Macadamia, white chocolate and raspberry muffins

1/2 cup (95g) white chocolate buds3/4 cup (155g) caster sugar2 cups (300g) self-raising flour1/2 cup (80g) coarsely chopped macadamias1 cup (125g) frozen raspberries1 egg, lightly whisked1/2 cup (125ml) macadamia oil (see note)3/4 cup (185ml) buttermilkStep 1Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.Step 2Combine the white...

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Honeycomb ice-cream muffins

4 bought chocolate muffins400g (2 cups) good-quality vanillaice-cream, softened slightly1 x 50g pkt Nestle Violet Crumble bar, coarsely chopped1 x 250g punnet fresh strawberries, washed, hulled, halvedIcing sugar mixture, to dustStep 1Use a small sharp knife to cut a round 2.5cm-deep piece from the top of each muffin, leaving a 1cm-wide border.Step 2Combine the ice-cream and...

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Funny face pizzas

2 wholemeal muffins70g (1/4 cup) tomato paste.35g (1/3 cup) cheddar, coarsely grated2 large pimento-stuffed green olives, cut into 8 slices1/2 small red capsicum, deseeded, cut into thin strips1/2 small carrot, peeled, coarsely gratedStep 1Preheat grill on medium-high. Split wholemeal muffins. Spread the cut sides with tomato paste. Place, tomato-side up, on a baking tray....

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Honeycomb banana muffins

100g (1/2 cup) caster sugar2 x 50g Nestle Violet Crumble bars, coarsely chopped90g butter, melted2 eggs, lightly whisked80ml (1/3 cup) buttermilk60ml (1/4 cup) honey2/3 cup mashed ripe banana (see note)Icing150g (1 cup) icing sugar mixture50g butter, at room temperature2 teaspoons honey1 tablespoon milkStep 1Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin...

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Cranberry spiced muffins

1 cup (140g) dried cranberries (craisins)2 cups (300g) self-raising flour3/4 cup (155g) brown sugar1/2 cup (70g) pecans, coarsely chopped2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg3/4 cup (185ml) buttermilk1/2 cup (125ml) vegetable oil1 egg, lightly whisked1 tablespoon finely chopped pecans, extra1 tablespoon brown sugar, extraStep 1Preheat...

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Honey and carrot muffins

1 cup wholemeal self-raising flour1 cup plain self-raising flour1/3 cup plain flour1/2 teaspoon mixed spice1/2 cup firmly packed brown sugar2 cups grated carrot (see tip)1/4 cup honey2 eggs, lightly beaten1 cup buttermilk1/3 cup vegetable oilStep 1Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.Step 2Sift flours and spice...

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Strawberry muffins

Light olive oil spray225g (1 1/2 cups) self-raising flour1/2 cup Splenda sweetener1 x 250g punnet strawberries, washed, hulled, coarsely chopped200g (3/4 cup) low-fat natural yoghurt60ml (1/4 cup) light olive oil1 egg, lightly whiskedStep 1Preheat oven to 200°C. Spray ten 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.Step 2Sift the flour into a...

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Fig jam muffins

1 tablespoon baking powder1/2 teaspoon bicarbonate of soda2 tablespoons each caster sugar and brown sugar60g unsalted butter, melted, cooled1 tablespoon grated orange zest1 cup (250ml) buttermilk1 egg, lightly beaten1/2 cup easy fig jam (see related recipe)2 fresh figs, slicedIcing sugar, to dustStep 1Preheat the oven to 200°C. Line 12 holes in a muffin pan.Step 2Sift flour,...

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Muesli and yoghurt muffins

1 cup Healthy Baker self-raising flour3/4cup wholemeal self-raising flour1/2 cup caster sugar1 teaspoon ground cinnamon1 1/2 cups natural muesli (see note)80g reduced-fat canola spread, melted1 cup reduced-fat vanilla yoghurt2 eggs, lightly beaten1 large granny smith apple, peeled, cored, finely chopped1 tablespoon honeyStep 1Preheat oven to 200°C/180°C fan-forced.Step 2Line...

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Strawberry and apple muffins

1 cup self-raising flour, sifted1/2 teaspoon cinnamon1/3 cup brown sugar1/2 cup Greek yoghurt1/4 cup milk1 egg, lightly beaten1/3 cup canola oil1/4 cup finely chopped apple1/4 cup finely chopped strawberriesStep 1Preheat 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...

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Blueberry and coconut muffins

300g (2 cups) self-raising flour155g (3/4 cup) caster sugar35g (1/3 cup) desiccated coconut125g butter, melted125ml (1/2 cup) buttermilk2 eggs, lightly whisked125g punnet blueberriesStep 1Preheat oven to 180°C. Line ten 150ml-capacity muffin pans with paper cases.Step 2Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined....

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