This is an easy and quick muffin recipe, delicious at any time but perfect for a lazy morning when you're not in a rush and want that freshly baked treat to start the day!
Ingredients
This is an easy and quick muffin recipe, delicious at any time but perfect for a lazy morning when you're not in a rush and want that freshly baked treat to start the day!
- 375g self-raising flour, sifted
- 150g caster sugar, plus extra for sprinkling
- 3 eggs, lightly beaten
- 180ml vegetable oil
- 140g thick greek-style (natural) yoghurt
- 1 teaspoon vanilla extract
- 30g rolled oats, plus extra, for sprinkling
Additions:
- 150g blueberries
- 100g raspberries
- 150g chocolate chunks
- 2tbsp crunchy peanut butter
- 75g pecan/walnuts/hazelnuts
- maple butter
- 75g butter, softened
- 2tbsp maple syrup
- vanilla mascarpone
- 125g mascarpone
- 2tbsp icing sugar
- 1 vanilla pod, scarpped seeds
Method
- Preheat oven to 180°C (350°F).
- Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. fold through the oats, then it's your choice of additions! Just fold in lightly and don't over mix!
- Divide the mixture between 12 (125ml) muffin tins lined with paper cases.
- Sprinkle with extra oats and sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer.
- Turn out onto a wire rack to cool for few minutes, while you pour the coffee and set the table!
