Category: muffin

Lemon & Raspberry Muffins

Published on by Elise BLeave a comment

I love Nigella recipes because they’re consistently quick, easy and delicious. These muffins are no exception, taking under 40 minutes from start to finish. The recipe is also incredibly flexible – you can use fresh or frozen raspberries (or any other fruit for that matter) or try switching the lemon for another citrus fruit of your choice. Happy baking!

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Ingredients (makes 12)
60g butter
200g plain flour
2 teaspoon baking powder
½ teaspoon bicarb soda
150g caster sugar
Juice and z est of 1 lemon
Milk (approx. 120ml)
1 large egg
150g raspberries

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Method

Preheat the oven to 200ºC. Line a muffin tin with 12 patty pans.

Melt the butter in a medium bowl and set aside to cool.

In a large bowl, combine the flour, baking powder, bicarb, sugar and lemon zest.

Pour the lemon juice into a large measuring jug and add milk until it comes to 200ml (don’t worry about it curdling). Add the milk mixture to the melted butter and then beat in the egg.

Combine the wet ingredients with the dry ingredients until just combined (don’t overmix it as your muffins will be tough). Gently stir through the raspberries.

Spoon the batter into the patty pans and bake for 25 minutes or until the muffins spring back when touched. Enjoy!

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Recipe adapted from Nigella’s ‘Lemon-Raspberry Muffins’ in How to Be a Domestic Goddess.

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Banana & Nutella Swirl Muffins

Published on by Elise BLeave a comment

These muffins are the perfect way to use up ‘dead’ bananas as they use 4 in one hit. They’re also my favourite kind of bake; one where you bung a whole heap of ingredients in a bowl, combine and then bake. From start to finish they take approximately 30 minutes and they fill your home with a heavenly aroma.

I’ve cut down the sugar significantly from the original recipe (which had a cup of sugar), as I found that the bananas and Nutella are sweet enough for me. Of course, feel free to add more sugar to taste.

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Ingredients (makes 12 large muffins)
4 medium over-ripe bananas, mashed
½ cup packed brown sugar
1 large egg
¼ cup vegetable oil
2 tspns vanilla extract
2 cups flour
1 tspn baking soda
1 tspn baking powder
½ cup chopped walnuts (optional)
12 tspns Nutella

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Preheat oven to 180°C. Spray a 12-hole muffin tin liberally with cooking oil.

In a large bowl, whisk together banana, sugars, egg, oil and vanilla. Add in your dry ingredients and mix until it is lump free. Fold through walnuts if desired.

Spoon the mixture into the muffin tin and top each muffin with approximately 1 teaspoon of Nutella. Using a toothpick, swirl the Nutella into the batter.

Bake the muffins for 15-20 minutes or until a skewer inserted into the centre comes out clean.

Leave to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely. Enjoy!

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Adapted from The Novice Chef’s ‘Nutella Banana Swirl Muffins’

Apple Streusel Muffins

Published on by Elise B1 Comment

We’ve had an abundance of delicious apples this season and so I wanted a recipe to showcase them, preferably in an easily portable package so we can take them to uni and work for lunches this week. These muffins fitted the bill perfectly, and smelled absolutely divine while baking. I love the crispy streusel topping as a contrast to the soft apple and fine crumb of the muffins.

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Ingredients (makes 12-14)
Streusel Topping
⅓ cup self-raising flour
⅓ cup plain white flour
⅓ cup firmly packed brown sugar
2 teaspoons ground cinnamon
80g cold butter, chopped coarsely

40g butter
3 large apples, peeled, cut into 1cm pieces
2 cups self-raising flour
½ teaspoon mixed spice
1 teaspoon ground cinnamon
⅔ cup caster sugar
80g butter, melted, extra
¾ cup buttermilk
1 egg

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Method
Make streusel topping by processing flours, sugar and cinnamon. Add butter and process until combined. Roll dough into a ball, wrap in glad-wrap and freeze until required.

Melt butter in a large frying pan; cook apple, stirring about 5mins or until lightly browned. Add brown sugar and cook, stirring for an additional 5mins or until the mixture thickens.

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole muffin pan with patty pans.

Sift flour, spices and sugar in a large bowl. Stir in the combined, extra butter, buttermilk and egg. Do not overmix. Stir in half the apple mixture.

Divide mixture among patty pans. Top with remaining apple mixture. Coarsely grate streusel topping over muffin mixture. Bake ~20mins.

Stand muffins in tray for 5mins before turning out, top-side up, onto wire racks to cool. Enjoy!

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Recipe adapted from the Australian Women’s Weekly ‘Little Pies and Cakes’ cookbook.

Rhubarb & Cinnamon Muffins

Published on by Elise BLeave a comment

These are some of my favourite muffins and one of the most delicious ways to use rhubarb. The combination of the tart rhubarb and buttermilk with the crunchy sugar and cinnamon crust is a match made in heaven. Try them warm out of the oven and try and stop at one!

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Ingredients (makes 16)
For the rhubarb mixture
1 bunch rhubarb, washed, ends trimmed
2 tablespoons water
2 tablespoons sugar

For the muffins
1 cup rhubarb mixture
1 ¼ cups plain flour
½ cup sugar
2 teaspoons baking powder
¾ cup buttermilk
¾ cup olive oil
1 egg

For the sugar-cinnamon crust
⅓ cup sugar
2 tablespoons ground cinnamon

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Method
Preheat the oven to 180°C fan-forced. Line muffin tins with 16 patty pans.

Chop rhubarb into small, even pieces and cook with water and sugar in a small saucepan over a medium heat until the rhubarb is tender and the sugar has dissolved. Stand for 5 minutes to cool.

Add flour, sugar and baking powder into a large bowl and make a well in the centre. Carefully pour in the buttermilk, olive oil and egg and gently stir to combine. Mix in the cooked rhubarb, being careful not to over-stir (note: the mixture is supposed to be very wet, don’t worry!)

Spoon mixture evenly into muffin cases & top with mixed sugar and cinnamon.

Bake for 25-30 minutes or until a skewer inserted comes out clean. Top with extra stewed rhubarb and cream if desired. Enjoy!

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Recipe adapted from Grandma