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Recipes

CUP CAKES AND MUFFIN RECIPES

 

Peanut Butter Apple Muffins

Carrot and Nut Muffins

Plum and Yoghurt Cupcakes
 

Peanut Butter and Apple Muffins

                                 	            
Who can resist a fresh muffin still warm from the oven?

Ingredients
1 ¼ cups white flour, sifted
½ cup whole wheat flour, sifted
4 tsp baking powder
¾ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
2 tbsp peanut oil
¼ cup unsalted smooth peanut butter
¼ cup sugar
1 egg
1 cup skim milk
¾ cup apple, raw and chopped

Method
Sift flour, baking powder, salt, cinnamon and nutmeg together and set aside. Cream oil and peanut butter with sugar, beating until light and fluffy.

Add egg and beat well. Stir in milk and chopped apple. Add flour mixture and stir just enough to moisten dry ingredients. Fill greased muffin tins ⅓ full and sprinkle top of batter with an additional 2 tbsp sugar mixed with ¼ tsp cinnamon.

Bake at 200 degrees C for 20 to 25 minutes.

 

 

Carrot and Nut Muffins

These muffins are a delish combination of sweet, grated carrot, currants and crunchy walnuts. You're 
bound to love them as much as we do.
Ingredients
 100 g (3 1/2 oz) caster sugar
90 ml (3 fl oz) vegetable oil
1 medium egg
1 tsp vanilla extract
100 g (3 1/2 oz) self-raising flour
1 carrot, grated
50 g (1 3/4 oz) walnuts, chopped
50 g (1 3/4 oz) currants

Method
Preheat oven to 180°C (350°F).
Place sugar, oil, egg and vanilla in a large bowl and beat until smooth. Add flour, carrot, nuts and currants and stir well until combined. Spoon into greased muffin trays and bake in preheated oven for 15-20 minutes, or until golden brown and risen.
Makes 6 large or 12 small muffins.

 

 

Plum and Yoghurt Cupcakes

The yoghurt makes this muffin mixture nice and creamy, which is a perfect contrast for the tart 
pieces of plum.
Ingredients
 75 g (2 2/3 oz) soft butter
100 g (3 1/2 oz) caster sugar
50 g (1 3/4 oz) natural yoghurt
1 medium egg
150 g (5 oz) self-raising flour
3 ripe plums, cut into small slices

Method
Preheat oven to 180°C (350°F).
Cream butter and sugar until light and fluffy. Add yoghurt and egg and beat well. Stir through flour, then plum pieces. Spoon into greased muffin tins and bake in preheated oven for 20-25 minutes, or until golden brown and risen.
Makes 6 large or 12 small muffins.