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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.