No matter what recipe, it is essential to have tips and side notes for it to be successful.
  • Add the dry into the wet so the dry can get all hydrated without overmixing.
  • DON’T OVERMIX or else the cake would become tough
  • Grease the pan so the muffins won’t stick.
  • Don’t fill the muffin tins TOOOO full. This recipe should make 12 good size muffins
  • You can add your toppings after the batter in 80% mixed.



  • 4 eggs 
  • A pinch of salt
  • 1 cup (220g) butter
  • 1 cup (200g) sugar
  • 1 1/2 cup (200g) flour
  • 1/2 (2g) baking powder
  • 2 1/2 tbsp. (40g) milk


  1. Beat the eggs with a pinch of salt until combined.
  2. Cream the butter until fluffy gradually adding the sugar.
  3. Continue beating the butter while adding the eggs little by little.
  4. Dump in half of the flour and gently fold until combined. Then dump in the rest of the flour and fold until 60% combined.
  5. Pour in the milk and fold until there are no lumps.
  6. Pour the mixture into a 9 x 5 pound cake tin.
  7. Bake the cake at 338°F (170°C) for 45-50 min.
  8. Let the cake cool
  9. Enjoy!
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