6 Ingredient Basic Muffin Recipe
Updated: Oct 23, 2019
When I cook for school lunches I tend to make muffins rather than one large cake, simply because it's easier to portion control and fit into our Bento-style lunchboxes.
I am one of those parents who does not give a "treat" in lunchboxes. While our school is strict about what is allowed in lunchboxes, my reasoning is putting a treat in a lunchbox daily becomes an everyday food not a treat. For our family, treats are for holidays and birthday parties.
With low sugar content and filled with fruit, oats and muesli combinations these muffins are the perfect answer for something other than fruit, veggies and a main lunch in a lunchbox.
With this recipe you can use any flavouring combination you like. Below are some of the ones that my twins like:
Carrot, apple and flaxseed
Apple and raspberry
Apple and date
Banana and honey
Pear and oats
Prep 10min // Cook 20min
INGREDIENTS
2 cups of plain flour
1 ½ tsp baking powder
75g butter
1 cup milk
2 eggs
¼ cup caster sugar
THERMOMIX METHOD
Preheat the oven to 180 degrees, line a muffin tin with muffin cases and set aside.
Add the butter to the bowl and melt 3min/37 degrees/sp3.
Add all the remaining ingredients, mix 10 sec/sp5 then scrape down the sides and repeat.
Add your preferred flavouring and mix 10sec/reverse/soft.
Pour the batter into the muffin cases and bake in the oven for approximately 15 - 20 minutes or until a skewer comes out clean.
Non-THERMOMIX METHOD
Preheat the oven to 180 degrees, line a muffin tin with muffin cases and set aside.
Melt the butter in the microwave at 15 second intervals until melted.
Add all the ingredients into a bowl and mix well until well combined.
Fold in your preferred flavouring.
Pour into muffin cases and bake in the oven for approximately 15 - 20 minutes or until a skewer comes out clean.
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