Gwbertlady.com

Violet’s Muffins – with variations

Ingredients

2 cups (300g) self-raising flour
1 cup (150g) Plain flour
1 teaspoon bicarbonate of soda
200g firmly packed brown sugar
2 eggs
1½ cups (375ml) milk
¾ cup (180ml) vegetable oil

Topping
¼ cup (50g) firmly packed brown sugar
35g plain flour
40g butter

Method

Preheat oven to moderately hot.
Grease 16 holes (1/3 cup/80ml) of two muffin pans.
Sift dry ingredients into large bowl; stir in combined eggs, milk and oil.
Add ingredients plus your chosen variation, following methods given.
Bake in moderately hot oven for about 20 minutes.

Variations

Apple Cinnamon
2 teaspoons ground cinnamon, 1½ cups finely chopped apple. Sift cinnamon with dry ingredients; stir in 1 cup of the apple. Sprinkle muffins with remaining apple and Topping.

Blueberry
200g fresh or frozen blueberries. Spoon half of the basic muffin mixture into prepared pans; sprinkle with half of the blueberries, spoon over remaining mixture. Sprinkle with remaining blueberries and Topping.

Banana Walnut
1 cup of mashed, over-ripe banana, 1 cup finely chopped walnuts. Stir banana and half of the walnuts into basic muffin mixture. Sprinkle muffins with remaining walnuts and Topping.

Topping
Combine sugar and flour in a small bowl; rub in butter.

MAKES 16
Per serving:
apple cinnamon 14.4g fat; 1264kj
blueberry 14.4g fat; 1264kj
banana walnut 19.5g fat; 1505kj

2 Responses to “Violet’s Muffins”