Prep Time: 10 mins      Cook Time: 20-25 mins      Makes: 24 muffins

For each recipe, you will need a large bowl for the dry ingredients and either a smaller bowl or a jug for the wet. At first, combine the wet and dry ingredients separately. When the wet ingredients have been mixed, make a well in the dry mixture and place the wet mixture in the will. After that, combine both wet and dry mixture to form a smooth batter. The batter will then need to be divided equally into muffin pans, lined with cupcake liners; adding any other ingredients (see below) desired before doing so. Each recipe requires an oven preheated to 200C, and will need 20-25 minutes in the oven.

Ingredients – Basic Muffin Mix

Dry Ingredients

2 cups self-raising flour

2 cups plain flour (only if not using self-raising)

1/3 cup caster sugar

1 tsp baking powder (only if using plain flour)

Wet Ingredients

2 eggs

1/2 cup milk

1/2 cup vegetable oil

Ingredients – Muffin Variants

Blueberry and Apple

1/2 tsp cinnamon (to be added to dry mixture)

1/2 tsp vanilla extract (to be added to wet mixture)

1/2 cup rolled oats

1 Granny Smith apple, grated

1 cup frozen blueberries

Extra rolled oats (to top muffins before baking)

4 tablespoons caster sugar, mixed with 1/2 tsp cinnamon (to top muffins before baking)

White Chocolate and Raspberry

190g white chocolate, chopped (to be added to dry mixture)

1/2 tsp vanilla extract (to be added to wet mixture)

200g fresh or frozen raspberries (fresh is best), washed

Savoury Muffins

4 rashers bacon, chopped, fried until crispy

4 spring onions, finely chopped

1 carrot, grated (to be cooked with the bacon)

1 zucchini, grated (also to be cooked with the bacon)

1/4 cup grated cheese

1 tsp mixed herbs

1/4 tsp paprika or cayenne pepper (optional)

Coconut Lime

1/3 cup desiccated coconut (to be added to dry mixture)

1/2 tsp vanilla extract (to be added to wet mixture)

1/4 cup coconut milk (see note)

Zest of 3 limes

Juice of 2-3 limes, to squeeze over baked muffins

Notes

Leftover muffins can be frozen. These will last up to a month or two in the freezer.

For the Coconut Lime muffins, use 1/4 cup standard milk instead of 1/2 cup.

For the White Chocolate and Raspberry muffins, coat the white chocolate pieces in a little bit of flour before adding to the dry mixture. Doing this will prevent the chocolate pieces from sinking to the bottom of the muffins.

For the Blueberry and Apple muffins, combining the blueberries into the batter will cause purple ripples to appear. This is just the juice coming out of the berries as they defrost, so do not worry if you notice this.