Why is this recipe magic? The variations are limited only by your imagination; they freeze well, are quick to make, double as dessert and are a great way of using fruit that is not quite right! There is only one rule – do not overmix or your muffins will be tough.
Time: 40 minutes
Ingredients
1 1/2 cups self-raising flour
2 tablespoons of sugar
1 cup milk
60 grams (1/4 cup) butter melted
2 eggs
1 teaspoon vanilla
1 cup of fruit (see variations below)
1/2 cup of sugar
1/4 cup of self-raising flour
Method
You will need three bowls
Combine 1 1/2 cups self-raising flour and 2 tablespoons sugar in a bowl.
Whisk together milk, eggs and vanilla in second bowl.
In the third bowl mix fruit, 1/2 cup sugar and 1/4 cup flour.
Pour the milk mix and melted butter onto the dry ingredients, stir until combined. Remember, don’t over mix.
Then add the fruit mix and stir again until just combined.
Spoon into a lined muffin tray and bake at 200oC for 20 minutes.
Variations
Mango (fresh or frozen) and 2 tablespoons desiccated coconut.
Raspberries (fresh or frozen) and 2 tablespoons white choc bits.
Diced apple (skin on) and add 1 teaspoon cinnamon to dry mix.
Blueberries (fresh or frozen).
Diced peaches or nectarines that aren’t going to ripen.
Tips
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- If you don’t have patty pans and don’t want to wash the tray, tear six strips of baking paper (about 12cm wide), cut each strip in half and press into pan then spoon in mixture.
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- If you want a quick dessert, heat in the microwave and top with a drizzle of honey and ice cream or cream.
Read also: Breakfast Hash for One