Wendy's Kitchen Table

I love a good muffin, savoury or sweet…Take this basic muffin recipe and add your own variations. Get a head start for back to school lunch boxes and your kids will have great tasting muffins everyday for snack or lunch. Suitable to freeze.

INGREDIENTS
2 cups self-raising flour
1 cup white sugar
½ teaspoon salt
1 egg
¾ cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1-2 cups of additional ingredients (see list below)

METHOD
Preheat oven to 180°C or 160˚C fan-forced. Spray a 12 - hole muffin tray and set aside. In a bowl, combine the flour, sugar and salt and mix. In a jug, combine the egg, milk, vanilla and oil. Add the additional ingredients into the bowl and fold in the wet ingredients using a spatula until all ingredients are just wet. Using a 1/3 cup measure, fill each muffin cup. Bake for 20-25 minutes. Leave to cool in the tray for 5 minutes and then cool on a wire rack.

VARIATIONS: SWEET
Banana choc chip - 1 cup mashed banana + ½ cup choc chips
Blueberry - 1 cup frozen or fresh blueberries + 1 teaspoon lemon rind
Apple, Sultana and cinnamon - 1 cup tinned pie apples (or 2 medium apples, peeled and diced) + 1/2 tsp cinnamon + 1/2 cup sultanas 
Raspberry and white chocolate - 1 cup fresh or frozen raspberries + 1/2 cup white chocolate chips
Choc chip - 1 cup chocolate chips
Double Choc Chip - 3 tbsp cocoa + 1 cup chocolate chips
Lemon and poppy seed – ½ cup poppy seeds + zest of 2 lemons

VARIATIONS: SAVOURY
Omit sugar and vanilla extract. Add 1 cup of grated tasty cheese, season with salt and pepper + 1-2 cups from the following list: 
grated zucchini, feta, chopped herbs, garlic, cherry tomatoes (halved), mushroom, ham, sun-dried tomatoes salami, bacon, corn, olives, onion, spring onion, capsicum, drained pineapple pieces, cold left over cooked pumpkin or sweet potato etc

FREEZING: Wrap each muffin individually in Glad Wrap, then tinfoil. Freeze for up to 2 months.