Back to basics

Sometimes 'the simple things in life are often the best' or in this case the most basic things. I am often asked by friends, colleagues and family for a Basic muffin recipe.

In honour of the most versatile and understated baked goodi 'the muffin' I have put together a few of my favourites to share.

Basic muffin mix

the ingredients

2 cups (300g) self raising flour
½ teaspoon baking powder
½ cup (125g) sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
200g butter, melted
½ cup sour cream
½ cup (125ml) milk
lets have some fun
Pre-heat the oven to 180º C for fifteen minutes.
In medium bowl combine the flour, baking powder & sugar. Add eggs, vanilla, butter, sour cream and milk. Mix until just combined.
Spoon the mixture evenly between a 12-cup muffin tray.
Bake on the top shelf of your oven for 18 minutes or until golden brown.

Here are a few of my favorite muffin recipes on my blog:

Raspberry and white chocolate –Add 1 cup frozen or fresh raspberries and 1/2 cup white chocolate, chopped to the basic muffin mixture. Berry – Add 1 cup mixed berries; raspberries, blueberries & strawberries to the basic muffin mixture.Banana & double choc –Yum! If you don’t want to add chocolate you can either omit or substitute for plums or leave simply as Banana. Mum’s date & bran overnight muffins – A healthy breakfast treat or mid morning treat. Serve smothered in butter or a dollop of fresh ricotta and honey. mini spiced banana Sweet and delicious, the mini size means you can take two.

Muffins and mini muffins are great frozen in snap lock bags for up to 3 month, perfect for the kiddies lunch box. Simply pull out frozen muffins in the morning and pack into your kids lunchbox, doubling as a cooler to keep sandwiches fresh!

love amie x