No diss to Muffin Break. I seriously love their muffins but its just packed in with sugar and the guilt is strong with me... so I avoid it at all cost now.
This recipe can be adapted with any fruit you have lying around or swap it out with chocolate.
Its a basic muffin but the taste is nothing short of magnificent. And healthy if you want it to be.
Lets get down to business.
Recipe makes 12-15 muffins.
Ingredients:
2 cups white self-raising flour OR you can do 2 cups of wholemeal self raising flour or gluten. Whatever takes your fancy.
1 tablespoon of brown sugar (optional)
Options: ¾ cup apple puree, or 1 banana, or 1 cup (150g) blueberries (or any fruit), or if you want sweet then you can 1/2 cup of choc chips white with a fruit.
2 eggs
1/2 cup of greek yoghurt
¾ cup milk
Optional - maple syrup or brown sugar (see below)
Method:
Preheat oven to 180°C and line a muffin tray with either patty cases or spray it up!
Add flours, sugar (optional) and fruit to a mixing bowl. Mix dry ingredients.
In a separate bowl (or not... who does that anyway) mix together eggs, yoghurt, and milk. Make a well in the centre of the dry ingredients and gently pour over wet ingredients. Mix ingredients until just combined.
Spoon mixture into muffin tray and bake for 12-15 minutes, or until fully cooked through.
Optional - Before its baked (it still soft on the top) - I added a sprinkle of maple syrup to the top of each of the muffins and a sprinkle brown sugar too. It gives you that crunchy top if you are looking for that.
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