These muffins are great as a snack in between meals, and are great for kids´ lunch boxes. Low in fat and sugar, they make a good alternative to high fat cakes and cookies. They make a small contribution to a child´s daily calcium requirement.
Very easy to make, and the best thing is that you can freeze them for up to 6 months, a real bonus for busy mums. Make a big batch, freeze and then just pop into the lunchboxes for a sweet treat.
Basic muffin mix
Ingredients for approx 12 muffins
- 225g / 8 oz plain flour
- 1 tbsp baking powder
- 1 tbsp castor sugar
- ½ tsp salt
- 1 egg, lightly beaten
- 120 ml / 4 fl oz milk
- 25g / 1 oz melted butter or margarine
- combine in a bowl the flour, baking powder, sugar and salt
- melt the butter, and add to the milk and beaten egg
- stir the egg mixture into the dry ingredients with a fork until all the flour is moistened. The secret to making these muffins nice and light is not to overmix them at this stage!
- Spoon the mix into baking cases until the cases are approximately ⅔ full.
- Bake for approximately 20 minutes until golden brown.
These are delicious served straight from the oven, split in half and buttered. The plain muffin mix gives a cake that is similar in taste and texture to a scone.
Try the following variations, one is sure to become a family favourite.
Wholemeal date & nut
Substitute wholemeal flour for white flour, and add 50g / 2 oz each of chopped dates and nuts when you add the egg mixture.
Use pineapple juice in place of half the milk, and add 50g / 2oz of crushed pineapple into the egg mixture
Oatmeal & raisin
My family´s favourite! Reduce the flour to 100g / 4oz and replace with 100g / 4 oz of quick cook porridge oats. Add 1 tsp of ground mixed spice with the dry ingredients, and 100g / 4 oz of raisins with the egg mixture.
Quarter fill the cases, then place 1tsp of jam onto the batter, before topping them up.
These will freeze for up to 6 months.