The nice thing about citrus fruits is that even when they have gone a bit soft and you wouldn’t eat them fresh out of their skin, they are still perfect for baking!
A few weekends ago one of my best friends gave me a few delicious home grown pomelos. I’d never had them before so I was pretty keen to give them a try and to find something yummy to add them into. So tonight after I had finished dinner and wanted something sweet I decided to try putting these citrusy delights to the cupcake test, and oh boy oh boy am I happy with how these turned out!
Pomelos are kinda like a grapefruit in flavour, not too sweet but also not too sour. If you wanted to you could substitute the pomelo in this recipe for your favourite fruit. The basic mixture is very versatile and would even taste great with chocolate chips thrown in. So don’t feel like you have to use pomelos, but if you have them I would recommend giving this one a try 🙂
Prep time – 10 mins, Cooking time – 20/25 mins, Makes 9
2 cups plain flour
3tsp baking powder
3/4 cup caster sugar
3/4 cup milk
3tbs vegetable oil
2tsp vanilla essence
Juice of 1 pomelo
Plus 1 additional pomelo sliced for decoration
- Preheat oven to 180 degrees C and prepare a muffin tray, set aside. In a large mixing bowl sift the flour, sugar, baking powder and salt.
- Making a well in the centre of the flour mix, crack in the egg and add the milk, vanilla, oil and pomelo juice.
- Mix well until all ingredients are combined and there are no lumps.
- Into your prepared muffin tray spoon about 3 table spoons of batter and top with a slice of pomelo.
- Bake for 20-25mins or until a skewer comes out clean. If you find your fruit browning place a sheet of aluminium foil over the top while baking.
- When cooked through, remove cakes from the tray and set aside to cool. If you like them warm, I suggest serving with a sprinkle of icing sugar and a scoop of vanilla ice cream 🙂
Who doesn’t like chocolate? If you find someone that doesn’t, well then there is something seriously wrong with them! These chocolate muffins are a serious indulgence. Chocolate base with two types of chocolate chips (thee if you don’t have a fussy husband who won’t let you use milk chocolate) brings all the yummy to these muffins.
Prep time – 10 mins, Cooking time – 20 mins, Makes 15
I remember a recipe similar to this that my mum used to make all the time when I was a kid. They were the best muffins ever, alas that recipe has been lost but I’d say this one comes in at a very close second. Rich but not too rich, good in the centre and crunchy on top, you definitely won’t be disappointed with these guys.
Triple Chocolate Chip Muffins
2 ½ cups self-raising flour
1/2 cup cocoa powder, sifted
3/4 cup dark chocolate bits
3/4 cup milk choc bits
3/4 cup firmly packed brown sugar
1 cup milk
1/2 cup vegetable oil
1 egg – lightly beaten
1 tsp vanilla essence
1/3 cup dark chocolate bits
1/3 cup milk chocolate bits
1/3 cup icing sugar
1/4 cup milk
1 tbs butter
- Preheat oven to 180 degrees C. In a large bowl sift the flour and cocoa powder. Mix in the chocolate bits and sugar and create a well in the centre of the bowl.
- In a small bowl mix the egg, milk, oil and vanilla and whisk lightly with a fork.
- Pour milk mix into flour mix and stir together with a wooden spoon until combined. If the mix is a little dry add a dash more milk.
- Spoon mixture into prepared muffin tins and bake for 20 mins.
- When cooked remove from muffin tins and allow to cool to room temperature.
- To create the icing, place chocolate, butter and milk in a microwave safe bowl and heat on high in the microwave for 20 seconds. Stir well until all the ingredients have melted and make a smooth mixture. Add the icing sugar and using a whisk, stir the mixture until smooth.
- Let mixture chill in the fridge to thicken for about 10 mins. When muffins have reached room temperature they can be iced.
Growing up blueberries were a constant staple in our household. I swear my mum had a slight obsession with them! Sundays nearly always consisted of super thin pancakes rolled with blue berries in the middle and dusted with icing sugar, so yummy!
I love these muffins because the flavours remind me so much of those Sunday treats but they are so much more user friendly! Perfect for morning tea snacks, or a quick breakfast option you wont regret making these muffins.
Prep time 15 mins, Cooking time 20 mins, Makes 12
Easy Blueberry Muffins
1 cup canned blueberries – drained (can also use fresh or frozen, or any other berry of your choosing!)
1 cup self-raising flour
1 cup plain flour
1 tsp baking powder
¾ cup milk
¼ cup vegetable oil
½ cup caster sugar
½ tsp salt
1 large egg
- Preheat oven to 200 degrees C. Prepare your muffin tray by either placing muffin cups into the tray or by greasing the tray.
- In a mixing bowl beat together the egg, milk and oil until well combined.
- Once combined place a sieve on top of the mixing bowl and place in gently the flours, baking powder, sugar and salt. Once all in sift into the wet ingredients mixture. Using a wooden spoon mix flour and egg mixture together until smooth.
- Gently fold in the blueberries (or your choice of fruit).
- Scoop about 2 tbs worth of muffin batter into your prepared muffin tray cups. Top with a sprinkle of cinnamon sugar.
- Bake for about 20-25mins or until a skewer comes out clean.