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