Rhubarb Bakery

muffins

Looking for something quick and easy to bake that is ideal for an in-between snack and perfect for those dreaded lunch boxes?  Well look no further – muffins are your answer.  These can be changed in so many ways that the family will never tire of them.

Let’s start with a breakfast muffin. Cheese muffins are perfect if you on the run and don’t have time to stop for breakfast.  Simply mix together 1 cup flour, 1 cup grated cheese, 2t baking powder, ½ cup milk, 1 egg, salt, pepper and herbs of your choice.  Spoon into your greased muffin pan.  It is always advisable to only ¾ fill the muffin cups as the muffins need space to raise.  Bake at 240C for 15 minutes.  This quantity will make approximately 12 muffins.

Apple and Walnut muffins

1¾ cup flour                                                      125ml oil

¾ t bicarbonate of soda                                    1t vanilla essence

1ml salt                                                              ½ cup chopped walnuts

1ml cinnamon                                                    1½ cup grated apple

¾ cup sugar                                                       2 eggs

 

Sift together the flour, bicarb, salt and cinnamon.  Mix in the sugar.  Beat the eggs, oil and vanilla essence together.  Make a well in the centre of the dry ingredients and pour in the liquid mixture.    Add walnuts and apple and mix to just moisten.  Again just ¾ fill muffin tins and bake at 190C for 15-20 minutes.

Lemon and Poppy Seed muffins

2 cups flour                                                        4t baking powder

½ t cinnamon                                                    1T poppy seeds

½ cup brown sugar                                           1T grated lemon rind

½ cup oil                                                            2 eggs

¾ cup plain yoghurt                                           ¼ cup milk

 

Sift together the flour, baking powder and cinnamon into a large mixing bowl.  Stir in the poppy seeds, brown sugar and lemon rind.  Beat the oil, eggs, yoghurt and milk together well.  Make a well in the centre of the dry ingredients and pour in the liquid mixture, mixing to good moist consistency.  ¾ fill the muffin tins.   Now mix together 2T brown sugar and 1 t cinnamon and sprinkle this topping over the batter mixture.  Bake at 200C for 15-20 minutes.

Banana and Orange muffins

2 eggs                                                                   300ml brown sugar

80ml oil                                                                 300g cake flour

8ml Bicarbonate of soda                                      5ml salt

250ml digestive bran                                            250ml All Bran cereal flakes

3 bananas mashed                                              5ml grated orange rind

125g sultanas                                                      100ml orange juice

400ml milk                                                           50ml chopped walnuts (optional)

In a large bowl beat well the eggs, brown sugar and oil.  Sift the dry ingredients and add along with the remaining ingredients to the bowl.  Beat until well mixed.  Spoon mixture into greased muffin pans, bake at 160C for 20 minutes.  This mixture can be kept in a well-sealed container in the refrigerator until required so just make as many as you require.  The mixture will keep for up to 1 month and makes a very large batch of muffins.

Large Honey muffins

125ml milk                                                      150ml cake flour

10ml baking powder                                       100ml castor sugar

50ml melted butter                                         1 egg

½ ml salt

Set oven to 200C.  Beat egg yolk and sugar together until light and fluffy.  Melt butter in warmed milk, add milk and sifted dry ingredients alternatively to creamed mixture.  Place spoonfuls into muffin pans and bake for 15 – 20 minutes. Once baked, pierce muffins with a skewer and pour over hot syrup mixture.  To make the syrup mixture; mix 50ml butter, 50ml golden syrup or honey and 5ml vanilla essence and bring to the boil.  These must be served hot with cream as an optional.

Bran Muffins

4 X-large eggs                                                  5 cups cake flour

¾ cup oil                                                           5t bicarbonate of soda

3 cups brown sugar                                         ¼ t salt

4 cups digestive bran                                      250g seedless raisins or chopped dates

4 cups milk                                                      1 t vanilla essence

Beat eggs and sugar until thick and creamy.  Add oil and beat well again.  Add bran, flour, salt, bicarb, raisins and vanilla essence alternately with the milk.  Pour mixture into a container with a tight fitting lid and refrigerate.  Leave for at least a day before using the batter. When ready, stir mixture and fill muffin pans and bake for 20 minutes at 180C.  Cool slightly, cut in half, spread with margarine and serve.

This recipe mixture can also be kept in the refrigerator for up to 30 days; if you have not eaten it all by then.  It is very handy when unexpected guests arrive as you are always prepared with a snack on hand.