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Sunday, 9 October 2011

Mmmmm... muffins!

How good are muffins?!  Ok, well they're not great if you're watching your weight or listening to a personal trainer, but everything in moderation right??  That's why this recipe only makes 6 full size muffins, so you won't feel 'as bad' :) Of course you could use this same recipe to make 12 mini muffins or double it and make 12 FULL size muffins.

Oh and you could freeze any leftovers... IF there are leftovers!
mmmm, white choc and raspberry... they didn't make it to the freezer!
Basic muffins
1 c self raising flour

1/4 c caster sugar
1/2 c milk
20g butter, melted
1 egg
For flavor ideas... see note below.
How to… 

- Preheat oven to 180 degrees celcius.

- Grease a 6 cup capacity muffin tray (or 12 cup if you're doubling the recipe)
Quick rule: always place your dry ingredients into a bowl and then gently mix in your combined wet ingredients
- Place the flour and sugar in a bowl.
- Mix the milk, butter and egg in a seperate bowl.
- Add the wet mix and your choice of flavor to your dry ingredients and mix until just combined. (Over mixing will give you tough, chewy muffins)
- Spoon the muffin mixture into your prepared muffin tin and bake for 15-20 minutes or until a skewer inserted into the center of a muffin comes out clean.
- Let muffins cool in pan for 5 minutes, before transferring to a wire rack to cool... mind you, I think these muffins are best enjoyed warm!

Popular Flavors

Here's a few suggestions, but use your imagination and come up with your own favorite!
Choc Chip - add 150g of your favorite chocolate chips
White Choc and Raspberry - add 100g of chopped white chocolate and 1 c of frozen raspberries (don't thaw the berries)
Apple and Cinnamon - peel and roughly chop 2 apples and add 1/2 tsp of cinnamon
Banana and Walnut - peel and mash an overripe banana and add 1/2 c of walnuts.

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