I was looking through old blog posts and I came across my basic muffin recipe which I originally posted back in early January this year, when I started blogging. There's been a few muffins made since this post but I thought it was worth reposting, with my variations, so far.
2 cups Self Raising flour
1/4 cup oil (I used Canola)
1/2 cup sugar
1 cup milk
Add all ingredients, mix lightly and pour into cupcake papers and bake in a 180 deg C oven for 15 minutes. Makes a dozen large sized muffins, 18 cupcake sized muffins or 24 mini muffins.
- Coconut: Add half a cup of coconut and a teaspoon of coconut essence or use coconut milk instead or normal milk.
- Choc Chip: Add half a cup of chocolate chips.
- Banana: Add 1-2 mashed overripe bananas.
- White Chocolate & Macadamia: Add half a cup of white choc chips and 1/2 cup roughly chopped macadamias.
- Breakfast: Add half a cup of rolled oats, half a cup of chopped nuts and half a cup of any dried fruit.
- Walnut & Carrot: Half cup of chopped walnuts and 1-2 grated carrots, 1 teaspoon cinnamon.
- Apple & Cinnamon Crumble: One grated apple and 1 teaspoon of cinnamon. Make a crumble mixture of 1 tablespoon of rolled oats, 1 tablespoon of brown sugar, 1 tablespoon of plain flour, 1 tablespoon of butter and mix together. Top each muffin with a sprinkling of the crumble mixture before baking.
- Muffin Doughnuts: Make a batch of basic muffins in small cupcake/muffin pan. Once cooked, brush with melted butter and roll in a mixture of sugar and cinnamon.
- Chocolate & Zucchini: Add 1/2 cup of cocoa, 1/2 cup chopped walnuts and 1-2 grated zucchinis.
- Pumpkin: I tend to add pumpkin puree to anything I bake so the kids get their vegie intake and I have added 1/2 cup of pumpkin puree to any of the above variations.
A great little lunchbox treat or morning/afternoon teas. They freeze well and any fruit (or vegetables) you have in the crisper, make great muffins.