Recipe Mama

Banana & Choc Chip Muffins February 24, 2011

Filed under: Cakes — obsidian @ 2:42 am
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2 bananas (past their prime)
1/2 cup raw sugar
dash of vanilla essence
2 eggs
1/2 cup milk (or coconut milk)
2 cups SR flour
Handful choc chips

1). Mash the bananas into the bowl, then stir in all the other ingredients.  For these I used half a block of cooking chocolate cut into fine bits, as that’s what I had on hand.  Spoon into muffin tins (or make in a loaf pan), and bake at 180ºC for about 15 mins, or until a skewer comes out clean.

yes, no butter in this recipe, the banana replaces it!  You could use coconut/soy/almond milk in place of regular milk for a dairy-free alternative


Berry Muffins/Cupcakes August 10, 2009

Filed under: Cakes,For Kids — obsidian @ 6:57 am
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(I divide the batch in half and do half raspberry and half blueberry.)

1/2 cup butter (approx) – room temperature
1/2 cup raw sugar
2 eggs
1/2 cup milk
2 cups wholemeal SR flour
handful of berries

Beat butter and sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk and flour. Beat until pale and creamy.  Add the berries and stir to mix them in.  Spoon into muffin tins.   Bake in a preheated 180C oven for 10 – 15 mins until golden on top.  Best eaten while still warm


Carrot Muffins May 24, 2009

Filed under: Cakes,For Kids — obsidian @ 9:40 am
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These are yummy, and the crumble topping makes them look a bit fancier than your average muffin!


ok, yes, I know these aren’t really muffins in the pic, but I cleaned out the cupboards and rediscovered my mini loaf pans, and just had to make some.. there are proper muffins in the pic below.


1½ c SR flour
1 c wholemeal SR flour
2 tsp mixed spice
¾ c raw sugar
¾ c sultanas (or ½ c sultanas and ¼c walnuts)
1½ c grated carrot
1 tb golden syrup
2 tb vegetable oil
1¼ c milk
1 egg, lightly beaten


2 tb plain flour
¼ tsp mixed spice
1 tb butter
1 tb raw sugar
1 tb rolled oats
1 tb desiccated coconut


1). Mix the flours and spice in a large bowl. Add the sultanas, carrot and sugar, mixing well.
2). Mix the milk, golden syrup, oil and egg together, then mix this through the carrot mixture
3). fold this together gently, not mixing it too much (overmixing can make muffins tough)
4). Spoon the mixture into muffin tins.
5). If adding the topping, mix all the ingredients together, rubbing in the butter until you have a crumbly mixture. Sprinkle this over the tops of the muffins.
6). Bake in a 180°C preheated oven for 20 mins, until muffins are browning and a skewer comes out clean.


Muffin recipe from here:
topping recipe from here –



This mixture was enough to make 12 cupcake sized muffins plus some mini loaves.



Other carrot muffin recipes that look nice:


Strawberry Yoghurt & Banana Muffins March 23, 2009

Filed under: Cakes,For Kids — obsidian @ 5:15 am
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1 cup wholemeal SR flour
1 1/2 cups white SR flour
2 tb Fructose
1 1/4 to 1 1/2 cup strawberry yoghurt
1/4 cup rolled oats
1 egg
2 ripe bananas

Mash bananas, mix all the ingredients together, and pour into muffin pans (This makes about 24 muffins). Bake at 180 for about 20 mins.

(Adapted from the recipe here – Banana Muffins recipe – Best Recipes)


Savoury zucchini muffins February 22, 2009

150g bacon or ham (chopped)
1 small onion (chopped)
1 cup of self-raising flour
1/2 cup oil
4 eggs
1 teaspoon mustard (optional)
1/2 teaspoon paprika (optional)
2 cups grated zucchini
1 cup grated cheese

1). Lightly fry the bacon and onion.
2). In a large bowl, combine the flour, oil, eggs, mustard and paprika. Mix well.
3). Add the cheese, zuccini and (cooled) fried mixture. Stirring well to combine.
4). Pour mixture into muffin tins, and place in a preheated 200C oven until golden brown and cooked through. 15 mins for mini muffins or 20-25 mins for larger muffins.



Savoury Zucchini Mini Muffins

2 cups self-raising flour
1 tsp mustard powder
2 tb chopped chives
1 cup grated cheese
¼ cup grated parmesan cheese
1 medium zucchini, grated
1 cup Stock
2 eggs, lightly beaten
2 tb olive oil

1). Mix flour, mustard, chives, cheese and zucchini together.
2). In a separate bowl, add the stock, eggs and oil, mix well.
3). Pour the wet mixture over the dry mixture, and stir gently to combine
4). pour into greased muffin trays and bake in a preheated 200°C oven for 20 mins, or until they are golden brown.



Earl Grey Tea Muffins January 8, 2009

Filed under: Cakes — obsidian @ 1:00 pm
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2 cups plain flour
1 1/2 tsp. baking powder
4 Tbs. sugar
Pinch of salt
2 large eggs
3 Tbs vegetable oil
1 1/3 cups buttermilk (or 1 1/3 regular milk + 1 Tbs. vinegar)
1 tsp. or 1 teabag fine Earl Grey tea leaves.

1). Grease muffin tins and preheat oven to 180°C
2). Combine all dry ingredients in a bowl
3). In a separate bowl, combine the wet ingredients and beat well.
4). Gently combine the wet and dry ingredients, making sure not to over mix.
5). Divide the mixture between the muffin tins (this mixture will rise a lot), and bake for approx 20-30 mins, until a skewer inserted into the centre comes out clean
6) Turn onto a cake rack to cool