It’s great fun to invent different flavour combinations by mixing fresh, seasonal fruits in this muffin recipe. Check out some suggestions below, or make up your own.
Equipment
- measuring cup
- bowls – 1 large, 1 small
- mixing spoons
- chopping board
- cook’s knife
- 12-hole muffin tray
- skewer
- wire cooling rack
Ingredients
- 1 ½ cups self-raising flour
- 2 ripe bananas (mashed)
- cup reduced-fat natural yoghurt
- 1 egg
- ½ cup sunflower oil, plus 1 tsp extra for greasing
- 1 cup raspberries (frozen berries work well too, or try any seasonal fruit)
What to do
- Preheat the oven to 180°C.
- Pour the flour into the large bowl.
- Create a well in the centre of the flour mix.
- Mix together the yoghurt, egg, mashed banana and oil into the small bowl.
- Pour the egg mix into the flour and gently combine, adding the raspberries (don’t over work the batter).
- Spoon the batter into lightly greased muffin tray. Bake for 20–25 minutes or until a skewer inserted into the middle of the muffin comes out clean.
- Stand for 5 minutes on wire cooling rack. This will make the muffins easier to remove from the tray. After 5 minutes, remove muffins from tray and serve.
SEASONAL OPTIONS
Summer: peaches and raspberries.
Autumn: cinnamon and pear.
Winter: lemon, orange and poppy seed.
Spring: apple and strawberry.
TIP
Make a savoury version by using roasted or grated vegetables, freshly chopped herbs and a sprinkle of reduced-fat cheese.