Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F). This ensures that the muffins bake evenly and come out golden brown.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the 1 and 1/4 cups sugar, 4 large eggs, and 1 cup of vegetable oil. Use a whisk or electric mixer to blend them until smooth and slightly fluffy. Once mixed, add in your essence (vanilla, almond, etc.) and the 2 cups of milk, and continue mixing until well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the 4 cups of flour and 4 teaspoons of baking powder. This ensures that the baking powder is evenly distributed throughout the flour for optimal rise.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, one cup at a time. Mix after each addition until the batter becomes smooth and thick. Be careful not to overmix, as that can result in dense muffins.
- Prepare the Muffin Pan: Grease a muffin pan with butter or cooking spray, or use paper muffin liners for easy removal. Spoon the muffin batter into the pan, filling each cup about 3/4 full.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Once baked, remove the muffins from the oven and let them cool for a few minutes in the pan. Then, transfer them to a wire rack to cool completely. Serve warm with butter or jam, and enjoy!
Notes:
