A Mighty Muffin Recipe
Kate’s Muffin Mix Recipe
I’ve been making this muffin recipe for years and it never fails to impress (with the exception of my children who can’t fathom whole meal flour). It’s a recipe that can be transformed into all manner of sweet and savoury delights and is full of nutritious ingredients so it feels like a meal rather than a dessert. Prep the wet and dry mixes the night before if you need to bake first thing in the morning and you’re good to go. I hope you can enjoy creating these muffins at home and making them your own by playing with the ingredients and toppings to suit your family’s tastes and needs. You can create gluten free muffing by swapping out the flour for almond meal and gluten free flour, lower or lift the sugar weight and play with the sweet and savoury additions. Enjoy x Kate
Ingredients
Dry Mix
150g white spelt flour or plain white flour
200g whole meal stoneground flour or spelt flour
70g desiccated coconut (organic)
3.75tsp baking powder
1/2 tsp bicarb soda
120g light brown or rapadura sugar (omit for savoury muffin)
2 tsp cinnamon ground (omit for savoury muffin)
1 tsp vanilla powder (use extract) (omit for savoury muffin)
1/2 tsp salt
Wet Mix
190ml milk
1 egg
190ml yoghurt
120g butter, melted
Extras
Approximately 450g fruit, chopped or grated (I used pumpkin and apple grated for these muffins)
could add 200g choc chips
1/2 cup chopped toasted nuts
Savoury Muffins
For savoury muffins add 400g total of a mix of grated cheese, diced tomato, spring onion, corn kernals, herbs, pesto.. (play with the ingredients to you taste)
Crumble topping
1/2 cup oats
1/2 cup stoneground flour
1 tsp cinnamon
1/2 cup light brown sugar
1/2 cup butter, melted
Method
Preheat oven to 190C fan forced
For the muffins
Add all dry ingredients to a large bowl and whisk to combine.
Add all wet ingredients to a bowl and whisk to combine.
Prepare the fruit component and add to the dry mix.
Pour in the wet mix and stir until just combined.
Divide across 12 lined standard muffin wholes.
For the crumble topping
Place all ingredients in a bowl and mix to combine
Place even amounts of crumble topping on each muffin.
Bake for 15-18 minutes and allow to cool for ten minutes in the tin.
Enjoy while still warm.