This week our freezer was empty of muffins. So on a perfectly wet, rainy, baking day I searched our pantry to see what type of muffins I would bake this week. I always use the same recipe and alter it go with the ingredients I have in the fridge, feezer and pantry. The basic recipe is:
2 cups SR flour
2/3 cup caster sugar
3/4 cup white choc bits
1/2 cup coursely chopped macadamias - Bauple Nuts if you are from the Maryborough area (toasted)
60g butter melted (oil if you run out)
3/4 cup milk
1 egg - beaten lightly
Preheat overn 200c/180c fan-forced and grease muffin pans (I just use muffin papers to save time and cleaning)
Sift flour and sugar and stir in remaining ingredients.
Divide mixture among muffin pan.
Bake muffins for about 20 minutes. Stand to cool a little before turning out.
* Add 1/2 cup of dark or milk choc chips if you don't have nuts.
* Add 1/2 cup of frozen rasberries/mixed berries.
* Add 3 heaped tablespoons of cocoa to flour for a chocolate muffin base.
This recipe always produces delicious muffins that are best heated in the muffin just before eating. I store mine in the freezer in a snap-lock bag. This week Dunc got White and Milk Choc Chip Chocolate Muffins. He decided that they were too yummy to share at work. So they are slowly disappearing from my kitchen counter.
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6 years ago