Mega Muffin Base — Blueberry & Apple Cinnamon

This one-batter, two-flavour recipe is perfect for lunchboxes or weekend baking. Start with a simple wholesome muffin base, then split the mix in half to create a batch of juicy blueberry muffins and another of cosy apple & cinnamon muffins.

Makes: 24 muffins (12 of each flavour)
Prep time: 15 mins
Cook time: 20 mins

Base Muffin Batter

Ingredients:

• 2 cups self-raising flour

• 2 cups wholemeal plain flour

• 2 tsp baking powder

• 1 cup raw sugar

• 180g butter, melted

• 1 cup low-fat milk

• 4 eggs, lightly beaten

Method:

1. Preheat oven to 180°C and line two 12-hole muffin trays with paper cases.

2. Sift together both flours and baking powder into a large bowl. Return the husks from the wholemeal flour to the bowl.

3. Stir in the raw sugar.

4. In a separate bowl, whisk together the melted butter, milk, and eggs.

5. Add the wet ingredients to the dry ingredients and stir until just combined — don’t overmix.

6. Divide the batter evenly into two bowls — one for blueberry muffins and one for apple & cinnamon.

For Blueberry Muffins

Add:

• 1 punnet (about 1 cup) blueberries

• 1 tsp vanilla bean paste

To finish:

• Sprinkle with raw sugar before baking.

Tip: If using frozen blueberries, stir them in gently while still frozen to prevent streaking.

For Apple & Cinnamon Muffins

Add:

• 2 pink lady apples, peeled and diced into 1cm cubes

• 2 tsp ground cinnamon

To finish:

• Sprinkle with a little raw sugar and rolled oats before baking.

To Bake

Bake both trays for 20 minutes at 180°C, or until golden and a skewer inserted into the centre comes out clean.
Cool on a wire rack. Store in an airtight container and freeze for upto 10 weeks.