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.