09/03/2021
CategoryBaking, Fruit, Muffin, Muffin, Occasional, Recess, Snacks, Snacks, Wholegrains
Yields14 ServingsQuarter (3.5 Servings)Half (7 Servings)Default (14 Servings)Double (28 Servings)Triple (42 Servings)
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
1 cup white self raising flour
1 cup wholemeal self raising flour
½ cup caster sugar
2 eggs
½ cup canola oil
¾ cup reduced-fat milk
1 cup fruit (see variations below)
Method
1
Preheat oven to 180°C.
2
Lightly coat muffin tray with canola or olive oil cooking spray.
3
In a bowl, sift together flours and sugar, making a well in the centre.
4
Lightly whisk eggs then add oil and milk.
5
Add the mixture to the dry ingredients along with the fruit. Stir until just combined. Do not overmix at this stage.
6
Spoon into muffin tins, making 14 muffins and bake for 20-25 minutes.
7
Serve warm or cooled at room temperature.
Variations
When making 14 muffins:
- Berry muffins: 1 cup of frozen berries, mixed or individual (e.g. raspberries, blueberries) + 1 teaspoon of vanilla extract.
- Banana muffins: 1 cup mashed banana (approximately 2 large bananas).
- Apple and cinnamon muffins: 1 cup peeled and grated/finely diced apple + 1 teaspoon ground cinnamon.
- Banana and blueberry muffins: ½ cup mashed banana + ½ cup blueberries.
- Peach and passionfruit muffins: ¾ cup diced, canned peaches (in fruit juice) + 2 tablespoons passionfruit pulp.
- Chocolate and banana: ¼ cup cocoa powder sifted + 1 cup mashed banana (approximately 2 large bananas).
Nutrition Facts
Serving Size 68.8g
Servings 14
Amount Per Serving
Calories 195
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 0.9g5%
Sodium 160mg7%
Total Carbohydrate 23.6g8%
Dietary Fiber 1.9g8%
Sugars 9****g
Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 cup white self raising flour
1 cup wholemeal self raising flour
½ cup caster sugar
2 eggs
½ cup canola oil
¾ cup reduced-fat milk
1 cup fruit (see variations below)
Directions
1
Preheat oven to 180°C.
2
Lightly coat muffin tray with canola or olive oil cooking spray.
3
In a bowl, sift together flours and sugar, making a well in the centre.
4
Lightly whisk eggs then add oil and milk.
5
Add the mixture to the dry ingredients along with the fruit. Stir until just combined. Do not overmix at this stage.
6
Spoon into muffin tins, making 14 muffins and bake for 20-25 minutes.
7
Serve warm or cooled at room temperature.
