This basic muffin recipe is supplied by our Mum Expert Yvette Bowyer of Little Bento World.
Yvette loves this recipe because it’s as “simple as 1-2-3, and has endless possibilities.” At the bottom of the recipe, I’ve added the changes I made to make this recipe Gluten Free.
Ingredients
- 2 cups Self Raising Flour
- 1/4 cup Caster Sugar
- 1 cup Milk
- 1 Egg (lightly beaten)
- 75gm Melted Butter
- 1 – 1.5 cups of chosen topping*
How to
- Mix all ingredients together until just combined
- Pop into greased tray
- Bake in oven at 180c (160c fan forced) for 20-25 mins.
(To make Mini Muffins bake for 10-15mins)
See easy as 1-2-3!
*Sweeet Topping Suggestions
Lemon and Rasberry
Blueberry and Coconut
Mixed Berry and Mango Puree
Strawberry Yoghurt
Banana and French Vanilla Yoghurt
Banana, Choc Chip and Honey (omit Sugar)
Rolled Oates and Apple Puree
Raisins, Choc Chip and Mixed Spice (1tsp)
Lemon and Chia Seeds
Date and Maple Syrup
*Savoury Topping Suggestions
Omit the sugar from this recipe if you are making savoury muffins
Pumpkin
Breakfast Style:
(Egg, Bacon, Red Pepper, Onion and Spinach)
Tomato and Cream Corn
Sweet Potato and Carrot
Carrot, Zucchini and Ham
(with a dash of sweet chilli sauce)
Spinach and Bacon
Cheese
Poppyseeds
Sweetcorn, Cheese and Chive
Want to make it Gluten Free?
Change to 1.5 cups of Gluten Free Self Raising Flour (I use Orgran Brand)
Increased milk to 1.5 cups
2 eggs instead of 1
Cooked for 35 mins