This week I’ve been feeling under the weather with aches and a cough. Lucy had a full-blown cold and we’ve been late getting home almost every night. Suffice it to say, I’m exhausted and spending most of Saturday on the sofa/sanitizing our plague pit of a flat.
I made these muffins a couple of weeks ago and I really like the recipe! They aren’t the healthiest, but they’re definitely lower in fat and sugar than many recipes. I made one batch of mix and then split it into three varieties. The options are endless with this recipe — I think I’ll try raspberry, coconut, and chunky monkey next!
Basic Muffin Recipe
Yields 12 muffins
Ingredients:
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup granulated sugar
3/4 cup milk
1/4 cup yogurt (I used lactose free plain)
1 tsp. vanilla
1 large egg
1/4 cup vegetable oil
Instructions:
Preheat the oven to 200°C. Line your muffin cups.
In a large bowl, add the dry ingredients and stir to combine.
In a medium bowl, add your wet ingredients and whisk to combine.
Add the wet ingredients to the dry. Stir until just combined. The batter should be lumpy and don’t over mix!
Fill the muffin liners 3/4 full.
Add your toppings and bake for 20 min.
Blueberry:
Add a spoonful of basic mix to the liner, add a few blueberries, add remaining mix and then top with blueberries.
Chocolate chip:
Add a spoonful of basic mix to the liner, add a few chocolate chips, add the remaining mix and top with more chocolate. (I only made one because I wanted a chocolatey treat)
“Breakfast Muffins”:
Mix into your batter a handful of bran. For topping, add a sprinkle of porridge oats, seeds, and brown sugar.
