This Basic Muffin Recipe is fabulous for the “One recipe – different combinations” style muffins from savoury to sweet! The perfect addition to add to your school or work lunch box.

Basic Muffin Recipe

2 cups Self Raising Flour
1.4 cup Caster Sugar
1 cup Milk
1 Egg (lightly beaten)
75gm Melted Butter
Approx 1-1.5 cups of the chosen topping

Mix all ingredients together until just combined.
Pop into greased muffin tray and bake in oven.
(180c – 160c fan forced) for 20 – 25 mins.
To make Mini Muffins bake for 10-15 mins.
Cool on a baking rack before freezing.

These muffins can be frozen – just place on a baking tray once cooled and then transfer into a ziplock bag once frozen for up to 3 months. Just be careful with watery ingredients like tomatoes when defrosting. Defrost on bench or in lunchbox.

TOPPINGS

Sweet:
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 Mix Spice (1tsp) – Hot Cross Bun style

Savoury (omit sugar):
Pupmkin
Breakfast Style: Egg, Bacon, Red Pepper, Onion and Spinach
Tomato and Cream Corn
Sweet Potato and Carrot (with a dash of sweet chilli sauce)
Spinach and Bacon
Cheese
Poppyseeds
Sweetcorn, Cheese and Chives

I have made it into a Printable, so it is much easier for you to print out and pop on your cupboard door for future reference.

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