This is a classic and an easy crowd pleaser. You really can’t go wrong…
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1 cup milk
50 grams butter, melted (or half-half butter and natural yoghurt for a slightly healthier version)
1 cup frozen raspberries
1 cup (180 grams) white chocolate chips
- Preheat the oven to 190 C. Grease a muffin tin or line with patty cases and spray with cooking oil.
- In a large bowl mix flour, baking powder and sugar.
- In a small bowl whisk together egg, milk and butter.
- Add wet ingredients to dry ingredients along with the raspberries and chocolate.
- Using a large wooden spoon mix until just combined.
- Spoon into the muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden.
Healthy? 240 calories a muffin (with all butter)
Gluten free? I’ve used gluten free flour in this recipe and it worked white well. Keep the full amount of butter though, to keep it moist.
Storage: They freeze well, otherwise best eaten within a couple of days.
This recipe is awesome as it uses natural yogurt instead of butter, making cornbread on the side a smashingly healthy choice. Yet, they still taste buttery, it’s a baking mystery I tells you!
½ cup flour
½ cup of cornmeal (also known as polenta – found in with the polish food in UK supermarkets and with the pasta in Australian)
1 tablespoon sugar (more or less to taste)
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain fat-free yogurt
¼ whole kernel corn, drained
Preheat oven to 180 C. In a medium bowl combine dry ingredients. Then put everything else in and give it a good stir. Pour in to a sprayed square tray or fill eight muffin cups to about ½ full, as I have.
Bake for approximately 20 minutes, best served warm. When I defrost them to have with leftovers, I often pop them back in to the oven to give them that crustiness again.
Healthy? 80 calories a serve/muffin.
Gluten free: Switch out the flour for your GF flour alternative and these taste exactly the same.
Do: add an optional ¼ cup jalapenos and/or olives – it’s great if you are making it to go with chilli con carne, not so much with dishes like Moroccan lentil soup, too many flavours.
Storage: Store in an airtight container or they freeze well. Putting them back in the oven for 10 minutes when serving with leftovers is extra nice.