Choose Your Own Adventure Muffins
Prep: 10 mins
Cook: 25 mins
Serves: 12
5
5
This is a great base recipe to add fun fillings of your own
10

Ingredients

  • olive or canola oil spray
  • 1 cup self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1/4 cup sugar
  • 200 g low-fat natural yoghurt
  • 2 tbs canola oil
  • 1 egg
  • mix-ins- choose from the list below or create your own!

Method

  1. Preheat oven to 200°C. Lightly grease a 12-hole muffin tray with oil spray.
  2. Mix the flours and sugar together in a large bowl.
  3. In a separate bowl, mix the yoghurt, oil, egg and mix-ins
  4. Add this wet mixture to the flour and sugar mixture and stir until just combined. Be careful not to over-mix.
  5. Spoon into muffin tray and bake for 20-25 minutes, until lightly golden and a skewer inserted into the middle comes out clean.

Note: This mixture will make 24 mini muffins. Smaller muffins will cook quicker so check them after 15 minutes.


Variation:

Banana-rama: 2 mashed bananas + 1/4 cup rolled oats Coco Jambo: 1 small can crushed pineapple (well drained) + 2-3 tbs dessicated coconut Halloween: 3/4 cup grated pumpkin + 1 tbs allspice Apple-y ever after: 1 grated apple (skin on) + 1 tsp cinnamon + 1 tsp vanilla essence Berry-licious: 1 cup fresh or frozen berries Tutti-fruity: 2 tbs chopped dried fruit.

Comment:

Storage: Individually wrap in cling wrap and freeze for up to 3 months and place in lunchboxes still frozen. They will be defrosted by recess time.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Comments (10)

  • LiveLighter

    Hi Sarah, you can substitute self-raising flour with 1 cup of plain flour + 2 teaspoons of baking powder. Thanks, Gael
    LiveLighter
    Posted on: 21 Jun 22

  • Avatar

    Could you use plain flour with baking powder or something else instead of self raising? It’s just I usually buy plain flour so wanted to use that first!
    sarah Oakley
    Posted on: 17 Jun 22

  • Avatar

    Love the Apple-y ever after. Doubled the recipe. It made 20 muffins. I used 1/4 measuring cup of mixture to each muffin cup before baking. Yum!
    Penny Lamb
    Posted on: 04 Mar 22

  • LiveLighter

    Hi Jeanette, A couple of things you could try are being careful not to over-mix the batter, and taking muffins out of the pan soon after they come out of the oven to make sure they don't keep cooking. You could also try adding some extra banana to the batter. Cheers, G
    LiveLighter
    Posted on: 29 Jun 18

  • Avatar

    I have made this recipe up on two separate occasions and the muffins have come up a bit dry. Any suggestions to rectify the outcome?
    Jeanette Klowss
    Posted on: 29 Jun 18

Rating (2 ratings)

5