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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Thursday, 21 February 2013

Muffins Galore - Random Bakes of Kindness

I decided to embark on a baking marathon and take some delicious goodies to my younger daughters Primary School as there was a visit from the HMI on Thursday.  Staff needed a morale and sugar boost so I was only too happy to oblige.  All the muffins went down well as did the double batch of chocolate brownies which accompanied them.

Date and Ginger Muffins

1 free range egg
1 tsp vanilla extract
250 ml milk
125 ml oil
3 heaped Tblsp Dark or Light Soft Brown Sugar
2 cups plain flour
2 tsp baking powder
2 tsp ground ginger
1 cup dates, roughly chopped

Preheat your oven to 220C and line a 12 hole muffin tin with paper cases.

In a jug mix together the egg, vanilla extract, milk and oil.  Sift the sugar, flour, baking powder and ginger in to a large bowl then and add the chopped dates.  Pour in the wet ingredients and mix until just combined, don’t over mix or beat the batter or your muffin will be tough.  Spoon the mixture evenly into the muffin cases and bake for approx 20 minutes, until risen and golden.  Brush with a little honey whilst still warm.  Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.  



Spiced Apple Sauce Muffins

3/4 cup white or caster sugar
1 cup wholemeal flour
1 cup plain flour
4 tsp baking powder
2 tsp mixed spice
1/2 cup sultanas, raisins or dried cranberries
1 free range egg (lightly beaten)
1 cup apple sauce, stewed apple or apple puree
1/4 cup oil
1/4 cup milk

Preheat your oven to 180C and line a 12 hole muffin tin with paper cases.

Sift the dry ingredients into a large bowl.  Combine the wet ingredients in a jug then pour into the dry ingredients.  Add the dried fruit then mix everything together until just combined.  Don’t over mix or the muffins will be tough. Evenly spoon the mixture into the paper cases.  Bake for 20 – 25 minutes until lightly golden brown. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.



Lemon Drizzle Muffins

2 cups self raising flour
3/4 cup white or caster sugar
75g butter, melted or 75ml oil
1 cup/250ml milk
1 free range egg
Grated  zest of a large lemon
1/4 cup lemon juice
1/4 cup sugar

Preheat your oven to 200C and line a 12 hole muffin tin with paper cases.

Mix the flour and first measure of sugar in a large bowl. In another bowl or jug, melt the butter then add milk, egg, lemon zest and beat to combine. Add the wet ingredients to the dry ingredients, mixing just enough to combine everything. Spoon the mixture into the muffin cases and bake at 200C for 12 - 15  minutes.

Whilst he muffins are hot from the oven, stir the lemon juice and sugar together without dissolving the sugar then drizzle this mixture over the hot muffins.  Leave to cool in the muffin tray for a few minutes, but remove them to cool on a rack before sugar/juice drizzle hardens and sticks the muffins to the tins.


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