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Best Muffins

This is a simple and quick muffin. Perfect for a quick morning tea. Super easy to make first thing in the morning and can be ready for school lunches in a flash. It is easily changed to suit your tastes and you can mix and match with different ingredients, like blueberries, choc chips, raspberries, banana and cinnamon.

I like to mix it up for different tastes. I make the mixture then divide in 2. To half I add some blueberries, the other choc chips!

You can even add some white chia seeds to bump up the healthy quality.

Ingredients

  • 300g plain flour
  • 2 teaspoons baking powder
  • 150g caster sugar
  • 250g greek yoghurt (I use vanilla flavoured, alternatively can use plain greek yoghurt or even sour cream) butter
  • 100ml (100g) milk
  • 2 eggs
  • 75g vegetable oil (1/3 cup)
  • 1 tsp vanilla extract

    Optional mix ins
  • 1 cup blueberries or raspberries
  • 1/2 cup choc chips (dark or white)
  • 1 Tbsp chia seeds

Method

  • Preheat oven to 180 degrees celsius and line muffin tray with cases.
  • In one bowl whisk together the flour and baking powder. Add sugar and combine.
  • In another bowl whisk together the yoghurt, milk, eggs, oil and extract.
  • Add the wet ingredients to the dry and fold mixture together until just combined. You do not want to overmix as this will result in a tough muffin.
  • When combined add your Optional mix ins and fold gently together.
  • Use an icecream scoop to scoop the mixture into the muffin cases.
  • Bake for 12 minutes. Check the centre is cooked with a skewer and continue cooking at 2 minute intervals until done. They should be slightly golden on top.
  • Remove from oven and allow to cool in the muffin tray for 5 minutes.

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Breakfast Raspberry, Oat and Pear muffins

Raspberries Muffin

So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.

Ingredients

  • 2 medium pears (around 220g when chopped into little cubes)
  • 160g frozen raspberries
  • 400g Greek Yoghurt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 60g rolled oats
  • 150g plain wholemeal flour
  • 150g plain flour
  • 3 tsp baking powder
  • 120g raw caster sugar
  • 40g white chia seeds

Method

  • Preheat oven to 180 degC fan forced
  • Line muffin tins with paper cases and/or spray with olive oil spray
  • Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
  • Mix dry ingredients to combine and make a well in the centre
  • In a separate bowl whisk together eggs, yoghurt, milk and olive oil
  • Add the egg mixture to the dry ingredients and fold together until just combined
  • Add the pears and raspberries and fold until just mixed together
  • Using an icecream scoop, scoop out the mixture into the tins
  • Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
  • Leave to cool in the tin for 5 minutes before turning out.
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Sultana Bran Muffins

These sultana bran muffins are a quick and reasonably healthy muffin. I always have leftover sultana bran from the bottom of the cereal box, so thought I should try and use it for a change! Makes approx 20 large muffins.

Ingredients

  • 120g sultana bran
  • 170g plain flour
  • 2 tsp cinnamon
  • 50g rolled oats
  • 150g butter
  • 2 Tbsp golden syrup
  • 120g brown sugar
  • 1/2 tsp bicarb
  • 1 Tbsp boiling water

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line muffin tins with papers
  3. Melt butter, golden syrup and brown sugar in the microwave, until butter is melted and sugar is all combined.
  4. Add bicarb and water to the butter mixture
  5. Place the sultana bran, oats, plain flour, cinnamon into a large mixing bowl and stir until completely combined.
  6. Add butter mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Bake for approx 15 minutes until a tester stick comes out clean. Check after 12.
  8. Allow to cool on a wire rack. If you like eat some warm too  🙂