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COLLECTION: Muffins (4 of 5)

COLLECTION: Muffins (4 of 5) comes together with Baking Powder Cinnamon, Tasty Grated Cheese Melted Butter, Brown Sugar Eggs Mixed Dried Fruits, Plain Low Fat Yoghurt Or Buttermilk, and Allbran Or Flaky Bran Tsps Baking Soda. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/4 cup
• 3 tsp
• 3/4 cup
• 2 cup
• 4 cup
• 4 cup
• 1/4 tsp
• 1/4 cup
• 1/2 tsp
• 1/4 cup
• 1 tsp
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 2 cup
• 1/2 cup
• 1/3 cup
• 1/4 tsp
• 1 cup
• 2 tbsp
• 1/8 tsp
• 1/3 cup
• 2 cup
• 1/4 cup
• 1/4 cup
• 1 cup
• 1 cup
• 2 tsp
• 1 1/2 tsp
• 2 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 1/3 cup

Method (preview)

1. 1

   Preheat oven to 400oF, prepare pans.

2. 2

   Roughly chop the plums & remove stones.

3. 3

   Sift flour & baking powder, add sugar & wheatgerm, mix.

4. 4

   Melt the butter.

5. 5

   Beat egg & milk together.

6. 6

   Add butter & egg mix to the dry ingredients.

7. 7

   Mix lightly with a fork.

8. 8

   Gently stir in the plums.

9. 9

   Spoon into pans & bake for about 15 mins or until golden & well risen.

10. 10

    Dry Mix - 2.1/2 cups self-raising flour, 1 tsp salt

11. 11

    Preheat oven to 400oF, prepare pans.

12. 12

    Blend the potato, milk, egg & yoghurt/cream.

13. 13

    Stir in the chopped onions.

14. 14

    Fold the flour & the salt into the wet mix.

15. 15

    Spoon into pans & bake for 20-25 mins.

16. 16

    Potato & Ham: Add 1/2 cup finely chopped ham to the wet mix.

17. 17

    Potato & Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix.

18. 18

    Potato, Ham & Apple: Omit the onion & add 1 cup peeled & diced apple.

19. 19

    Preheat oven 350oF & prepare pans.

20. 20

    Thoroughly beat together the egg whites, milk, yoghurt & apple juice, then mix in the apples, rind, cherries & sultanas.

21. 21

    Combine the dry mix & then fold into the wet mix.

22. 22

    & bake for 25-30 mins. Makes 12.

23. 23

    In a large bowl place flour, b/pdr, sugar & bacon.

24. 24

    Beat egg lightly, add butter & milk.

25. 25

    Add to dry ingredients, add cheese & mix to just combine.

26. 26

    3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.

27. 27

    Combine the rolled oats & boiling water in a bowl & allow to cool.

28. 28

    Thoroughly combine the oil, sugar, eggs & yoghurt & stir in the mixed fruits.

29. 29

    Add to the soaked oats.

30. 30

    Combine the dry mix & then thoroughly mix into the wet mix.

31. 31

    Keep this batter in a sealed container in the fridge for up to 6 weeks.

32. 32

    Gently mix before placing into prepared pans to bake. Makes 40-50 muffins.

33. 33

    Bake at 400oF for 20-25 mins for 12 muffins.

34. 34

    Microwave: 6 muffins in microwave pans for 5 mins on High.

35. 35

    If necessary your family can cook their own muffins!

36. 36

    They are such fun to watch cooking.

37. 37

    Dry Mix - 2.1/2 cups self-raising flour

38. 38

    Preheat oven to 400oF.

39. 39

    Thoroughly blend the margarine & sugar & beat in the eggs & milk.

40. 40

    Quickly mix in the smarties & then gently fold in the flour.

41. 41

    Place in paper cases.

42. 42

    Put an extra smartie or two on top of each muffin before baking, to make them look more colourful.

43. 43

    Bake for 20 mins.

44. 44

    Preheat oven to 400oF, prepare pans.

45. 45

    Sift flour, baking powder & salt into a mixing bowl.

46. 46

    Stir in the sugar & herbs.

47. 47

    Beat the eggs & milk together, melt the butter.

48. 48

    Add milk mixture & butter to the dry ingredients.

49. 49

    Mix lightly with a fork.

50. 50

    Spoon into pans & bake for about 12 mins or until golden & well risen.

51. 51

    Serve warm & fill with smoked salmon & sour cream.

52. 52

    Preheat oven to 400oF, prepare mini muffin pans.

53. 53

    In a bowl sift together flour & baking powder.

54. 54

    Stir in the cheese, thyme & pepper.

55. 55

    Beat together the egg, milk & melted butter.

56. 56

    Make a well in the centre of dry ingredients

57. 57

    & stir. Fold in the salmon. Spoon into mini pans & bake for 10-12 mins.

58. 58

    Serve topped with your favourite topping. Makes 40-44 mini muffins.

59. 59

    Preheat oven to 375oF, prepare pans.

60. 60

    Prepare Lemon Streusel Topping & set aside.

61. 61

    In bowl, combine flour, sugar, b/pdr, cinnamon & salt.

62. 62

    In another bowl combine milk, butter & egg.

63. 63

    Stir dry mix into wet mix until just combined.

64. 64

    Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon

65. 65

    Streusel Topping & bake for 20-25 mins or until done. Remove from pans, prepare Lemon Glaze & drizzle over warm muffins. Makes 12.

66. 66

    Add 2 Tbsp melted butter or margarine, stir until mixture is crumbly.

67. 67

    Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp fresh lemon juice, stir until smooth.

68. 68

    Reheat oven to 375oF, prepare pans.

69. 69

    Put the first nine ingredients into a bowl & mix well.

70. 70

    Add the flours & baking powder & blend until just mixed.

71. 71

    Spoon into pans & bake for 15-20 mins. Makes 15 muffins.

72. 72

    Preheat oven to 400oF, prepare pans.

73. 73

    In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon & nutmeg.

74. 74

    In another bowl, stir together sweet potato, maple syrup, eggs, butter, oil, water & vanilla until blended.

75. 75

    Stir dry mix into wet mix until just combined, stir in walnuts & raisins.

76. 76

    Spoon into pans & bake 20-25 mins or until done.

77. 77

    Cool 5 mins before removing from pans.

78. 78

    These muffins freeze very well.

79. 79

    Peheat oven to 400oF, prepare miniature muffin pans.

80. 80

    In bowl combine flour, sugar, baking powder, salt & nutmeg.

81. 81

    In another bowl, combine milk, butter, eggs & vanilla until blended.

82. 82

    Stir dry mix into wet mix until just moistened.

83. 83

    Fold in apple.

84. 84

    Spoon into pans and bake 10-12 mins or until lightly browned.

85. 85

    Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to dissolve sugar.

86. 86

    Dip warm muffins into hot glaze, then into chopped nuts.

87. 87

    Wet Mix - 1.1/4 cups milk, 1 egg, 1/3 cup melted margarine, 1 Tbsp sugar 15 cocktail sausages (cheerios)

88. 88

    Reheat oven to 400oF, prepare pans.

89. 89

    Blend wet mix ingredients (except sausages).

90. 90

    Add dry mix previously combined until just blended.

91. 91

    Two-thirds fill the pans & pop a sausage into the middle of each muffin.

92. 92

    The mixture should be firm enough to hold up the sausages.

93. 93

    Bake for 15-20 mins.

94. 94

    These are great for picnics or school lunches.

95. 95

    Dry Mix - 3 cups self-raising flour

96. 96

    Topping - 1/2 cup grated cheddar cheese

97. 97

    Preheat oven to 400oF, prepare pans.

98. 98

    Thoroughly blend all the wet mix ingredients.

99. 99

    Add the flour & mix until completely combined.

100. 100

     Place in muffin pans.

101. 101

     Sprinkle with topping (optional).

102. 102

     Bake for 25-30 mins and remove from pans when slightly cooled.

103. 103

     Split muffins & fill them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.

104. 104

     Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet mix.