Savory Muffins

Ingredients

2 cups self-raising flour
1 1/2 cups grated zucchini
1/2 red capsicum, roasted and finely chopped
3 tbsp chives, chopped
100g tasty cheese, grated
25g parmesan cheese, grated
1 tbsp sugar
2 eggs, beaten
1 cup cream
2 tbsp olive oil

Method

1. Preheat oven to 180C.
2. In a large bowl sift flour and sugar together.
3. Now add zucchini, cheese, capsicum and chives then mix well
4. Now make a well in the centre of the mixture then and add eggs, cream and oil.  Combine everything in the middle and make sure it’s mixed evenly.
5. Place muffin cups into a muffin tray then place a scoopful of the mixture on each cup.
6. Bake at 180C for 20 minutes.

Muesli Muffins

Recipe Ingredients

(Makes 12)

• 1 cup UNCLE TOBYS Traditional Oats...or any other brand
• 2 cups self raising flour
• 2 eggs, lightly beaten
• 1/4 cup brown sugar
• 1 can milk
• 400 g pie apricot or pie apple
• 1/4 cup UNCLE TOBYS Traditional Oats, extra

How to make

1. Preheat oven to 200°C/180°C. Lightly grease 1 x 12 hole (1/3 cup/80mL) muffin pan.

2. Combine UNCLE TOBY’S Traditional Oats with flour, eggs, sugar, CARNATION Light & Creamy Evaporated Milk and pie apricot or pie apple; mix well.

3. Spoon into prepared pan; sprinkle over extra UNCLE TOBY’S Traditional Oats. 

4. Bake 20 minutes until cooked. Serve immediately with yoghurt if desired.

Tip/Hint

Pie apricot and pie apple can be found on the supermarket shelved with the other canned fruits. Pie apricot is thicker and softer than apricot halves.

Preparation time:
10 minutes

Cooking time:
20 minute

Walnut and Banana Muffins

Recipe Ingredients

(Makes 12)

• 1 cup (150g) self raising flour
• 1 cup (160g) wholemeal self raising flour
• 1 tsp bicarbonate of soda
• 1 cup (60g) unprocessed bran
• 1/2 cup (110g) raw sugar
• 1/2 cup (55g) coarsley chopped walnuts
• 2 ripe bananas, mashed
• 125g margarine, melted
• 1 egg, lightly beaten
• 3/4 cup (190mL) CARNATION Light & Creamy Cooking Milk

How to make

1. Preheat oven to 180ºC/160°C fan forced. Grease a 12 hole (1/3 cup/80mL) muffin pan.

2. Sift flours and soda into a large bowl, returning husks. Add bran, sugar and walnuts. Make a well in centre, add combined bananas, margarine, egg and CARNATION Light & Creamy Cooking Milk; stir until just combined.

3. Spoon mixture into prepared pan; bake 25 minutes or until golden.

Preparation time:
10 minutes

Cooking time:
25 minutes

Chile Corn Muffins

• Crisco® Original No-Stick Cooking Spray
• 2 large eggs
• 1 cup milk
• 1/4 cup butter, melted
• 2 (7 oz.) packages Martha White® Sweet Yellow Cornbread Mix
• 1 cup fresh or frozen corn kernels, if frozen thawed
• 1/4 cup sliced green onion
• 1 (4 oz.) can chopped green chiles
• 2 to 4 tablespoons chopped, pickled jalepeno chiles
• 1 cup (4 oz.) coarsely shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese + 2 tablespoons for topping

1. 1.
   HEAT oven to 400º F. Spray 18 standard (3-inch) muffin cups or 48 miniature (2-inch) muffin cups with cooking spray. Beat eggs in large bowl. Stir in milk, butter and cornbread mix until smooth. Add corn, onion, green chiles, jalepenos, Cheddar cheese, and 1/2 cup Parmesan cheese. Stir until blended.


2. 2.
   FILL muffin cups 3/4 full. Sprinkle batter with remaining Parmesan cheese. Bake 17 to 20 minutes for standard muffins or 10 to 12 minutes for miniature muffins, or until golden brown. Cool in pan 5 minutes. Serve warm or at room temperature.

Mini Pineapple Upside- Down Cakes

Mini Pineapple Upside- Down Cakes

Ingredients:

• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 2 (20 ounce) cans sliced pineapple
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 12 maraschino cherries, halved

Preparation:

• In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
• In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
• Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

French Breakfast Muffins

This recipe for french breakfast muffins takes 35 minutes to prepare and there’s enough for 12 breakfasts!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup milk
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter, melted

Preparation:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then sprinkle the cinnamon sugar mixture. Serve warm.

Pear and Rasberry Muffins

• 2 cups self-raising flour
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup canola oil
• 3/4 cup buttermilk*
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup tinned pear pieces, chopped
• 1 cup frozen raspberries
• 2 tbsp rolled oats for topping
• 2 tbsp raw sugar for topping

* To make buttermilk: add one tablespoon white vinegar or lemon juice to 250 millilitres of milk. Stand at room temperature for five minutes, then it's ready to use.

Muffins are a mainstay of school lunches, easy to make on the weekend for the comingweek. Get the kids involved and use this recipe as a base, substituting different fruits to change the flavour.

Method

Preheat oven to 170C fan-forced (190C conventional). Line a 12-hole muffin tin with paper cases.

Mix flour with brown sugar in a large bowl and set aside.Whisk eggs with oil, buttermilk, lemon zest and vanilla. Gently stir into flour mix until just combined. The mixture will be thick and slightly lumpy. Do not over mix or your muffins will be tough.

Fold through pear and raspberries. Divide mix between 12muffin cases. Sprinkle oats and rawsugar over the top.

Bake in oven for 20-25 minutes, until a skewer inserted comes out clean. Remove from oven and coolon wire racks.
Makes 12 

Banana Muffins

To make these you need-

• Flour-1 1/4 cup
• Baking powder-1/2 tsp
• Baking soda-1/2 tsp
• Bananas- 2, very ripe, mashed
• Eggs-2
• Powdered sugar-3/4 cup
• Vegetable oil/ melted butter-1/2 cup
• Vanilla extract-1 capful/ tsp
• Cinnamon- 1/2 tbsp
• Salt-1/4 tsp
• Almonds- a handful, pulse lightly in mixer

Method-

1. Preheat oven to 180 C.
2. Line muffin pan with paper cup liners.
3. Combine all the wet ingredients together- like Bananas, eggs, butter, vanilla and mix well either by electric mixer or by hand.
4. Combine all the dry ingredients together and gently fold into the wet mixture.
5. Place generous spoonfuls into the lined pan and sprinkle with almonds, bake for 15 minutes or till golden brown and well risen
6. Serve with hot/cold coffee.