• 2 medium eggs

• 125ml vegetable oil

• 250ml milk

• 250g caster sugar

• 400g self-raising flour

• 1 tsp salt

• 40g Black Garlic chopped into small pieces

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1. 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.

2. Add vegetable oil and  milk and beat until just combined then add  caster sugar and beat until you have a smooth batter.

3. 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.

4. Gently fold in Black Garlic pieces.

5. 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.

6. 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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