8th Nov 2018
FONT SIZE: A+ A-
Easy 15-Minute Muffins
Easy 15-Minute Muffins

If you are a morning muffin fan and have never made them at home, then get baking. You can have them in the oven in a couple of minutes and they take 15 minutes to bake.

You do not even need scales for this one – simply use the yoghurt pot to measure the rest of the ingredients. If you only have a large pot of yoghurt, then weigh 125g into a ramekin and then measure the rest at the same level in that – this is about volume, not weight. Select the flavour you want from the list of variations below.

Makes: 8–10

Ingredients

  • 125g individual pot plain yoghurt, (keep the pot to measure the remaining ingredients)
  • 2 yoghurt pots sunflower or vegetable oil
  • 2 yoghurt pots caster sugar
  • 3 yoghurt pots self-raising flour
  • 4 eggs

 

Method
Preheat the oven to 180°C. Line a large muffin tin with eight muffin papers. Use the variations below to make eight to 10 muffins.

Scoop the yoghurt into a mixing bowl, then measure in the oil, sugar and flour.

Add the eggs and mix to a smooth batter.

Spoon the mixture in the muffin cases, three-quarters full, and bake for 15 minutes or until cracked and browned on the top. Serve warm or cool on a wire rack.

 

Variations

Apple and cinnamon: Grate one apple into the basic mixture and add 3g cinnamon to the mix. Slice a second apple, laying the slices on the top of the muffin mixture in the cases before baking.

Sour cherry and white chocolate: Add 100g chopped white chocolate and 50g dried sour cherries to the basic mixture.

Double chocolate chip: Substitute 20g flour with the same amount of cocoa powder in the basic mixture and throw in 50g each of chopped white and milk chocolate.

Lemon drizzle: Add the grated zest of one lemon to the mixture, bake as before and, while hot, spoon over 200g icing sugar mixed with the juice of the lemon.

Carrot and walnut: Finely grate one carrot and add to the basic mixture with a pinch of ground cinnamon, a pinch of ground ginger and 50g chopped walnuts. When cool, top with the cream cheese frosting.

Recipe taken from Lucy’s Bakes by Lucy Cufflin
Lucy’s Bakes
is Lucy Cufflin’s baking bible, full of secrets on how to make delicious cakes and bakes, whatever your baking know-how. With over 200 foolproof recipes, you’ll be spoilt for choice – learn how to master sourdough, make honeycomb and wow your guests with a rose and poppy seed cake. Featuring preparation and cooking times, testers notes from home cooks, step-by-step guides as well as inventive flavour variations, this really is the most straightforward baking book you will ever own. So what are you waiting for? Roll up your sleeves, don your apron and get ready to start baking.

You can purchase Lucy’s Bakes at cooked.com.

Published by Hardie Grant Books.

RELATED ARTICLES





    COMMENTS

    To make a comment, please register or login
    feefifofum
    8th Nov 2018
    12:04pm
    There’s a WHOLE lot of highly processed oil in that recipe!!!
    Rose
    8th Nov 2018
    4:21pm
    Sooo much sugar!
    Kee
    8th Nov 2018
    10:45pm
    That recipe doesn't make sense!


    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles