Blueberry and passionfruit muffin

Ingredients list Basic Muffin Recipe ingredients

1 cup self-raising flour 1 cup plain flour 3/4 cup caster sugar 1/3 cup vegetable oil 1/2 cup milk 170g tub 98% fat-free blueberry yoghurt 2 eggs, lightly beaten 1 teaspoon vanilla essence 4 passionfruit, halved Icing sugar mixture, to serve

Ingredients list with the basic muffin recipe ingredients put together with the actual muffin ingredients list

3C Self-Raising Flour 1 cup plain flour ¾ cup caster sugar 1/3 cup vegetable oil 300mL Milk 170g tub 98% fat-free blueberry yoghurt 1 egg, lightly beaten 1 teaspoon vanilla essence 4 passionfruit, halved

Method Basic Muffin recipe

1. Preheat oven to 190˚C/170˚C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.

2. Combine flours and sugar in a bowl. Make a well in the centre. Add oil, milk, yoghurt, egg and vanilla. Mix until just combined. Fold in passionfruit.

3. Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool muffins for 15 mintues. Serve. PMI’s

Raspberry and blueberry muffin

Ingredients list Basic muffin recipe ingredients

300g (2 cups) self-raising flour 155g (3/4 cup, firmly packed) brown sugar 150g frozen blueberries 150g frozen raspberries 250ml (1 cup) buttermilk 60ml (1/4 cup) vegetable oil 1 egg, lightly whisked

Ingredients list with the basic muffin recipe ingredients put together with the actual muffin ingredients list

3C Self-Raising flour ¾ C Brown sugar 150g frozen raspberries 150g frozen blueberries 90g butter 300ml milk 1tsp vanilla essence 60ml (1/4 cup) vegetable oil 1 egg, lightly whisked

Method Basic Muffin recipe

1. Preheat oven to 190˚C. Cut out eight 13cm-square pieces of non-stick paper. Line eigth 80ml (1/3-cup) capacity muffin pans with paper cases.

2. Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the butter, milk, oil and egg, and stir with a metal spoon until just combined (do not over mix).

3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack. Serve warm or at room temperature.

PMI’s

Cinnamon, Cherry and Pear Muffins

Ingredients list Basic muffin recipe ingredients

1 cup self-raising flour, sifted 1/2 teaspoon ground cinnamon 2 tablespoons caster sugar 50g reduced-fat canola spread, melted, cooled 1/3 cup skim milk 1 egg 1/2 cup canned seedless black cherries, drained,

halved 1/2 cup canned pears, drained, chopped pure icing sugar, to serve

Ingredients list with the basic muffin recipe ingredients put together with the actual muffin ingredients list

3C self-raising flour ½ teaspoon ground cinnamon 2 tablespoons caster sugar 90g butter 300ml skim milk ½ cup canned seedless black cherries,

drained, halved ½ cup canned pears, drained, chopped Pure icing sugar, to serve

Method Basic Muffin recipe

1. Preheat oven to 200˚C. Lightly grease four ¾-cup capacity Texas muffin pan holes.

2. Combine flour, cinnamon and sugar in a bowl. Make a well in the centre. Whish butter, milk and egg in a jug. Pour into well. Add cherries and pears. Stir gently using a large metal spoon until just combined (not over-mix).

3. Three-quarter fill each muffin hole with mixture. Bake for 20 to 24 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 4 minutes. Turn out onto wire rack to cool slightly. Dust with icing sugar. Serve warm.

PMI’s