They are such a versatile baked good. With a good basic recipe and very little skill you can add any number of ingredients to get a special end product. They are so marvellously easy to make. Molly and Lulu love having a go. I always keep a dozen or so in the freezer for after school or lunchbox snacks.
After the Brisbane floods the three of us got stuck in and made four dozen to hand out. It was a wretched reason to be baking but I was so proud of how dedicated they were to the cause.
Here is a recipe I have found to work particularly well with fruit and with which you can easily play around with the ingredients. This particular recipe includes pear and chocolate chips but don’t feel limited to this combination. I have substituted the pear for carrot previously which makes a beautiful moist muffin that keeps well. You could also substitute the pear for apple, leave out the chocolate chips and add sultanas instead. I also make a plain muffin with buttermilk to which I might put a dollop of lemon butter in the centre and some grated lemon rind. The possibilities are only limited by your imagination. Give them a go; your kids will love you for it.
- 1 1/2 cups of all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 small or one large pear grated
- 1/4 cup orange juice
- 1/4 teaspoon allspice2 large eggs
- 2/3 cup of brown sugar
- 5 tablespoons of warm, melted unsalted butter
- 1/2 cup of mini chocolate chips
Mix the eggs, sugar, butter, and orange juice together. In a larger bowl mix the dry ingredients. Fold the wet gently through the dry until only just mixed. You do not want to work the flour too much as this will activate the glutens and give you tough muffins. Spoon into muffin tins lined with squares of baking paper or patty cake cases. Bake for approximately 20 minutes at 180°C or until just cooked in the centre.