Very Berry Muffins

This recipe for berry muffins is a great way to use up leftover yoghurt and berries. They are fantastic straight out of the oven but keep extremely well in a sealed container for a couple of days. Alternatively, pop them in the freezer and take them out as needed. Tasty.

Very Berry Muffins
Makes 40+ mini muffins

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/3 cup caster sugar
  • 1 egg
  • 3/4 cup yoghurt (this can be anything – I used a pottle of Meadow Fresh Live Lite Berry Crème)
  • 1/4 cup milk
  • 1/4 cup oil (canola is good here)
  • 1 1/2 cup berries (I used frozen raspberries, but a mix of blueberries, raspberries, or strawberries would be great)
  • 3 tbsp honey

Preheat the oven to about 190 degrees. I decided I felt like mini muffins on this particular afternoon but you can easily use whatever you desire – line a standard muffin tray with paper cases or just spray a mini muffin tray.

Sift the flour, baking powder and cinnamon into a bowl, stir in the sugar and make a well in the centre of the mixture.

Lightly beat the egg with the yoghurt, milk and oil. Pour into the well and stir together. Lastly fold i the berries. Spoon the mixture evenly into the prepared muffin tray.

Bake in the preheated over for 20-25 minutes until the muffins are well risen and golden brown. Remove from the oven and while still warm, brush with honey.

Double Chocolate Cream Cheese Filled Muffins

What can I say? These muffins are epic. This is your ideal recipe to whip up on a cold, blustery day like it is in Wellington at the moment, infact all over New Zealand I believe!

I like them best straight out of the oven when the piping hot cream cheese just oozes out from between the chocolatety goodness. Incredible.

Guess you’ll just have to try the recipe to know what I’m talkin’ ’bout 🙂

Double Chocolate Cream Cheese Filled Muffins
Makes 12

  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1/2 cup sour cream
  • 2 tsp milk
  • 1 cup flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Filling:

  • 100 grams cream cheese, softened (I used light Philadelphia cream cheese)
  • 2 tbsp sugar
  • 1 tbsp flour

Preheat oven to 180 degrees. Line a muffin tin with paper liners or spray well with non stick cooking spray. Set aside.

In large bowl, beat the oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, for 3 minutes or so. Fold in remaining ingredients until just combined.

In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.

Scoop 1 large spoonful of muffin batter into prepared muffin tins to be 1/3 way full. Drop small spoonfuls of cream cheese mixture into middle of muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour overtop cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full.

Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Once cooled, store in air tight containers, ideally in the fridge.

They also freeze particularly well 🙂 Enjoy.

Pumpkin, Spinach & Feta Muffins

These muffins are fantastic!

One, they are pretty versatile and two, they are often the result of the great-big-fridge-clear-out. And to honest, they also make for a damn good, healthy lunch.

Okay, so my latest addiction, the Ministry of Food Cheese Scone gives these muffins a more than decent run for their money in terms of lunch material. But give this recipe a go anyway, you will not be disappointed!

Pumpkin, Spinach & Feta Muffins
Makes 12

  • 2 cups flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 50g butter
  • ½ cup milk
  • 1 egg, beaten
  • 2 tbsps sweet chilli sauce
  • 1 packet feta cheese, cubed
  • 2 cups pumpkin, cubed and roasted
  • 1 onion
  • 2 cups spinach

Pre-heat the oven to 180 degrees. It is best to prepare your choice of vegetables before you start, like roasting the pumpkin cubes and chopping the onion and mushrooms – set aside in a bowl.

Mix together flour, baking powder, salt and feta. Add vegetables to dry ingredients. Melt butter and combine with milk, egg and sweet chilli sauce. Add to dry ingredients. Mix to combine, but remember to not over mix. Spoon the mixture into a greased muffin tray.

Bake at 180 degrees for at least 15 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Banana Muffins

Muffins, muffins, what to write about muffins?

I personally think muffins are completely underrated. Or should I say, homemade muffins are completely underrated. My opinion of muffins is often tainted by the cafe or supermarket type – often too dry, too dense, too sweet…….I could go on. They really make you forget how incredibly moist and delicious a fresh, baked-from-scratch muffin can be.

A muffin recipe would have to be one of the easiest recipes to follow. So easy and often with very few ingredients, you can have these in the oven in 10 minutes flat. The greatest thing about this recipe is that the *best* banana aroma fills your house as they bake…

Banana Muffins

  • 1 1/2 cups self raising flour
  • 1/2 cups sugar
  • 1/4 cup oil
  • 2/3 cup milk
  • 2 ripe bananas

Preheat oven to 180 degrees. Spray 12 cup muffin tray with cooking spray.
Sift flour into a bowl then add sugar, oil and milk. Mix well but do not beat. Add mashed bananas and fold through mixture. Fill muffin cups 3/4 full. Bake for 15-20 mins until golden.

Easy and Healthy Bran and Sultana Muffins

Am I the only one that finds Bran Muffins a comfort food? Probably. I swear by these muffins and make them all the time. They are super moist, delicious, and low in fat.

The smell of muffins cooking always brings me back to my childhood with good memories! This is a quick and easy recipe that can be whipped up and in the oven in just a few minutes.

Bran Muffins

  • 2 cups bran
  • 1 ½ cups milk, trim
  • 2 tbsps golden syrup
  • 2 eggs
  • 1 1/2 cups flour
  • ½ cup sugar
  • 2 tsps baking soda
  • ¼ a tsp salt
  • 1 cup sultanas

Soak the bran, milk, and golden syrup for about five minutes. Add the eggs, flour, sugar, baking soda and salt to the wet mixture. Add a cup of sultanas and give it a quick stir until just combined.

Divide mixture evenly between a 12-hole muffin pan. Bake for about 20 minutes at 180 degrees.

Mini Savoury Muffins

Soft, moist, bite-sized morsels. This recipe is all that, and more. Today’s blog post includes a gem of a recipe I managed to pinch politely ask a colleague for. Savoury muffins are great for picnics, weekends or to just keep in the freezer for weekday lunches. What I really like about muffins is that you can add anything you like to the mix…feta, spinach, mushrooms, sun-dried tomatoes, cooked pumpkin, chives, you name it!

Savoury Muffins

Adapted from Edmonds Cookery Book’s Savoury Muffins

  • 2 cups flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 50g butter
  • ½ cup milk
  • 1 egg (beaten)
  • Sweet chilli sauce
  • 1 packet feta cheese
  • Sun dried tomatoes – chopped finely
  • Vegetables – I used 1/2 onion, 1 cup of pumpkin, 1/2 courgette, several mushrooms, but anything goes.

Pre-heat the oven to 180 degrees. It is best to dice all vegetables and steam or microwave first. Dice feta. Mix together flour, baking powder, salt and feta. Add vegetables and sun-dried tomatoes to dry ingredients. Melt butter and combine with milk, egg and sweet chilli sauce. Add to dry ingredients. Mix to combine, but remember to not overmix.

Spoon the mixture into a greased muffin tray. I used mini muffin tins

Bake at 180 degrees for at least 15 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

I thought these mini muffins could use some jazzing up in presentation and had some fresh rosemary which I chopped up a bit to add on top. They came out really nicely, you could also use chopped nuts (e.g. Pistachio’s)

Finally, I encourage you all to share, swap recipes with friends, family, colleagues. Cooking is a wonderful thing. I used this recipe for my Week 3 entry for Wellington on a Plate ‘muffin’ category and won the week. More on this soon.