Ingredients
Basic Muffin Mixture
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2 1/2 cups self raising flour
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3/4 cup sugar
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1 cup buttermilk or full cream
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60g unsalted butter, melted
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1/3 cup neutral oil (vegetable, canola, grapeseed)
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2 large eggs, room temperature, lightly whisked
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2 tsp Queen Organic Vanilla Extract
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Coconut / Rapadura sugar to sprinkle on top (optional)
Add Ins
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Blueberry Muffins: 2 cup blueberries
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Choc Chip Muffins: 1 cup chocolate chips, or roughly chopped making chocolate
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Apple Cinnamon Muffins: 2 medium apples, peeled, cored and chopped into 1cm chunks + 2tsp cinnamon
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Banana: 1 large banana
Method - Muffins
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1
Preheat oven to 180C (fan-forced). Line a 12 hole muffin tin with cases.
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2
Whisk together dry ingredients in a bowl, make a small well in the centre. Set aside.
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3
In a separate bowl, whisk together wet ingredients. Pour into flour mixture and fold together, until just combined. Add your favourite inclusions (see recipe notes) and gently fold through batter.
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4
Bake for 20 minutes, then allow to cool for 5 minute in tin before moving to a wire rack to cool.
Blueberry muffins: Fold through most of the blueberries, reserving a few to pop on top. Fill cases ¾ full with batter and top with remaining blueberries.
Chocolate chip muffins: 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.
Apple cinnamon muffins: 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.
Banana muffins: Add 1 mashed banana to batter, fold through then fill case ¾ full with batter.
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