The perfect lunch time or after-school snack for kids, this muffin recipe is the perfect base to add in your favourite extra ingredients!

Prep:
15mins
Cook:
30mins
Serves:
12

Ingredients

Basic Muffin Mixture

  1. 2 1/2 cups self raising flour
  2. 3/4 cup sugar
  3. 1 cup buttermilk or full cream
  4. 60g unsalted butter, melted
  5. 1/3 cup neutral oil (vegetable, canola, grapeseed)
  6. 2 large eggs, room temperature, lightly whisked
  7. 2 tsp Queen Organic Vanilla Extract
  8. Coconut / Rapadura sugar to sprinkle on top (optional)

Add Ins

  1. Blueberry Muffins: 2 cup blueberries
  2. Choc Chip Muffins: 1 cup chocolate chips, or roughly chopped making chocolate
  3. Apple Cinnamon Muffins: 2 medium apples, peeled, cored and chopped into 1cm chunks + 2tsp cinnamon
  4. Banana: 1 large banana

Method - Muffins

  1. Step 1

    Preheat oven to 180C (fan-forced). Line a 12 hole muffin tin with cases.

  2. Step 2

    Whisk together dry ingredients in a bowl, make a small well in the centre. Set aside.

  3. Step 3

    For blueberry: Fold through most of the blueberries, reserving a few to pop on top. Fill cases ¾ full with batter and top with remaining blueberries.

  4. Step 4

    For Chocolate chips: Fold through most of the chocolate chips, reserving a few to pop on top. Fill cases ¾ full with batter and top with remaining chocolate chips.

  5. Step 5

    For Apple Cinnamon: Coat apple chunks in cinnamon. Fold through most of the apple reserving a few to pop on top. Fill cases ¾ full with batter and top with remaining apple chunks.

  6. Step 6

    For Banana: Add 1 mashed banana to batter, fold through then fill case ¾ full with batter.

  7. Step 7

    Bake for 20 minutes, then allow to cool for 5 minute in tin before moving to a wire rack to cool.

Follow along with our Basic Muffin Recipe

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