Medley of muffins
Chef:
Mary McCarthy
Prep:
15 mins
Cook:
25 mins
Freshly baked muffins are irresistible, but there are so many possible flavours - how do you choose?
For the basic muffin mix:
2 large eggs
125ml vegetable oil
250ml milk or almond milk for a dairy-free option
200g caster sugar
400g plain, wholemeal or spelt flour
3 tsp baking powder
2 tsp salt
Pear and walmut muffin:
1 small pear, cored, peeled and finely chopped,
50g walnuts, finely chopped
Half tsp ground cinnamon
Berry muffin:
80g blueberries and/or raspberrries
Lemon and poppy seed muffin:
Zest of 1 lemon
Juice of half lemon
1 tsp poppy seeds
Preheat the oven to 200°C / 350°F / Gas Mark 6. Line a 12 cup muffin tin with muffin cases.
In a mixing bowl or food processor, beat the eggs and then mix in the oil, milk and sugar.
Sift in the dry ingredients and mix until well combined, but do not overbeat.
Now that you have your basic muffin mix, you can get creative.
Divide the mixture equally between three bowls and add your preferred flavour ingredients. For instance, add the pear and walnuts to one, the mixed berries to another and, finally, the lemon zest and poop seeds to the last one. Or come up with your own variations.
Spoon the mixture equally into the muffin cases - each bowl should have enough mixture for four muffins.
As a rough guide, each muffin case should be around three-quarters full.
Bake in the middle of the oven for 20-25 minutes, or until a skewer comes out clean.
Serves
makes 12
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Cake Stall, Breakfast
Level of Difficulty
Easy
