Macadamia, white chocolate and raspberry muffins

• 
  1/2 cup (95g) white chocolate buds
• 3/4 cup (155g) caster sugar
• 2 cups (300g) self-raising flour
• 1/2 cup (80g) coarsely chopped macadamias
• 1 cup (125g) frozen raspberries
• 1 egg, lightly whisked
• 1/2 cup (125ml) macadamia oil (see note)
• 3/4 cup (185ml) buttermilk

1. Step 1
   Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.
2. Step 2
   Combine the white chocolate, sugar, flour and macadamias in a large bowl. Coarsely chop half the raspberries. Add all the raspberries to the mixture. Stir to combine. Make a well in the centre.
3. Step 3
   Whisk the egg, oil and buttermilk in a jug. Pour into the flour mixture. Gently stir until just combined. Spoon evenly among the pans. Bake in preheated oven for 20 minutes or until golden and cooked through. Remove from oven, set aside for 5 minutes. Serve warm.

Read More

Honeycomb ice-cream muffins

• 
  4 bought chocolate muffins
• 400g (2 cups) good-quality vanilla
• ice-cream, softened slightly
• 1 x 50g pkt Nestle Violet Crumble bar, coarsely chopped
• 1 x 250g punnet fresh strawberries, washed, hulled, halved
• Icing sugar mixture, to dust

1. Step 1
   Use a small sharp knife to cut a round 2.5cm-deep piece from the top of each muffin, leaving a 1cm-wide border.
2. Step 2
   Combine the ice-cream and Violet Crumble in a bowl. Spoon the ice-cream mixture into each muffin and top with the strawberry. Dust with icing sugar and serve immediately.

Read More

Funny face pizzas

• 2 wholemeal muffins
• 70g (1/4 cup) tomato paste.
• 35g (1/3 cup) cheddar, coarsely grated
• 2 large pimento-stuffed green olives, cut into 8 slices
• 1/2 small red capsicum, deseeded, cut into thin strips
• 1/2 small carrot, peeled, coarsely grated

1. Step 1
   Preheat grill on medium-high. Split wholemeal muffins. Spread the cut sides with tomato paste. Place, tomato-side up, on a baking tray. Sprinkle with cheddar. Place 2 slices of olives on each muffin to make eyes. Place capsicum on muffins to make mouths. Cook under grill for 3-5 minutes or until the cheddar melts. Transfer muffins to serving plates. Place carrot on top of the muffins to make hair. Serve immediately.

Read More

Honeycomb banana muffins

• 
  100g (1/2 cup) caster sugar
• 2 x 50g Nestle Violet Crumble bars, coarsely chopped
• 90g butter, melted
• 2 eggs, lightly whisked
• 80ml (1/3 cup) buttermilk
• 60ml (1/4 cup) honey
• 2/3 cup mashed ripe banana (see note)

Icing

• 150g (1 cup) icing sugar mixture
• 50g butter, at room temperature
• 2 teaspoons honey
• 1 tablespoon milk

1. Step 1
   Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Step 2
   Combine the flour and sugar in a large bowl. Stir in three-quarters of the Violet Crumble. Make a well in the centre. Add the butter, egg, buttermilk, honey and banana, and stir until just combined.
3. Step 3
   Divide the mixture among the lined pans. Bake in oven for 20 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
4. Step 4
   To make the icing, use an electric beater to beat the icing sugar, butter, honey and milk in a small bowl until pale and creamy.
5. Step 5
   Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.

Read More

Cranberry spiced muffins

• 1 cup (140g) dried cranberries (craisins)
• 2 cups (300g) self-raising flour
• 3/4 cup (155g) brown sugar
• 1/2 cup (70g) pecans, coarsely chopped
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup (185ml) buttermilk
• 1/2 cup (125ml) vegetable oil
• 1 egg, lightly whisked
• 1 tablespoon finely chopped pecans, extra
• 1 tablespoon brown sugar, extra

1. Step 1
   Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.
2. Step 2
   Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
3. Step 3
   Combine flour, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl. Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.
4. Step 4
   Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.

Read More

Honey and carrot muffins

• 1 cup wholemeal self-raising flour
• 1 cup plain self-raising flour
• 1/3 cup plain flour
• 1/2 teaspoon mixed spice
• 1/2 cup firmly packed brown sugar
• 2 cups grated carrot (see tip)
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/3 cup vegetable oil

1. Step 1
   Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Step 2
   Sift flours and spice into a bowl. Stir in sugar and carrot. Whisk honey, eggs, buttermilk and oil together in a jug. Add honey mixture to flour. Mix until just combined (do not over-mix).
3. Step 3
   Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

Read More

Strawberry muffins

• Light olive oil spray
• 225g (1 1/2 cups) self-raising flour
• 1/2 cup Splenda sweetener
• 1 x 250g punnet strawberries, washed, hulled, coarsely chopped
• 200g (3/4 cup) low-fat natural yoghurt
• 60ml (1/4 cup) light olive oil
• 1 egg, lightly whisked

1. Step 1
   Preheat oven to 200°C. Spray ten 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.
2. Step 2
   Sift the flour into a large bowl. Stir in the sweetener and strawberry. Make a well in the centre.
3. Step 3
   Combine the yoghurt, oil and egg in a large jug. Pour into the centre of the flour mixture. Stir until just combined.
4. Step 4
   Divide the mixture evenly among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool.

Read More

Fig jam muffins

• 
  1 tablespoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 tablespoons each caster sugar and brown sugar
• 60g unsalted butter, melted, cooled
• 1 tablespoon grated orange zest
• 1 cup (250ml) buttermilk
• 1 egg, lightly beaten
• 1/2 cup easy fig jam (see related recipe)
• 2 fresh figs, sliced
• Icing sugar, to dust

1. Step 1
   Preheat the oven to 200°C. Line 12 holes in a muffin pan.
2. Step 2
   Sift flour, baking powder, bicarbonate of soda, caster sugar, brown sugar and 1/2 teaspoon salt into a large bowl. In a separate bowl, combine the melted butter, orange zest, buttermilk and egg.
3. Step 3
   Add egg mixture to dry ingredients, then fold together until just combined. Spoon 2 tablespoons batter into the base of each muffin pan. Add 2 teaspoons fig jam to each, then top with the remaining batter. Top each muffin with a slice of fig.
4. Step 4
   Bake the muffins for 18-20 minutes until light golden brown and a skewer inserted in the centre comes out clean. Dust with icing sugar and serve.

Read More

Muesli and yoghurt muffins

• 
  1 cup Healthy Baker self-raising flour
• 3/4cup wholemeal self-raising flour
• 1/2 cup caster sugar
• 1 teaspoon ground cinnamon
• 1 1/2 cups natural muesli (see note)
• 80g reduced-fat canola spread, melted
• 1 cup reduced-fat vanilla yoghurt
• 2 eggs, lightly beaten
• 1 large granny smith apple, peeled, cored, finely chopped
• 1 tablespoon honey

1. Step 1
   Preheat oven to 200°C/180°C fan-forced.
2. Step 2
   Line a 12-hole, 1/3 cup-capacity, muffin pan with paper cases.
3. Step 3
   Combine flours, sugar, cinnamon and 1/2 cup muesli in a bowl. Make a well in the centre. Whisk spread, yoghurt and eggs together in a jug. Pour into well. Using a large metal spoon, stir until just combined (don't over-mix). Stir in apple.
4. Step 4
   Spoon mixture into paper cases. Combine honey and remaining muesli in a bowl. Spread muesli mixture over muffins. Press on lightly to secure. Bake for 20 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

Read More

Strawberry and apple muffins

• 1 cup self-raising flour, sifted
• 1/2 teaspoon cinnamon
• 1/3 cup brown sugar
• 1/2 cup Greek yoghurt
• 1/4 cup milk
• 1 egg, lightly beaten
• 1/3 cup canola oil
• 1/4 cup finely chopped apple
• 1/4 cup finely chopped strawberries

1. Step 1
   Preheat oven to 180°C. Lightly grease two 12-hole mini muffin pans or line pans with patty cases. Place the flour, cinnamon and brown sugar in a large bowl and make a well in the centre.
2. Step 2
   Place the yoghurt, milk, egg, oil, apple and strawberries in a separate bowl and mix until well combined.
3. Step 3
   Pour the yoghurt mixture into the flour mixture and stir with a large spoon or spatula until just combined.
4. Step 4
   Spoon the mixture into the prepared muffin pans. Bake for 12-15 minutes or until golden and cooked through. Serve warm or store in an airtight container for up to 2 days.

Read More

Blueberry and coconut muffins

• 300g (2 cups) self-raising flour
• 155g (3/4 cup) caster sugar
• 35g (1/3 cup) desiccated coconut
• 125g butter, melted
• 125ml (1/2 cup) buttermilk
• 2 eggs, lightly whisked
• 125g punnet blueberries

1. Step 1
   Preheat oven to 180°C. Line ten 150ml-capacity muffin pans with paper cases.
2. Step 2
   Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined. Stir in the blueberries.
3. Step 3
   Spoon among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly before turning onto a wire rack to cool completely.

Read More