Wednesday, February 19, 2014

So Many Muffins

I have a habit of making muffins. Lots and lots of muffins. All kinds of muffins: sweet ones, savory ones, ones that are a little confused. Muffins that turn out fantastically well, others that...don't.

I have a basic muffin recipe that I add whatever flavours I want to. I make fruity muffins for breakfast or for snacks, savory vegetable and cheese muffins for lunch. It's a good way to use up leftovers, or when you don't have anything in the house. Sometimes I make chocolate muffins.

The boys think I'm feeding them cake, so they eat it.

You can be so creative with this recipe: it's pretty foolproof. The base recipe just requires basic pantry staples.

Banana muffins
2 cups self-raising flour
1 egg
1/4 cup oil: vegetable or canola is best
1 cup milk
1/2 cup sugar if making sweet muffins

Mix and bake in a cupcake tin at 180C for 20 minutes.

Our favourite sweet flavours:
Maple (just a big dollop of maple syrup).
Sultana (about 1/2 cup sultanas mixed in).
Chocolate chip: exactly what it sounds like.
Apple and cinnamon: Peel and chop up 2 or 3 apples into small chunks and add with about 1/2 a teaspoon of cinnamon. You can also use brown sugar instead of white.
Mixed berry: Just defrost about 1/2 cup of frozen berries and swirl into the mix.

Our favourite savory flavours:
Cheese and ham: about 1/2 cup of grated cheese and chopped up slices of ham.
Grated vegetable: Grate up raw veggies such as carrot, zucchini, capsicum, whatever, and mix in.
Cheese and mushroom.
Cheese and sundried tomatoes.
Bacon and anything.


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