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

1. Preheat the oven to 180^oC.  Line a 12 cup muffin pan with paper cases.
2. Sift the flour into a large mixing bowl. Add the sugar and stir well.
3. Whisk the milk, oil and egg together in a jug. Pour over the dry ingredients and stir until just combined. 
4. 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.