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Basic Muffin Recipe

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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.

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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.

Ingredients –
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.

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Method –
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.

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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.

Mumspo Mag

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