The Naranga Newsletter

Home Economics 

with Ms Athiniotis

MARVELOUS MUFFINS

This week our students learned how to make Blueberry and ABCD (Apple, banana, cinnamon and date) muffins. Muffins are a quick and easy snack to make or enjoy in a lunchbox or as a healthy birthday party option. Students did a great job preparing the fruit and adding it to the dry ingredients. They made sure not to over mix the mixture. You can alter the ingredients to cater for allergies by using gluten, lactose or egg free alternatives. 

 

BLUEBERRY MUFFINS

Ingredients

1 ½ cups (225 g) self-raising flour, sifted (or Gluten free flour)

½ cup (75 g) plain flour 

½ cup (125 g) caster sugar

1 teaspoon vanilla essence

¾ - 1 cup (190-250 ml) buttermilk or milk (or lactose free)

¾ cup (190 ml) light vegetable oil

1 egg (or egg substitute)

1 cup (200 g) fresh or frozen blueberries

Icing sugar, for sprinkling 

 

 

Procedure: 

  1. Preheat oven to 180C. Grease a set of muffin tins of 1/3 cup capacity, or line with muffin papers. Sift flours into a mixing bowl, stir in sugar. Then make a well in the middle.
  2. In a small bowl beat egg, add milk, vanilla and oil, then pour into the flour and sugar mixture. 
  3. Add the blueberries and stir gently only until the flour is completely moistened- do not beat. Divide the mixture evenly between muffin tins. 
  4. Bake for 15 – 20 minutes, until golden brown. Allow muffins to stand for a few minutes then carefully remove from the tin. Serve warm or cold with sprinkling of icing sugar on top.

 

 

ABCD MUFFINS 

Ingredients                                                 

2 ½ cups self-raising flour                           

½ cup caster sugar                                         

2 eggs                                                             

1 ½ cups milk                                                 

1 tsp ground cinnamon                                 

2 bananas, mashed.                               

150 g butter melted and cooled.     

1 apple grated. 

½ cup pitted dates (chopped) 

Instructions

 

 

  1. Preheat the oven to 180 fan-forced and line 2 x 12-hole muffin trays with paper cases (24 in total). Sift the self-raising flour into a large bowl before adding the caster sugar. 

 

  1. Add the eggs, milk, cinnamon, mashed banana and cooled (melted) butter to the bowl and use either a handheld or stand mixer on a low speed to mix the ingredients until they have almost combined.
  2. Add the grated apple and chopped dates to the bowl and gently stir through until just combined. 
  3. Fill the paper cases until they are approximately 2/3 full and bake for 20 minutes or until they are golden and cooked through. Carefully remove from the oven and allow them to cool in trays for 5 minutes before carefully transferring to a wire rack to cool completely. These ABCD muffins are freezer friendly.