins will rise while baking.
These muffins will keep in a closed box the fridge for up to 3 days, or in the freezer for up to a month. Bring to room temperature or warm before serving.