David- not half as dumb as I've been working out how to post a reply- sixth time lucky...

8oz Plain Flour+4 Teaspoons Baking Powder= Self-Raising Flour.

I find mixed up fresh ( seived together) makes for a better result with scones and muffins.

Best Muffin recipe book is " Muffins fast and fantastic" by Susan Reimer isbn:0-9528858-1-6.

Stirring with a spoon is exactly what muffins like- blenders way too sophiosticated for them!

Kate

Muffins need very little stirring, you just need to get everything mixed up, I would have thought washing up afterwards will be much simpler using just the one spoon to mix and to put the mix into the cases! Stirring will also give you a lighter more crumbly texture when cooked and a lighter mix that will rise more in the cooking.

Muffins with fresh fruit in them will keep for several days in the fridge- apple muffins don't mind being kept in a cake tins outside the fridge, but berries, being much juicier, do need to be kept cooler to avoid them going mouldy.

If you sieve your flour before you mix it in your muffins will be lighter and seiving the raising agent with the flour will give you a more even rise to the muffins.

Kate