Breakfast Muffins
Ingredients
- 125g sunflower oil
- 125g soft brown sugar
- 100g caster sugar
- 500g full fat milk
- 3 large free-range eggs
- 1 tsp vanilla extract
- 360g plain flour
- 100g rye flour
- 25g oats
- ½ tsp fine sea salt
- 2 tsp baking sodaTopping of your choice such as granola, nuts, berries, etc.
Makes 12 Jumbo muffins or 20 normal-sized muffins.
Method
Preheat the oven to 190°C.
Use a large bowl for this step: using a mixer or hand blender, mix the oil, sugars, milk, eggs and vanilla.
In a separate bowl, sieve together the flours, salt, powder and baking soda. Stir in the oats. This is your dry mix.
Gently stir the dry mix into the wet mix until just combined.
This batter can be stored in the fridge for up to 2 weeks (you can use it as you need it for fresh muffins).
Scoop the batter into muffin cups and top with a delicious and perhaps nutritious choice of granola, fruit and / or nuts.
Bake for 30 minutes.
Chocolate Chip Muffins
Ingredients
- 115g sunflower oil
- 140g soft brown sugar
- 120g full fat milk
- 225g plain yogurt
- 2 large free-range eggs
- 1 tsp vanilla extract
- 230g plain flour
- ½ tsp fine sea salt
- 1 tsp baking soda
- 60g cocoa powder
- 180g + 50g chocolate chips
Makes 12 Jumbo muffins or 20 normal-sized muffins.
Method
Preheat the oven to 190°C.
Use a large bowl for this step: using a mixer or hand blender, mix the oil, sugar, milk, yogurt, eggs and vanilla.
In a separate bowl, sieve together the flour, salt, cocoa powder and baking soda. This is your dry mix.
Gently stir the dry mix into the wet mix until nearly combined. Add 180g chocolate chips and stir together (the batter should now be evenly mixed).
Divide the batter into 12 muffin cups. Sprinkle the remaining 50g chocolate chips over the tops.
Bake for 30 minutes.
Classic Blueberry Muffins
Ingredients
- 115g unsalted butter
- 300g caster sugar
- 2 large free-range eggs
- 1 tsp vanilla extract
- 240g plain flour
- ½ tsp fine sea salt
- 2 tsp baking powder
- 120g full fat milk
- 180g whole blueberries (fresh or thawed)
- 60g blueberries smooshed with a fork
Topping:
- 15g Demerara sugar
Method
Preheat the oven to 190°C.
Use a large bowl for this step: using a mixer or hand blender, beat the butter and caster sugar until it turns pale.
In a separate bowl, whisk up the eggs a little to break them up. Add the vanilla extract.
Go back to beating the butter/sugar mix, and add the egg/vanilla mixture a little at a time.
Sift together the flour, salt and baking powder. This is your dry mix.
Go back to the butter/sugar mix, and add some of the dry mix. Stir. Add half of the milk and stir. Repeat until you have incorporated all of the milk and all of the dry mix.
Stir in the smooshed blueberries.
Fold in the whole blueberries.
Divide the batter into muffin cups. Sprinkle it with demerara sugar. Bake for 30 minutes.
These muffins are best enjoyed when they are cooled and will keep for 2 days.