This is your perfect basic muffin recipe, ready to add whatever flavourings, fillings or toppings your heart desires.
- 1 large banana, mashed
- 1 tsp natural vanilla extract
- 170 ml (5½ fl oz/⅔ cup) vegetable oil (sunflower, canola, peanut are all good too)
- 250 ml cup (8½ fl oz/1 cup) non-dairy milk of choice (soy, coconut, oat or almond)
- 170 g (6 oz/¾ cup) caster (superfine) sugar
- 375 g (13 oz/2½ cups) self-raising flour
- 80 g (2¾ oz/½ cup) grated carrot, 1 tsp ground cinnamon and ½ tsp ground allspice for carrot cake muffins
- chopped strawberries
- peanut butter, swirled through the batter
- passionfruit pulp and shredded coconut
- dark chocolate and nuts
- oats and cinnamon, topped with maple syrup
- 1 tsp rosewater, ½ tsp ground cardamom and 65 g (2¼ oz/½ cup) chopped pistachio nuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180°C (350°F). Line a regular 12-hole muffin tin with baking paper, or grease with a little oil or margarine. (If your muffin holes are large, you should have enough batter for about eight muffins.)
- Place the banana, vanilla, oil, milk and sugar in a large bowl and whisk together. Add any desired flavours and stir well.
- Add the flour in two batches, stirring gently until it is just beginning to combine. It’s ideal to be able to see a little flour throughout the mix, as this gives a great texture. Do not overmix, or your muffins will become chewy.
- Spoon the mixture into the muffin holes. Bake for 15 minutes, or until golden on top and just cooked through the centre.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99