Tag Archives: muffin

Best Ever Blueberry Muffins!

13 Oct

These muffins are really good.  For some reason they always turn out better than I would expect??? I always buy blueberries when they are on special and keep them in the freezer so I can whip up a batch of these muffins whenever I want.


  • 2 cups plain flour (or 1 plain flour and 1 wholemeal flour)
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • ½  tsp salt
  • ¾  cup sugar
  • 100g butter
  • 1 cup milk
  • 1 egg
  • 1 ½  cups blueberries (fresh or frozen)

Cinnamon sugar:

  • 2 Tbsp sugar
  • 1 tsp cinnamon

Oven: preheat to 220.C


In a large bowl place the first 5 ingredients.  In another bowl warm the butter until just melted, then add the milk and egg.  Then quickly beat together.   (the reason that you do not want to have the butter too hot is that you do not want to scramble the egg when you add it in)

Place the dry mixture and the blueberries into the bowl with the liquids.  Gently mix until just combined.  Do not over mix!!  Place mixture into muffin tray and sprinkle cinnamon sugar mixture over the muffins before you place them in the oven.  I am usually very generous with my sprinkling as I like the texture the sugar gives to the top of the muffin.

Bake for 12-15 minutes until the muffins spring back when lightly pressed.  If you use frozen berries they make take a few minutes longer.


I usually do not like ‘white’ muffins so I usually use wholemeal flour in my muffins recipes.  However for some reason these are really nice, it may be because of the cinnamon. When I did put wholemeal flour in this recipe it was a disaster.  All of the blueberries sunk to the bottom of the muffin tin and they where hard as rocks.  I think that the wholemeal flour that I got here in Singapore is a lot denser than the type I have used back in NZ.  So I am on the lookout for some good quality wholemeal flour, I may go and look at the organic shops.

Adapted from:  My Cookbook which I think came from my Mums cookbook which probably came from some great Kiwi Cook in NZ.

Whole Orange Muffins

27 Aug

Tasty tasty tasty!  It seems a bit strange but you use the whole orange in this recipe but the flavour is divine, they are so moist and yum yum yummy.  You really do need a food processor for this recipe.


  • 1 Orange
  • ¾ cup sugar
  • 1 egg
  • ½ cup milk or orange juice
  • 100g melted butter
  • 1 ½ plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup of dried cranberries
  • ½ cup walnuts (optional)

Oven: preheat to 200.C


Cut up the whole orange into small chunks and place into the food processor with the sugar. Blitz until the orange is finely chopped.  Add the melted butter, milk and egg and process until combined.

Place the dry ingredients into the food processor and sprinkle in the dried cranberries. Pulse mixture carefully until just combined.

Spoon mixture into muffin tin and cook for 12-15 mins or until slightly browned and they spring back when you touch the centre.


These are great straight from the tin still warm.  They are also great to freeze and use as a lunchbox filler. (they will be defrosted by morning tea time).  If you don’t have any dried cranberries you can use sultanas, I love the big juicy golden ones.  You can also add walnuts to give a bit of texture but I tend to double the amount of dried fruit instead.  Also, make sure you take out any pips from the oranges they may be a bit bitter.

Adapted from: My cookbook, It has taken me a lot of attempts to get this recipe just the way I like it. Originally I got the ideas from a couple of NZ bakers, Jo Seagar and Alison Holst and from a recipe on a sheet of newspaper that I found when I unwrapped some glasses when we moved from NZ to Singapore.

Lemon Yogurt Muffins

26 Jul

I needed to make something fast to take to a girlfriends house for a cuppa, so I made these.  They remind me a bit of lemon self saucing pudding, except you drizzle a lemon ‘sauce’ over the muffins after they have cooked.  I feel that they needed a bit of texture, next time I would sprinkle on some crunchy raw sugar.  You can also use flavoured yogurt, I had a yummy mango and peach yogurt in the fridge so I used that and it gave it a nice tropical flavour.


  • rind of two small lemons
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 1 egg
  • ½ tsp salt
  • 1 cup low-fat yogurt
  • ¼ cup lemon juice
  • 2 cups self-raising flour

(I had run out of self-raising flour so I made my own by adding 1 & ½ tsp of baking powder to 1 cup of flour)

Oven: place the rack just below the middle.  Heat oven to 200.c (190.c Fan bake)


Grate the yellow rind from the lemons into a large bowl, add everything else except the flour.  Mix to combine.  Sprinkle the flour over the wet mixture and fold it in gently.  Do not over mix!

Place into a 12 regular muffin pan that has been sprayed with non-stick spray.

Bake for 10-15 mins or until the muffin springs back when pressed in the centre.

While still warm drizzle the lemon glazse over the muffins.

Lemon glaze:

add 2 tsps of lemon juice to 2 tbs of icing sugar and mix to make a ‘watery’ icing


very fast and easy to make / great way to use up a couple of lemons / butter free, so they are healthy which means you can eat at least two if not three or four.

Adapted from: 100 favourite muffins and slices by Simon and Alison Holst