Sticky date dessert muffins

• 1 cup chopped dried dates
• 1/3 cup golden syrup
• 1/2 cup boiling water
• 1/2 teaspoon bicarbonate of soda
• 2 1/2 cups self-raising flour
• 2 teaspoons ground ginger
• 1 cup walnuts, chopped
• 1 cup milk
• 1/2 cup vegetable oil
• 1 egg, lightly beaten
• Toffee dessert sauce and double cream, to serve

1. Step 1
   Preheat oven to 190°C/170°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan. Place dates, golden syrup and boiling water in a heatproof bowl. Stand for 5 minutes. Stir in bicarbonate of soda.
2. Step 2
   Combine flour, ginger and walnuts in a bowl. Make a well in the centre. Add date mixture, milk, oil and egg. Stir with a wooden spoon until just combined. Spoon mixture into holes of prepared pan.
3. Step 3
   Bake for 25 to 30 minutes or until browned and cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Serve warm with sauce and cream.

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Spinach and cheese muffins

• 
  1/2 teaspoon baking powder
• 1 tablespoon caster sugar
• 1/2 cup (25g) baby spinach
• 1/4 cup fresh basil leaves
• 1/4 cup finely grated parmesan cheese
• 1/2 cup buttermilk
• 1/4 cup extra-light olive oil
• 1 egg

1. Step 1
   Preheat oven to 200°C/180°C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
2. Step 2
   Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
3. Step 3
   Using scissors, cut spinach and basil into pieces. Add spinach, basil and parmesan to flour mixture. Stir to combine. Make a well in centre.
4. Step 4
   Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Wrap in plastic wrap. Place in lunchbox.

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Apple and bran muffins

• 
  1 1/2 cups self-raising flour, sifted
• 1/2 teaspoon baking powder, sifted
• 1 1/2 cups wheat bran
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 large pink lady apple, grated
• 1 cup reduced-fat milk
• 1/2 cup apple sauce
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten

Topping

• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon

1. Step 1
   Preheat oven to 190°C/170°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
2. Step 2
   Make topping Combine sugar and cinnamon in a bowl. Set aside.
3. Step 3
   Place flour, baking powder, bran, sugar, cinnamon and apple in a large bowl. Stir to combine. Make a well in centre.
4. Step 4
   Place milk, apple sauce, oil and egg in a jug. Whisk until just combined.
5. Step 5
   Pour milk mixture into well. Gently stir until just combined (don’t over-mix). Spoon mixture into prepared pan holes. Sprinkle with topping. Bake for 25 to 27 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

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Strawberry yoghurt muffins

• 
  250g strawberries, hulled
• 2 cups wholemeal self-raising flour
• 1/2 cup self-raising flour
• 1 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup dried cranberries
• 1 egg, lightly beaten
• 1/4 cup extra-light olive oil
• 1 3/4 cups 98% fat-free strawberry yoghurt
• 1 tablespoon demerara sugar

1. Step 1
   Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Chop half the strawberries. Cut remaining strawberries into wedges.
2. Step 2
   Combine flours, cinnamon, brown sugar and cranberries in a large bowl. Add egg, oil, yoghurt and chopped strawberries. Stir until just combined. Spoon into cases. Press strawberry wedges into tops. Sprinkle with demerara sugar.
3. Step 3
   Bake for 20 to 25 minutes or until browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

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Berry and mango buttermilk muffins

• 2 1/2 cups self-raising flour
• 1/3 cup caster sugar
• 1 1/3 cups buttermilk
• 1/4 cup olive oil
• 1 egg
• 200g frozen mixed berries
• 1 small mango, peeled, sliced

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
   Combine flour and sugar in a bowl. Whisk buttermilk, oil and egg together in a jug. Stir buttermilk mixture into flour mixture until just combined (mixture should still be lumpy). Fold in berries. Spoon into prepared muffin holes. Top with mango.
3. Step 3
   Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Place on a wire rack to cool.

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Choc-chip jelly muffins

• 
  85g packet creaming soda jelly crystals
• 1 cup boiling water
• 4 choc-chip muffins
• 1/3 cup vanilla ice-cream, softened

1. Step 1
   Place jelly crystals in a large heatproof bowl. Add boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 2 hours or until just set.
2. Step 2
   Meanwhile, using a small sharp knife, cut tops from muffins. Reserve tops. Using a melon baller or teaspoon, hollow out centre of muffins leaving a 5mm border. Fill each muffin with 2 tablespoons jelly (see note). Using a melon baller or teaspoon, place 1 scoop icecream in centre of each muffin. Sandwich with muffin tops. Transfer to plates. Serve.

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Hot cross muffins

• 
  300g (2 cups) self-raising flour
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 80g (1/2 cup, lightly packed) brown sugar
• 135g (3/4 cup) sultanas
• 85g (1/2 cup) dried apricots, finely chopped
• 2 eggs, lightly whisked
• 185ml (3/4 cup) milk
• 100g unsalted butter, melted
• 80g (1/2 cup) icing sugar mixture
• 2 teaspoons water

1. Step 1
   Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, mixed spice and cinnamon into a large bowl. Stir in the brown sugar, sultanas and apricot. Make a well in the centre. Combine the egg, milk and butter in a jug. Pour into the well. Use a large metal spoon to stir until just combined.
2. Step 2
   Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
3. Step 3
   Place the icing sugar in a small bowl. Gradually stir in the water to make a thick icing. Place in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Pipe a cross onto each muffin and set aside until the icing is set.

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