Muffin Recipe Archives

Muffin Recipe

Papaya And Coconut Muffins Recipe

Serves 12

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients

2 cups wholemeal self-raising flour

½ cup shredded coconut, plus extra to top muffins

1 cup papaya, peeled, deseeded and mashed

¼ cup papaya, peeled, deseeded and finely diced (for decoration)

1 large egg, whisked

2 tbsp butter

½ cup honey

Method

Pre-heat oven to 180oC.
Over a low heat, heat butter on stove until melted. Allow to cool.
Combine flour and coconut in a large bowl and mix.
In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.
Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.
Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Cool for 10 minutes before removing from the muffin tin.
Top with extra shredded coconut and finely diced papaya.

Stacey Vanoska

Muffin Recipe

White Chocolate and Macadamia Nut Muffins

Every now and then you’re allowed to indulge, right? These delicious muffins will have you winning friends at work or on the playground. White chocolate and macadamia nuts are two ingredients that are meant to be together. Macadamia nuts are subtle in flavor and have a rare rich and creamy texture. They pair perfectly with white chocolate, which will take care of that sweet tooth of yours. The best thing about muffins or cupcakes is portion control – they are small and individually-packaged, allowing you to treat yourself to just one at a time.

Ingredients

1 stick butter

¾ cup raw sugar

2 eggs

½ tablespoon vanilla extract

1 cup half-and-half (sometimes called half cream)

1 ½ cups all-purpose flour

½ cup cake flour

1 tablespoon baking powder

¼ teaspoon salt

⅔ cup macadamia nuts

1 cup white chocolate chips

Method

Preheat oven to 350°F and line muffin tins with paper liners
In a medium-large bowl, combine the flours and salt. Set aside.
Cream the butter using an electric mixer. Once light and fluffy, gradually add sugar to the mix while continuing to churn. Crack eggs into mixer and keep slowly blending, scraping down the sides of the bowl as required.
With mixer on low speed, add half-and-half and vanilla extract. Once added, increase speed to combine well.
Add flour mixture and beat just until flour is incorporated.
Using a spatula, fold in white chocolate and macadamia nuts.
Evenly pour batter into muffin cups and bake for approximately 25 minutes or until golden.

Image via spicysouthernkitchen.com

Rebecca Mitchell

Muffin Recipe

The Best Savoury Muffins Ever

These savoury muffins are so easy to make, perfect for a weekend lunch if you have visitors coming over or simply a tasty snack to munch on. You can enjoy them warm or cold – my favourite is warm with a little bit of butter that melts just a tad… yum!

Ingredients

1 ½ cups self-raising flour

2 cups tasty cheese, grated

100g mortadella cheese, chopped

1 zuccinni, grated

¼ cup thinly sliced shallots

2 rashers shortcut bacon, diced

¾ cup milk

1 egg

¼ cup fruit chutney

Smoked paprika

Method

Preheat oven to 200 degrees Celsius and grease well a six-cup Texan muffin pan.
Sift flour into a large bowl then add cheese, mortadella, zucchini, shallots and bacon.
In a jug whisk milk, egg, and chutney until combined.
Make a well in the middle of the dry ingredients then pour in milk mixture.
Gently mix until combined then spoon mixture into muffin pan.
Sprinkle uncooked mixture with a small amount of smoked paprika.
Bake for 15-20 minutes or until a skewer inserted comes out clean.
Turn out onto wire rack to cool.

Image via taste.com.au

Karyn Miller

Muffin Recipe

Date And Banana Muffin Recipe

Before I became a mum, I had a vision of my kids eating healthy and having very little processed sugar. The hard part about turning this vision into reality was that I loved sweet treats myself and I wasn’t prepared to give them up. That’s why I started experimenting with sugar-free baking, trying to find a good alternative to processed sugar both for my kids and myself. Most of the recipes I invented didn’t work out – there’s something about sugar that contributes not just to the taste, but also to the texture and without it my cakes, muffins and cookies were coming out too flat, too funny looking or even liquid! Very few of my attempts were successful and here’s one of them.

Makes 12 regular or 24 mini muffins

Ingredients

2 cups of self-raising flour

2 large or 3 medium ripe bananas

200g date, chopped

3 eggs, lightly beaten

200ml milk

3 tbsp vegetable oil

3 eggs

Method

Preheat the oven to 200 degress Celcius. Grease the muffin tray or line up with muffin cups.
Sift the flour into a mixing bowl.
Combine the dates, bananas, milk, vegetable oil and eggs in a blender or food processor.
Stir the liquid mixture into the flour.
Spoon the batter into the muffin tray and bake for 20-25 minutes or until golden brown.
Remove the muffins from the tray immediately and allow to cool on a wire cooling rack.

My vision of sugar-free children crumbled as soon as my kids started getting invited to birthday parties. They couldn’t resist the temptation of lollies, cakes and ice creams. We still try to eat as healthy as we can at home and we still make these muffins (they are a perfect lunch box treat). I hope you enjoy them, too.

Image by webvilla via pixabay.com

By Tatiana Apostolova

Anonymous

Muffin Recipe

The Ultimate Chocolate Muffin Dessert

Despite what you might think, dark chocolate does have some health benefits, except when combined with sugar, eggs and white flour we can’t exactly say that it’s ‘healthy’. So I’m not going to lie, this recipe is definitely NOT healthy but it’s a fabulous treat if you have friends coming over for dinner or you simply need to indulge in some chocolate. They take less than thirty minutes to make and I can guarantee they won’t disappoint!

Ingredients

300g of good quality dark chocolate, roughly chopped

125g butter, roughly chopped

1¾ cups self-raising flour

¼ teaspoon baking powder

¼ cup cocoa powder

¼ cup brown sugar, firmly packed

¾ cup milk

2 eggs

3 80g Mars bars, thinly sliced

Method

Preheat oven to 180 degrees Celsius.
Grease a six hole jumbo muffin pan.
Place half of the chocolate into a bowl with the butter and place over a gently simmering saucepan of water without letting the bowl touch the water.
Stir occasionally until melted then set aside to cool.
Sift flour, baking powder and cocoa into a large bowl then add sugar.
In a separate bowl whisk milk and eggs together.
Combine milk and egg mixture with dry ingredients and then add the melted chocolate.
Stir together then divide the mixture between the six muffin pans.
Bake for twenty minutes or until cooked through.
Remove from muffin pans and set aside to cool.
Melt remaining chocolate in a bowl over a gently simmering saucepan of water.
Cool slightly then drizzle some chocolate over the Mars bar slices before piling them on top of the muffins.
Drizzle muffins with the last of the chocolate and serve with a dollop of whipped cream.
ENJOY!

Image via taste.com.au

Karyn Miller

Muffin Recipe

Easy Strawberry, Banana, and Pecan Muffins

Made from fresh fruits and nuts, these delicious muffins are sure to keep those sugar cravings in control when the afternoon hits. Save yourself (and the family) a few calories by skipping out on the extra sugar, and try out this easy recipe which is perfect if you’re a beginner in the kitchen.

Ingredients

2 cups all purpose flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of salt

2 large eggs

1/3 cup vegetable oil

1/3 cup milk (any kind will do)

1 banana, diced

225g strawberries, diced

1/4 cup pecans, chopped)

Instructions

Preheat the oven to 180ºC and spray a muffin tray with canola oil.
Combine the flour, brown sugar, baking powder, cinnamon and salt into a medium bowl then mix well.
In another bowl, beat the eggs, vegetable oil and milk until the mixture is smooth.
Combine both mixtures together, then add 2/3 of the strawberries, bananas and pecans. Fill the muffin cups almost to the top, the sprinkle the remaining fruits and nuts over the mixture.
Bake for 20-25 minutes, and allow to cool before serving.

Image and Recipe via Celeste’s Cooking Creations

Felicia Sapountzis

Muffin Recipe

Blueberry Muffins Recipe

Brew a pot of coffee and bake a batch of these fluffy blueberry muffins, made with almond milk – and watch them disappear!

Servings: 12

Ingredients
½ cup butter
1 cup sugar
2 eggs
½ teaspoon vanilla essence
1 ½ cups Unsweetened Almond Breeze Original
1 ¾ cups self-raising flour
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 ½ cups blueberries

Directions
1. Combine softened butter and sugar, eggs and vanilla. Mix well and slowly stir in milk. Sift flour and add slowly, stirring and whisking to avoid lumps. Gently fold in blueberries.

2. Spoon into a greased muffin tray or muffin cups. Sprinkle with sugar and bake for 25-30 minutes.

What are your favourite muffin flavours?

Julia Blanter

Muffin Recipe

Nutty Banana and Fruit Muffins Recipe

These delicious nutty banana muffins make a great breakfast or snack.

Makes 12

Preparation time: 10 minutes. Cooking time: 20 minutes

Ingredients
1 cup roughly mashed banana
¾ cup brown sugar
¾ cup milk
½ cup Blessed &Lucky Nut Spread with Cinnamon
2 eggs, lightly beaten
1½ cups SR flour
2 teaspoon mixed spice
½ cup raisins
½ cup Blessed &Lucky Nut Spread with Cinnamon, extra
½ cup toasted flaked almonds

Method
1. Combine thebanana, sugar, milk, nut spread and eggs in a large bowl. Add sifted flour and spice to the wet mixture along with raisins. Mix until just combined.

2. Spoon mixture into 12 patty paper lined 1/3 cup muffin pans. Bake in a hot oven 200°C for 15 – 20 minutes. Allow to cool.

3. Spread muffins with a teaspoon of extra nut spread and sprinkle with toasted almonds. Serve immediately.

What are your favourite muffins?

Julia Blanter

Eating Healthy

Wholemeal Vegetable and Pumpkin Seed Muffins Recipe

Most muffins are packed with fat, but this delicious savoury muffin recipe is low in fat and makes a great morning or afternoon snack. It’s also makes a great school lunch box snack idea for the kids.

Preparation Time: 15 mins. Cooking Time: 25 mins

Makes: 6 large muffins

Ingredients
1⁄2 cup pumpkin, roughly chopped in 1cm dices
1⁄2 cup zucchini, roughly chopped in 1cm dices
1⁄2 cup spring onions, sliced
1 large handful baby spinach leaves
1 cup skim milk
2 eggs
A pinch pepper to taste
2 cup wholemeal flour 1 tsp baking powder
2 tbsp pumpkin seeds

Method

1. Preheat oven to 180C. Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.

2. Lightly beat eggs and milk, pour over the vegetables and season.

3. Sift flour and baking powder over the top and stir until just combined.

4. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.

5. Top with low fat cream cheese and serve.

Cooking tips: Also try adding crumble low fat fetta and chopped sundried tomatoes into the mix.

What are your favourite muffin flavours?

Julia Blanter

Cupcake Recipes

Pear, Raspberry And Choc Chip Muffins

The perfect morning or afternoon tea treat, bake a batch of these delicious pear, raspberry and choc chip muffins over the weekend and enjoy with a cuppa!

Makes 6 large muffins

Ingredients

1 1/3 cups plain flour

1 teaspoon baking powder

1/2 cup caster sugar

100g milk, white or dark chocolate chips

125g unsalted butter, melted

1 cup buttermilk

2 eggs, lightly beaten

1 small pear, peeled, cored and chopped

150g frozen raspberries

icing sugar, for dusting

Method

1. Sift dry ingredients into a large bowl and stir in choc chips.

2. Whisk together butter, buttermilk and eggs and using a large
metal spoon fold into dry ingredients until nearly combined and
lumps of flour are still visible. Gently fold in pear and
raspberries until just combined.

3. Spoon mixture into 6 paper case lined 3/4 cup capacity Texas
muffin pans. Bake at 180°C for 40-45 minutes or until golden
and cooked through. Cool for 5 minutes in pan before removing
and cooling on a wire rack.

4. Dust icing sugar over muffins before serving.

What’s your favourite muffin recipe?

Julia

Chocolate Recipes

Pear And Belgian Chocolate Muffins

These luscious pear and Belgian chocolate muffins are just the thing to wake up to – served with lashings of butter and freshly-brewed coffee!

Ingredients

2 Packham’s Triumph pears, peeled and grated

375 g self-raising flour

250 g caster sugar

500 mls milk

250 g butter, melted and cooled slightly

5 free-range and organic eggs

150g Belgium milk chocolate (chips or shaved)

Butter to serve (optional)

Method

1. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases.

2. Sift flour and sugar into a large bowl.

3. In a glass jug, whisk together milk and eggs. Make a well in the centre of the dry ingredients and add the milk mixture, stirring until the mixture is combined.

4. Add the melted butter, mixing well.

5. Gently fold in the grated pears and chocolate chips or shavings. Spoon the mixture into the muffin trays, filling about three-quarters full.

6. Bake for 35 minutes or until the muffins are golden and firm to the touch. Test with a skewer and if it comes out clean, your muffins are done.

7. Serve warm with lashings of butter and your favourite coffee.

What’s your favourite muffin recipe?

Julia

Muffin Recipe

Chocolate, Date And Dukkah-Crusted Muffins

Give chocolate muffins a delicious twist by crowning them with luscious chopped dates, crunchy macadamias and exotic dukkah – yum!

Ingredients – makes 12

2 1/4 cups self raising flour, sifted

1/2 cup cocoa powder, sifted

1 cup caster sugar

3/4 cup dark chocolate chips

1/2 cup canola oil

2/3 cup milk

1 tsp vanilla extract

2 free-range eggs

10 dried dates, pitted and chopped

10 whole macadamia nuts, chopped (optional)

40g Table of Plenty Macadamia Dukkah

Method

1. Preheat oven to 180°C. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

2. Combine self raising flour, cocoa, sugar and dark chocolate chips in a large bowl. Make a well in the centre. In a separate bowl, whisk the canola oil, milk, vanilla and free range eggs.

3. Pour wet ingredients into the dry ingredients well and fold together using a wooden spoon. Stir until just combined; don’t over-mix, otherwise the muffins will be hard.
Spoon mixture into paper cases and top with chopped dates and 1 tsp of Table of Plenty Macadamia Dukkah. Additional chopped macadamia nuts can also be added.

4. Place in preheated oven and bake for 25 minutes or until firm to touch. Test with bamboo skewer inserted into the centre; if it comes out clean, they are ready. Allow to rest in muffin pan for 5 minutes. Transfer to a wire rack to cool.

What’s your favourite muffin recipe?

Julia

Muffin Recipe

Raspberry And Hazelnut Muffins

Juicy raspberries, crunchy hazelnuts – these muffins don’t just taste fantastic, but they’re packed with antioxidants and healthy oils. Bake a batch of this one bowl wonder for weekend brunch or serve with afternoon tea.

Ingredients – makes 15

2½ cups self raising flour, sifted

¾ cup caster sugar

½ teaspoon ground cinnamon

1 cup skim milk

2 medium eggs, lightly whisked

1/3 cup canola oil

1 cup fresh or frozen raspberries

100g raw hazelnuts, roughly chopped

Method

1. Preheat oven to 180ºC. Place the flour, sugar and cinnamon in a
large bowl, making a well in the centre. Combine the milk, eggs, oil,
raspberries and hazelnuts and add to the flour mixture, stirring until
just combined.

2. Spoon the mixture into ½ cup capacity non-stick muffin tin, filling
¾ full. Bake for 15–20 minutes or until cooked through and golden.

What’s your favourite muffin recipe?

Julia