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.