Muffins are a quick and easy snack option. This recipe is a useful basic recipe that can accommodate different additions to provide variety.

2 cups self-raising flour

½ cup brown sugar

1 egg, lightly beaten

¼ cup sunflower oil

1 cup milk

  • Preheat the oven to 180 o C. Line a 12 cup muffin pan with paper cases.
  • Sift the flour into a large mixing bowl. Add the sugar and stir well.
  • Whisk the milk, oil and egg together in a jug. Pour over the dry ingredients and stir until just combined.
  • Spoon the mixture evenly into the prepared muffin pans. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Variations****** **

  • Apple and oat muffins

Add ½ cup of rolled oats to the dry ingredients. Add 2 apples, peeled and grated.

  • Banana muffins

Add ½ cup mashed banana to the mixture (approximately 1 large or 2 small bananas).

  • **Blueberry muffins **

Add ½ punnet of blueberries and 1 tsp of vanilla extract.

  • Carrot and parsnip muffins

Add 1 carrot and 1 parsnip, peeled and grated, to the mixture.

  • Carrot and zucchini muffins

Add ½ cup rolled oats to the dry ingredients. Add 1 carrot and 1 zucchini, peeled and grated.

  • Pear muffins

Add 2 pears, peeled and diced, to the mixture.

Tania’s Tips****** **

  • I use wholemeal self raising flour for these muffins. You can also use gluten free self raising flour if required.
  • The muffins can be made lactose free and dairy free by using a suitable milk alternative. I usually use oat milk if dairy free is needed.