Muffins

Applw and Pecan Muffins

Muffins - Basic Muffin Mix, BYO flavouring...

There are lots of foods that become sort of over done, tired and unfashionable, muffins have been somewhat affected by this.  It is due, at least in part, to the plethora of muffin recipe books in the 1990s that professed 1001 recipes for the perfect muffin, and I own a number of those books.... However, this is the recipe I return to again and again with a many different flavours as you can think of. 

The basic rule with muffins is to use light vegetable oil (instead of butter as you would with a cake), mix the wet ingredients well then add the dry ingredients and lastly add the flavourings.
There are a number of recipes listed on this site for indulgent muffins... this is the basic recipe for you to add your own flavourings!

Basic (Sweet Vanilla) Muffin Mix:
2 eggs
⅓ cup vegetable oil – canola or sunflower
1 cup Greek yoghurt
½ cup caster sugar (or honey or maple syrup)
2 teaspoons vanilla extract
2 cups self raising flour
1 teaspoon baking powder

Pre-heat the oven to 200°C

Lemony Lemon MuffinsWhisk together the eggs, vanilla, sugar, yoghurt and oil until well combined.
Fold through the flour with the baking powder using a spatula.
Add additional flavourings to taste.
Spoon into muffin trays – jumbo, regular or mini.

Bake in a hot oven for 25 minutes.
Allow to cool on a wire rack before eating. 

Muffins freeze well and make a great freezer-food to have at the ready to take to school/work – it is so much cheaper to make a big batch of muffins on Sunday afternoon and take them to work all week than to lament the lack of sweetness in your day and submit to coffee shop temptation.