I love making muffins. No boring flour sifting, just chuck everything in a bowl, give it all a quick stir and you’re done. The flavour combos are endless too. Check out some of my creations. I usually make a batch on the weekend whatever I have on hand and pack one for my eldest’s morning tea each day. The youngest isn’t a muffin fan – if a baked good doesn’t have icing on top, she’s not interested.
RECIPE: Orange & dark choc muffins
4 oranges, peeled and pith/skin etc removed (ie flesh only)
2/3 cup brown sugar
1 egg
1/2 cup orange juice
100g butter, melted
2 cups wholemeal self-raising flour
1/2 cup oat bran
3 tablespoons of dark choc bits + 12 large ones for on top
METHOD: Preheat oven to 180C. Mix egg, orange juice, brown sugar and butter in a bowl. Stir through orange flesh. Gently fold in flour and oat bran. Stir through choc bits. Pour mixture into a 12-cup muffin tray. Top with large choc bits. Bake for 20 minutes or until golden.
RECIPE: Ginger and sour cream muffins
125g butter, softened
1 cup brown sugar
2 eggs
7cm piece of ginger, finely grated
2 cups wholemeal self-raising flour
2/3 cup sour cream
METHOD: Preheat oven to 180C. Cream together the butter and sugar with electric beaters. Add the eggs one at a time, beating well. Add ginger, beat until smooth. Fold in the sour cream, then the flour, with a wooden spoon. Line a muffin tray with paper cases and divide the mixture between them. Bake for around 20 minutes, until golden.
RECIPE: Persimmon muffins
2 cups self-raising flour
1 cup raw sugar
2 large eggs
3 medium persimmons – pureed to make 1 cup
60g melted butter
1/2 cup currants
METHOD: Preheat oven to 180C. Place muffin cases in a 12-muffin tray. Mix flour and sugar in a bowl. Lightly beat eggs. Add eggs and butter to dry ingredients. Stir gently until just combined. Add pureed persimmon and currants. Stir again gently. Spoon into muffin cases. Bake for around 20-25 minutes until golden.
NB: Persimmons need to be really ripe and soft. Cut them in half and rub sliced side down on a plastic colander/sieve placed over a bowl. This will give you a gorgeous orange-coloured persimmon puree.
RECIPE: Sweet potato muffins
1 large sweet sweet potato, steamed and pureed
2 large eggs
1 cup sugar
1 cup wholemeal self-raising flour
1 cup self-raising flour
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp ground cinnamon
150ml rice bran oil
METHOD: Pre-heat oven to 180C. Place paper cases in a muffin/cupcake tray. Beat eggs and sugar together. Add dry ingredients and stir to combine. Add the oil and sweet potato and stir to combine. Spoon into paper cases. Bake for 20-25 minutes or until golden.
RECIPE: Bill’s blueberry bran muffins
30g butter
3/4 cup honey
1/2 cup milk
1/2 cup vegetable oil
3 eggs
3 cups self-raising flour (I used 1 & 1/2 cups wholemeal, 1 & 1/2 cups white)
1/2 cup bran cereal
1 tsp cinnamon
1 grated apple
2 mashed bananas
1 punnet blueberries
6 halved strawberries
METHOD: Preheat oven to 180C. Place butter and honey in a small saucepan amd cook over a medium heat for five minutes until caramelised slightly. Place milk, vegetable oil and eggs in a bowl and whisk. Add bran, mashed banana, grated apple and blueberries. Stir. Add flour and stir until just moistened. Fold in butter mixture until just combined. Spoon batter into a muffin tray lined with paper liners. Bake for 25-30 minutes until tops are golden and a skewer comes out clean.
RECIPE: Blackberry & marshmallow muffins
1 cup self-raising flour
1 cup wholemeal self-raising flour
1/2 cup caster sugar
12 blackberries
1 cup milk
100g butter, melted
1 egg, lightly beaten
6 pink marshmallows, halved (or 12 whole marshmallows if you want to turn your muffins into gooey volcanos spewing pink lava).
METHOD: Preheat oven to 180C. Combine flour and sugar. Add milk, butter and egg. Spoon half mixture into muffin pan lined with muffin cases. Top with marshmallow halves and a blackberry. Top with remaining batter. Bake for 20-25 minutes.
DO YOU HAVE A FAVOURITE MUFFIN RECIPE? PLEASE SHARE …
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