MANGO AND POPPY SEED
MUFFIN
Makes 6
1
1
⁄
4
cup self-raising flour
1
⁄
3
cup brown sugar
1 tablespoon poppy seeds
2 teaspoons grated orange rind
1
⁄
4
lb (100g) fresh mango, finely chopped
1 egg lightly beaten
1
⁄
4
cup (60ml) buttermilk
1
⁄
4
cup (60ml) olive oil
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, sugar, poppy seeds,
orange rind and mango in a bowl.
In a separate bowl lightly whisk the
egg, buttermilk and oil together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
17 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
BANANA PASSION MUFFIN
Makes 6
1
1
⁄
4
cup self-raising flour
2 tablespoons caster sugar
1 banana, chopped (
1
⁄
2
cup)
2 passionfruit (
1
⁄
4
cup)
1 teaspoon grated orange rind
1
⁄
4
cup (65ml) buttermilk
1
⁄
4
cup (65ml) light olive oil
1 egg lightly beaten
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour and sugar in a bowl.
In a separate bowl lightly whisk the
banana, passionfruit, orange rind,
buttermilk, olive oil and egg together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just well combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
17
WHITE CHOCOLATE MUFFINS
Makes 6
1
1
⁄
4
cup self-raising flour
pinch baking powder
1
⁄
3
cup caster sugar
1
⁄
2
cup white chocolate melts roughly chopped
1 teaspoon grated orange rind
1 egg lightly beaten
1
⁄
2
cup (125ml) buttermilk
4 tablespoon (60g) butter, melted
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, baking powder, sugar,
chocolate and orange rind in a bowl.
In a separate bowl lightly whisk the
egg, buttermilk and butter together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
MAPLE PECAN MUFFINS
Makes 6
1
1
⁄
4
cup self-raising flour
1
⁄
2
cup brown sugar
1
⁄
3
cup finely chopped pecan nuts
1
⁄
4
cup finely chopped dried apricots
1 egg lightly beaten
1
⁄
2
cup 125ml) buttermilk
1
⁄
3
cup (140ml) maple syrup
4 tablespoon (60g) butter, melted
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, sugar, nuts and
apricots in a bowl. In a separate bowl
lightly whisk the egg, buttermilk,
maple syrup and butter together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
12 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
16
SWEET MUFFINS cont’d
SWEET MUFFINS cont’d
BR4551 MFM50 USA 29/9/03 4:39 PM Page 16
