Many moons ago, in another life, I used to eat a chocolate chip muffin every day for breakfast. I commuted from one side of Sydney to the other and at the train station at my destination there was a muffin shop. I would alight, grab a behmouth of a choc chip muffin that probably had 10 gazillion calories and eat it on the walk to work.
It wasn’t until I started baking that I realised muffins weren’t supposed to be the size of a toddler’s head. Also, muffins are about a healthy a breakfast as birthday cake. Continue reading
I am in love. The objects of my affections are mini jam doughnut muffins. These sweet treats have captured my heart and occupy every waking moment of the day. Continue reading
I love making muffins – they are quick and easy and people tend to think it is fine to eat what is essentially cake at any time of the day. Win! I felt like making something with a hit of ginger recently and stumbled across this recipe on bestrecipes.com.au and knew it would be good. It creates quick, fast muffins that are moist and flavoursome.
1 cup of boiling water
¼ cup golden syrup
1 teaspoon bicarb
½ cup vegetable oil
¾ cup caster sugar
2 cups plain flour
1 tablespoon ground ginger
LET’S GET TO IT:
Preheat oven to 170C and line a 12 tin muffin pan with wrappers.
Pour boiling water into a bowl, add golden syrup, bicarb and mix, then allow to cool for 5 minutes.
Stir in oil, eggs and sugar and mix.
Add remaining ingredients and stir with a silver spoon until just combined [do not over-mix or muffins will be tough]. Mixture will be very wet so use a ladle to fill up muffin wrappers.
Bake 15-ish minutes.
Serve warm as is or allow to cool, then dust with icing sugar.
How great are muffins? They take no time to make, are versatile and can even survive being made by Misses 4 and 6 and still taste great. I had a couple of over-ripe bananas sitting in the fruit bowl so turning them into muffins was the order of the day. I tweaked several different muffin recipes from various sources but reduced the amount of sugar as I find most recipes far too sweet.
I decorated these with a few peanut butter chips but they are very yummy without. Continue reading
The Hungry Mum family is meeting some friends in the morning for a beachside breakfast BBQ. We thought this mild autumn weather in Sydney would be a perfect time to catchup out of doors. Knowing how ravenous kids can be I baked some strawberry muffins for them to munch on while our breakfast poper is cooking. This recipe, from bestrecipes.com.au, was originally titled ‘Kim’s Moist Muffins.’ It is super easy and failsafe and versatile – everything you want in a muffin receipe [or any recipe, really]. If I knew how to link the site I would but I’m not that talented…
I had three punnets of strawberries in the fridge so I added some of those plus a handful of blueberries that were hanging around. I rounded that out with a pinch of allspice, which is my go to ingredient for all things baked. Kim herself suggested white choc & raspberry but almost anything can be used: mashed banana/sultanas/grated apple…
220g sifted self raising flour
1/2 cup caster sugar
1 egg, lightly beaten
3/4 cup of milk [or buttermik if you have it]
1/4 cup vegetable oil [not olive oil as it is too strong-tasting]
150g added flavours [eg strawberries]
LET’S GET TO IT:
Preheat oven to 170C and line a muffin tin with wrappers.
Place flour and sugar in a large bowl, stir with a wooden spoon.
In a jug place egg, oil and milk, whisk. Add to flour mix and stir until just mixed [do not over mix]
Add in flavours then pour into muffin pans.
Bake 15-20 mins / until golden.
These are fab warm but also can be frozen in a ziplock bag when completely cool.