APPLE & CINNAMON MUFFINS

This delicious free Apple & Cinnamon Muffin Recipe is great when you need to whip up something quickly… The bran flakes make these muffins high in fibre… Lovely to serve with tea!

Ingredients


Muffins:
1 ½ cups bran flakes
1 ½ cups self-raising flour
1 cup brown sugar
1 cup apple, grated
375ml milk
125ml avocado oil
2 extra large eggs
1 Tblsp vanilla essence
1 tsp cinnamon


Topping:
125ml brown sugar

Method

• Preheat the oven to 190°C.
• Line 2 muffin pans with paper cases.
• Mix all the muffin ingredients together, be careful not to over mix.
• Spoon the muffin mixture into the paper cases in the muffin tins.
• Sprinkle a little sugar over the muffins and bake for 20-30 minutes or the muffins have risen and cooked through.

Makes 24

THREE CHEESE SCONES

This free Three-Cheese Scone Recipe is quick and easy to make and don’t forget the best part Ohh sooo cheesy with a hint of cayenne pepper! Lovely to serve with a nice cup of tea or coffee. Feel free to add some bacon and sweet corn for an even tastier scone.

Ingredients


1 cup cake flour, unsifted
10ml baking powder, sifted
3 tblsp butter, softened at room tempreature
50g mature cheddar cheese, grated
30g Parmesan cheese, grated
30g gruyere cheese, grated
125ml milk
2 eggs, slightly beaten the milk
5ml cayenne pepper, or a little more if you like it spicy
5ml salt
15ml chives, finely chopped


Method

• Preheat the oven to 180°C. Make sure the oven rack is high up in the oven.
• Place softened butter in a large mixing bowl, add the flour and mix together with your finger tips until mixture resembles bread crumbs.
• In a mixing bowl add eggs and milk and beat slightly.
• Place all three cheeses, baking powder, cayenne pepper, chopped chives and salt into flour mixture and stir to combine.
• Add milk and egg mixture and stir in well.
• Grease a muffin pan and drop spoonfuls of cheese dough into each muffin cup.
• Bake at 180°C for about 20 minutes or until golden and cooked through.

Makes 12

GIANT CHOCOLATE SMARTIE MUFFINS

This free Giant Chocolate Smartie Muffin Recipe is deliciously chocolaty and colourful great for kids parties!

Ingredients

Muffins:

50ml cocoa powder

50ml milo

50ml boiling water

500ml cake flour

15ml baking powder

150ml brown sugar

50g Albany chocolate, chopped

50g milky bar, chopped

1 egg

300ml ideal low fat evaporated milk

125ml butter

White Chocolate Icing:

125g icing sugar

500ml icing sugar

100ml melted milky bar

Dash of vanilla essence

1 box of Smarties to decorate

Method

Muffins:

• Preheat the oven to 180°C.
• Line 12 large muffin tin hollows with large paper cups.
• Blend the cocoa powder and Milo with the boiling water to make a paste. Leave to cool.
• Sift the flour and baking powder together and add the sugar and chocolate and mix well.
• Whisk together the egg, evaporated milk, cocoa paste and melted butter and add this mixture to the dry ingredients. Mix gently taking care not to over mix.
• Spoon the batter into the paper cups, filling them three quarters of the way.
• Bake the muffins for about 20 minutes or until done and a skewer inserted into the centre comes out clean.
• Leave to cool and decorate with the white chocolate icing and Smarties.

Icing:

• Beat the butter with the icing sugar.
• Add the melted milky bar and vanilla essence. Beat well.

Makes 12 large muffins

CARROT & PECAN NUT MUFFINS

This free Carrot & Pecan Nut Recipe is divine! Made with rice flour which makes these muffins gluten free.

Ingredients

2 eggs

250ml sugar

150ml oil

250ml plain yoghurt

250ml grated carrots

250ml pecan nuts, roughly chopped

600ml rice flour, sifted

Method

• Preheat the oven to 180°C and grease a muffin pan.
• Beat all ingredients together (except rice flour) until well mixed, be careful not to over mix.
• Spoon the mixture into the muffin pan until ¾ full.
• Bake for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
• Allow to cool for a few minutes in the muffin tin before removing and allow to cool completely on a wire rack.

Makes 6 large muffins

STRAWBERRY MUFFINS

This free Strawberry Muffin recipe is made with real strawberries which  make these muffins extra delicious! Great to serve as a tea time treat or a tempting anytime anytime snack. Very quick & easy to make especially when you have limited time.

Ingredients

250g cake flour

150g sugar

5ml baking powder

2,5ml salt

2 large eggs

175ml milk

150ml sunflower oil

125g strawberries, topped and roughly chopped

Method

• Grease a muffin pan.
• Sift all the dry ingredients together in a large mixing bowl.
• Make a well in the centre of the dry ingredients.
• Whisk the eggs, milk and oil together, pour into the well and stir with a whisk until just mixed, (it may be a little lumpy but do not beat it will make the bread heavy).
• Stir in the strawberries.
• Spoon the mixture into the muffin pan 2/3 full.
• Bake in a preheated oven at 200°C for about 20 minutes or until cooked.
• Cool slightly before turning out onto a wire rack.

Makes 12 muffins

CORN MUFFINS

Ingredients

150g flour

7ml baking powder

2ml bicarbonate of soda

2ml salt

60g butter, melted

30ml parmesan cheese

35ml sugar

150g maize meal

1 egg lightly beaten

165ml maas or buttermilk

½ cup sweet corn kernels

30ml chopped parsley or rosemary

Method

• Mix flour, baking powder, bicarbonate of soda, salt, sugar and maize.
• Mix egg and buttermilk together well and add to the dry ingredients.
• Stir in the sweet corn, butter and parsley.
• Drop spoonfuls into greased muffin pans.
• Sprinkle with parmesan cheese.
• Bake for 12 minutes at 200°C.

CHEESE & BACON MUFFINS

Ingredients

375ml self raising flour

250ml grated cheddar cheese

375ml evaporated milk

Dash of cayenne pepper

125ml grated cheese extra

2 rashers of bacon, crisply fried and chopped.

Method

• Combine all ingredients (except extra cheese) together.
• Spoon into greased muffin pans and sprinkle with extra cheese.
• Bake at 180°C for about 15 minutes.
• Cool on a wire rack.

30 DAY BRAN & FRUIT MUFFINS

Ingredients

125ml oil

1 ½ cups brown sugar

1 cup nutty wheat

1 ½ cups cake flour

2 cups bran

250g chopped dates

2 eggs

1 cup milk

1 tsp salt

1 tsp vanilla essence

2 tsp bicarbonate of soda

250g raisins or mixed fruit

Method

• Mix dry ingredients together.
• Mix eggs, oil, milk, vanilla essence and add to dry ingredients.
• Add fruit and mix well.
• Place in an airtight container and refrigerate.
• Bake at 180°C for about 15 – 20 minutes.
• This mixture can be kept in the fridge for 30 days.

Muffins can also be cooked in the microwave on medium high for 3-4 minutes, 6 muffins at a time.

CARROT MUFFINS

Ingredients

Muffin:
160ml brown sugar
125ml oil
5ml vanilla essence
3 extra-large eggs
375ml cake flour
15ml baking powder
pinch of salt
2ml ground cinnamon
500ml finely grated carrots
250ml finely grated apple
125ml seedless raisins
250ml chopped nuts
finely grated rind of half a lemon
15ml lemon juice

Icing:
200g cream cheese
45ml icing sugar
5ml vanilla essence
5ml finely grated lemon zest

Method

• Preheat the oven to 180°C.
• Place paper cupcake cases in the muffin hollows.
• Cream sugar and oil together.
• Beat in the vanilla essence and eggs.
• Sift over the cake flour, baking powder, salt and spices and fold in.
• Add the rest of the ingredients and mix.
• Fill the paper cups 3 quarters of the way with batter.
• Bake for 30-40 minutes or until a testing skewer inserted into the center comes out clean.
• Allow to cool completely before icing on a wire rack.

Icing

• Cream the cream cheese and icing sugar together.
• Mix in vanilla essence and lemon zest.
• Ice the muffins and decorate with chopped nuts.

Makes 12 muffins.

BRAN MUFFINS

Ingredients

1 cup flour

1 tsp bicarbonate of soda

1 t sp salt

2 cups bran

1 cup milk

½ cup golden syrup

1 egg

Method

• Sift the flour, bicarb and salt together and then add the bran.
• Beat the egg well and combine with milk and syrup, add to dry ingredients.
• Mix quickly, but not excessively.
• Bake in greased muffin pans at 190 ºC for 15 - 20 minutes or in microwave for 4-5 mins.

Variation: Add a grated apple and half a cup of seedless raisins to your mixture for fruity muffins.

CHEESE MUFFINS

Ingredients

1 egg

190ml milk

250ml cake flour

10ml baking powder

375ml cheddar cheese, grated

2ml dry mustard powder

1ml cayenne pepper (optional)

Method

• Beat egg and add the milk
• Sift all dry ingredients, add egg mixture and mix well to make a thick batter
• Grease a muffin pan
• Spoon mixture into muffin pan until ¾ full
• Bake at 220°C for 10 minutes

(Makes 12)

CHEESE & SPINACH MUFFINS

Ingredients

6 cups cake flour

3 tblsp baking powder

1 tblsp salt

2 tsp dried mixed herbs

2-3 cups grated Cheddar cheese

2 bunches (600g) spinach, washed, finely chopped, boiled and water drained

1 cup oil

1 cup milk

1 cup water
6 eggs, beaten

Method

• Preheat the oven to 180°C
• Grease muffin pan hollows
• Sift the dry ingredients together into a large bowl
• Add the cheese and spinach and mix
• Add the rest of the ingredients and mix
• Fill the hollows in the muffin pans three quarters of the way with batter
• Bake for about 25 minutes or until a skewer inserted in the centre of the muffin comes out clean
• Add a little more water (about 100 ml) to the remaining batter if it has to stand while you’re waiting for the muffins to bake. The batter stiffens when it stands for some time.

(Makes about 24 muffins)