
Magic Muffins
Why is this recipe magic? The variations are only limited 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.
Total Time 40 minutes mins
Course Dessert
Servings 12 large muffins
Ingredients
- 1 ½ cups SR flour
- 2 tbsp sugar
- 1 cup milk
- 60 grams (1/4 cup) butter melted
- 2 eggs
- 1 tsp vanilla
- 1 cup fruit (see below)
- ½ cup sugar
- ¼ cup SR flour
Instructions
Muffins
- Preheat oven to 200C
- Get out one large mixing bowl and two smaller bowls
- Combine 1 ½ cups SR flour and 2 tablespoons sugar in large bowl.
- Whisk together milk, eggs and vanilla in second bowl.
- Mix fruit, ½ cup sugar and ¼ cup flour in the third bowl
- Pour the milk mix (bowl 2) and melted butter onto the dry ingredients, stir until combined (remember don’t overmix)
- Then add the fruit mix and stir again until just combined.
- Spoon into a lined muffin tray and bake at 200C for 20 minutes (paper ‘patty/muffin’ pans don’t work well for muffins, they stick.
- Line with baking paper or grease and lightly flour)
Fruit
- One cup of any of the following fruits – or choose your own: Apple (diced, skin on) and add 1 teaspoon cinnamon to dry mixBlueberries (fresh or frozen)Mango (fresh or frozen) and 2 tablespoons desiccated coconutPeaches or nectarines that aren’t going to ripenRaspberries (fresh or frozen) and 2 tablespoons white choc bits
TIPS
Lining your muffin tray: tear 6 strips of baking paper (about 12cm wide), cut each strip in half and press into pan then spoon mixture on top.
If you want a quick dessert, heat in the microwave and top with a drizzle of honey and some ice cream or cream.
GFO: 1 ½ cups of GF plain flour & 2 tspns GF baking power in bowl 1. 1/4 almond meal in bowl 3
Keyword Baking, Dessert, Gluten Free Option, Simple