Preheat oven to 205°C or 185°C Fan forced

2 cups self-raising flour
1 cup milk
1/4 cup vegetable/canola oil
1 egg
1/4 tsp salt
3/4 cup sugar


2 cups plain flour
3 tsp baking powder
1 cup milk
1/4 tsp salt
1/4 cup vegetable/canola oil
1 egg
3/4 cup sugar

That’s the base recipe, sift the flour, salt and sugar together (add the baking powder if using plain flour)
Mix the milk, oil and egg together.
Add the wet mix to the dry. Stir to only just combine, it is fine to still see some flour. If you over mix the muffins will be tough.
Next add the fillings.

▪ 2 cups fresh or frozen blueberries

▪ 1 1/2 cups fresh or frozen raspberries and 1 cup white choc chips.

▪ 4 smashed bananas, 1/2 cup chopped pecan nuts, 1/2 cup shredded or shaved coconut

▪1/2 cup parmesan cheese, grated, 1/2 cup cheddar, grated, 1 cup bacon, cooked and drained of fat.
1 tsp smoked paprika, dairylea triangle cheeses (place a scoop of mix into the muffin case then add the dairylea triangle then another scoop on top, this makes a lovely gooey surprise but leave out if preferred)

▪ 1 cup semi dried sundried tomatoes chopped small, 1 cup tasty cheddar, grated, 1/2 cup parmesan, grated.

▪ 2 cups dark choc chips

Bake for 25 minutes or until a skewer comes out clean.

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