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Sweet Black Garlic Muffins
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2 medium eggs
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125ml vegetable oil
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250ml milk
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250g caster sugar
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400g self-raising flour
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1 tsp salt
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40g Black Garlic chopped into small pieces
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Heat oven to 200C. Line 1 muffin tray with large squares of baking paper. In a large bowl beat eggs lightly with a electric mixer for 1 min.
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Add vegetable oil and milk and beat until just combined then add caster sugar and beat until you have a smooth batter.
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Sift in self-raising flour and 1 tsp salt and mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
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Gently fold in Black Garlic pieces.
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Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean.
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Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
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