Basic Muffin Recipe
Everyone needs a basic muffin recipe in their repertoire and these are super easy and a huge hit with my cherubs. Perfect to batch bake and freeze for school and work lunches too saving both time and money when it comes to packing the kids lunches.
You can add berries, chocolate chips, or my favourite diced apple and cinnamon, and this recipe yields 24 muffins when baked in cupcake sized patty pans.
200g soft room temperature butter
2 cups of plain flour
2 large eggs
3/4 cup of full cream milk
1 cup of white sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
Optional – Extra tablespoon of white sugar to sprinkle on top of the muffins prior to baking.
Preheat oven to 190c fan forced.
To a large bowl combine the butter, eggs, vanilla and milk and whisk to combine.
In a separate bowl combine the dry ingredients and mix to combine. Add the bowl of dry ingredients to the wet and using a spatula carefully fold to combine without over mixing.
I divided the muffin batter between three bowls and added 1 peeled and diced apple and a teaspoon of cinnamon to one, 1 cup of mixed berries to another and the last bowl I added 3/4 of a mashed over ripe banana and sliced the remaining banana and placed it on top.
Evenly distribute the muffin mixture between 24 patty pans in cupcake trays filling each 3/4 full. If you like you can sprinkle a little sugar on top of each muffin to ensure that sweet crunchy golden top.
Bake for 20-25 minutes or until golden and a skewer inserted into the centre comes out clean and inhale.
They will freeze for 3 moths (if they last that long) and if you pop one in the lunchbox in the morning it will defrost by recess.