Perfect for lunch boxes. Perfect with that mid morning cuppa. Perfect for that inevitable afternoon slump. Perfect for the hungry hoards as they arrive in after school. Perfectly simple to make.
One of my friends and followers, Úna, shared this muffin recipe with me. Her children all love them, so I was sold. It’s a wonderful thing, being able to produce something that all of the children will eat.
Úna’s recipe has blueberries, three out of my five love blueberries, however only two will eat them in baked goods; I know I don’t get it either!! In place of the blueberries I used 1 chopped banana and 50g dark chocolate, also chopped into small pieces.
80g Butter, melted
225g Plain Flour
2 tsp Baking Powder
1/2 tsp Bread Soda
115g Golden Granulated Sugar, plus extra for sprinkling*
225 ml Natural Yoghurt
1 Large Egg, beaten
1/2 tsp Vanilla Extract
*I used 80g of Coconut Sugar.
- Preheat the oven to 180/160C fan and line a 12 hole muffin tin with cases.
- Melt the butter and set aside.
- Sift the flour, baking powder and bread soda into a large bowl.
- Stir in the sugar.
- Make a well in the centre of the dry ingredients and add in the yoghurt, egg, butter and vanilla. Stir enough to incorporate everything without overworking the mixture.
- Fold in the blueberries, or whatever addition you have decided to use.
- Divide the mixture between the cases and bake for 20-30 minutes depending on your oven. They were finished in 20 minutes in mine.
These are some of the lightest, fluffiest muffins I have ever made and I make alot of muffins!
Make them, let me know what you think of them.