Standard muffin recipe

This no-fail base muffin recipe is great for creating muffins with individuality. The addition of wholegrain flour and yoghurt give them a much higher nutritional value, and they're low in fat too!

I hope you'll enjoy creating your own flavour combinations, or try some of the suggestions below.

Makes 12.

Ingredients

• 1 cup white flour
• 1 cup wholemeal flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup yoghurt
• 1/2 cup milk (or substitute of your choice - soy-milk, rice-milk, water)
• 1/4 cup canola oil

Method

Mix dry ingredients together in a bowl. Mix in egg, yoghurt, oil, and milk (or substitute). Mix ingredients gently, until just moist.

Spoon into greased 12-cup muffin tin.

Bake at 180 degrees for 15 minutes.

Flavour Combinations

Add these ingredient combinations individually to the base recipe (above) to give your muffins variety:

Lemon & Poppy seed

Add: 2 Tbsp poppy seeds, 1 tsp lemon juice, 1 tbsp grated lemon zest, and replace milk with 1/2 cup of squeezed lemon juice.

Banana & Chocolate Chip

Add: 1 mashed banana, 1 cup chocolate chips.

Blueberry

Add: 1 cup blueberries (frozen or fresh)

Raspberry and White chocolate

Add: 1 cup raspberries (frozen or fresh), place 1 white chocolate melt, or square of chocolate in the centre of each muffin before cooking in the oven.

Crunchy apple

Add: 1 grated apple, only 1/3 cup milk (apples contain a lot of moisture), sprinkle tops with brown sugar before cooking in the oven.

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