A cold day at anchor, bananas going brown, morning tea time approaching… no matter what the question, muffins are the answer! Here’s a basic muffin recipe that can be customised to whatever is available, sweet or savoury. Try a savoury version for a light lunch. It’s quick, it’s easy, and will make you a champion in the eyes of your crew!
- 5 cup self-raising flour (220g)
- ½ cup sugar
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- ¾ cup milk
- 1 egg
- ½ - ¾ cup vegetable oil (I usually use ~ ½ cup)
Additions such as dried or fresh fruit, nuts, chocolate nibs, vanilla, cinnamon, etc.
Grease two 6-hole muffin tins. Mix flour and sugar (omit sugar for savoury muffins). Add any additional dry ingredients (eg. spices, nuts, chocolate). In separate bowl combine milk, egg and oil and whisk lightly. Stir in any wet ingredients (eg mashed banana, berries). Combine wet and dry and mix lightly. Fill muffin tins to no more than two-thirds full. Bake 20-25 min or until brown on top. Makes approx. 8-12 muffins.
Note that I haven’t given any amounts for the add-ins. That depends on whether you’re adding wet or dry ingredients! You’ll have to play around a little to get the right consistency – too wet, add a little more flour, too dry, add a little more milk. If using cheese or pesto, then cut down on the oil.
Combinations / ideas:
Sweet: Banana
Grated carrot & walnut
Apple, oatmeal & cinnamon
Lemon zest, vanilla & yogurt (instead of milk)
Oatmeal, dates, & walnuts
Savoury: Cornmeal, canned corn, capsicum & cheddar
Grated zucchini, spring onions, bacon & cheddar
Dried tomato, olives, pesto, & feta
Grated pumpkin, feta & pepitas
