Medley of muffins

Prep: 15 mins

Cook: 25 mins

Freshly baked muffins are irresistible, but there are so many possible flavours - how do you choose?

For the basic muffin mix:

2 large eggs

125ml vegetable oil

250ml milk or almond milk for a dairy-free option

200g caster sugar

400g plain, wholemeal or spelt flour

3 tsp baking powder

2 tsp salt

Pear and walmut muffin:

1 small pear, cored, peeled and finely chopped,

50g walnuts, finely chopped

Half tsp ground cinnamon

Berry muffin:

80g blueberries and/or raspberrries

Lemon and poppy seed muffin:

Zest of 1 lemon

Juice of half lemon

1 tsp poppy seeds

Preheat the oven to 200°C / 350°F / Gas Mark 6. Line a 12 cup muffin tin with muffin cases.

In a mixing bowl or food processor, beat the eggs and then mix in the oil, milk and sugar.

Sift in the dry ingredients and mix until well combined, but do not overbeat.

Now that you have your basic muffin mix, you can get creative.

Divide the mixture equally between three bowls and add your preferred flavour ingredients. For instance, add the pear and walnuts to one, the mixed berries to another and, finally, the lemon zest and poop seeds to the last one. Or come up with your own variations.

Spoon the mixture equally into the muffin cases - each bowl should have enough mixture for four muffins.

As a rough guide, each muffin case should be around three-quarters full.

Bake in the middle of the oven for 20-25 minutes, or until a skewer comes out clean.

Serves
makes 12

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Flour, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Cake Stall, Breakfast

Level of Difficulty
Easy