Muffins by Tania Logan, Dietitian

Ilze GroblerDietetics

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 180oC.  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.


  • 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.

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