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Apple and Toasted Muesli Muffins
2 1/2 cups plain flour**
2/3 cup raw sugar
1 cup toasted muesli
1 egg
1/4 cup vegetable oil
1 1/4 cups milk
1 granny smith apple, unpeeled an coarsely grated
1/2 cup raisins (or sultanas)
Preheat the oven to 180C. Line a 12-hole muffin pan with paper cases.
Sift flour into a large bowl. Add sugar and muesli, then stir to combine.
In a separate bowl, whisk together egg, oil and milk.
Add to the dry ingredients with apple and raisins.
Stir with a wooden spoon until just combined (don't overmix).
Divide among prepared muffin pans.
Bake for 20-25 minutes until muffins are firm and golden, and a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.
(Keeps 2-3 days in airtight container or freeze.) From Delicious magazine.
**I am confused that the recipe calls for plain flour without a raising agent instead of self raising flour. I haven't made this recipe yet, but when I do, I will be using self raising flour, not plain.
If you are using a tin of apple, I would not add all of the milk until the apple was mixed through, just in case it was too thin (if there's much juice in the tinned apple), or drain off a bit of the juice.
Honey Oat Muffins
2 1/2 cups sr flour
1 1/4 cups milk
1 egg, lightly beaten
2/3 cup rolled oats
1/3 cup sultanas
1/2 cup honey
90g butter, melted
1. Preheat oven to 180?C. Lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan.
2. Make basic muffin mix Sift flour into a large bowl. Add 1/2 cup oats and sultanas to the flour and stir to combine. Make a well in the centre. Combine milk, egg, honey and butter in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
3. Spoon mixture into muffin holes until three-quarters full. Sprinkle with extra oats. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
From Super Food Ideas August 2007
Pumpkin, Ginger and Nutmeg Muffins
300g pumpkin flesh, cut into cubes
1 1/4 cups sr flour
1/3 cup brown sugar
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs, lightly beaten
1/2 cup sour cream
45g butter, melted
Boil or steam the pumpkin until very soft. Drain well then mash with a fork and allow to cool. You'll need about 3/4 cup for this recipe.
Preheat oven to 180 C (160ff). Grease a 12 hole regular muffin tray
In a large bowl, combine the flour, sugar and spices.
In a medium bowl, combine the eggs, sour cream, melted butter and pumpkin.
Pour the wet ingredients into the dry and mix gently until combined.
Spoon into the muffin holes, filling them to three quarters full.
Bake in preheated oven for 20 mins or until a skewer inserted in the middle comes out clean.
From Frost Bite by Susan Austin.
An ideal contender for sweet potato I think!
Savoury Muffins
3/4 cup sr flour
40g ham, chopped
1/2 cup cheddar cheese, grated
2 tblsp corn kernels (fresh or frozen)
2 tblsp red capsicum, diced
1 tblsp fresh basil, chopped
1 egg
50g butter, melted and cooled slightly
1/2 cup milk
Preheat oven to 180 C (160ff). Grease 12 hole regular muffin tray.
Combine the first six ingredients in a large bowl and mix well.
Whisk together the egg, melted butter and milk in a medium bowl.
Pour the wet ingredients into the dry and mix gently to combine.
Spoon the mixture into the muffin holes, filling them about three quarters full.
Bake in preheated oven 25-30 mins or until a skewer inserted in the middle comes out clean.
Omit the ham if you want a vegetarian version, and feel free to add or change the ingredients. Why not try salami, chopped semi dried tomatoes, chopped mushrooms, grated zucchini, cooked onion or leek, etc. These muffins tend to stick to the muffin tray (even if its non stick and brushed with melted butter) so you may like to use muffin papers.
Buttermilk and Sultana Muffins
2 cups flour (or 1 plain, 1 wholemeal) (I use SR flour and omit baking powder)
1/3 cup caster sugar (I use 1/2 cup)
1 tblsp baking powder
1 1/2 tsp cinnamon
1/2 cup sultanas (I use 1 cup)
(I also add 1/2 cup wheatgerm or quick oats)
1 egg, lightly beaten
1 1/2 cups buttermilk (add 1 1/2 tsp lemon juice to milk)
1/4 cup grapeseed or other vegetable oil
Preheat oven to 170C (ff). Lightly grease a 12 hole 1/3 cup muffin pan, or line with paper cases.
Place flour in bowl, add sugar, baking powder and cinnamon. Add sultanas (ensure all sultanas are separated from each other), mix together and make a well in the centre.
Add egg, milk and oil. Fold into dry ingredients until just combined.
Spoon into prepared pan. Dust with extra combined cinnamon and sugar. Bake 15-20 minutes until golden and cooked when tested with a skewer.
***This can also be made into a cake, pour mixture into a greased and lined 24cm round tin, bake for about 30 mins, check with skewer.
How's them apples?
ETA:
Muesli Muffins
1 1/2 cups natural muesli
1 cup wholemeal sr flour (or 1 cup wholemeal plain flour plus 1 tsp bicarb)
1/2 cup sugar
1 cup firmly packed grated carrot
1 large grated green apple
1/2 cup sultanas
1/2 cup pecan nuts, chopped
2 eggs, lightly beaten
1/3 cup oil
1 cup milk
Preheat moderate oven (190c or 170ff). Lightly grease 12 hole regular muffin tray.
Combine muesli, sifted flour, sugar, carrot, apple, sultanas, and pecans in large bowl.
Combine eggs, oil, and milk. Add to dry mixture and mix gently until just combined.
Spoon mixture into tray, bake for 25 to 30 mins until skewer inserted in the middle comes out clean.
Great for lunch boxes, muffins can be frozen and just added to the lunchbox.
From the Internet somewhere, sorry, I don't know exactly where.
I have made these as mini muffins, good, but too much bother for me to make tiny ones. I made them with white flour and some unprocessed wheat bran, and no pecans, and they were pretty good. A great breakfast on the run.
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