Quick and Easy Muffins

As much as I love cakes and other baked goods, I usually prefer to buy a small treat when I am out and about rather than making my own. Mainly this is because I am a bit lazy when it comes to following recipes. I also find that I eat most of the baking myself if I make something at home!

Somehow I have ended up making muffins twice this week. The first instance was because I had bought some blueberries that were a bit tart for my liking and then again this morning because we had nothing very exciting in the house to have for breakfast.

This is the recipe that I use - it's nice and simple and you can easily substitute any other fruit that you like.

Blueberry Muffins

Makes 12 normal size muffins. Or 6 normal and 12 mini muffins.

Ingredients

1 3/4 cups plain flour

3/4 teaspoon salt

1/4 cup caster sugar

2 1/2 teaspoons baking powder

2 teaspoons grated lemon rind (optional)

3/4 cup fresh or frozen blueberries

1 large egg at room temperature

3/4 cup milk

1/3 cup light oil (e.g. corn oil)
Butter for greasing muffin pans

Method

Heat fan oven to 190 degrees Celsius
Sift the flour, salt, caster sugar and baking powder

Sprinkle over the lemon rind and blueberries

In a separate bowl - beat the egg well, then add the milk and oil

Mix the wet ingredients into the dry ingredients
Spoon into greased muffin pans

Bake for 25 minutes

You can glaze the muffins with a little melted butter and caster sugar once they are done if you want them to be more like a cake. I prefer to leave them as they are and have them for breakfast.

I substituted 2 medium bananas (diced) and the pulp of 2 passionfruit when I made them today.

I'm on the lookout for a good bran muffin recipe. I love bran muffins, but don't think I have ever made them myself. Be sure to write in if you have your own tried and tested recipe that you can share.

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