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

  1. Preheat oven to 180°C (350°F). 
  2. 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!
  3. Divide the mixture between 12 (125ml) muffin tins lined with paper cases. 
  4. Sprinkle with extra oats and sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer.
  5. Turn out onto a wire rack to cool for few minutes, while you pour the coffee and set the table!