These are so delicious and work well when you have people popping by for morning tea. I sometimes make these for my husband when he’s heading out to play golf for the day! Save time in the morning by weighing up the dry and then the wet ingredients the night before then all you have to do is pour the wet onto the dry and mix. They also freeze really well. Use up old bananas or brownie off-cuts in the flavour combinations.

Makes 18

Ingredients:

550g Plain Flour

25g Baking Powder (or just use 550g Self Raising Flour and omit the baking powder)

330g Brown Sugar

450ml Sunflower Oil

450ml Milk

2 Eggs

1 teasp. Vanilla Essence

Method:

Preheat oven to 180oC.

Line muffin tins with muffin cases.

Sift the dry ingredients together in a bowl.

Add in the wet ingredients and mix with a hand whisk until just combined..

Add flavour combinations.

Pour mixture evenly between the muffin cases. Leave plain or top with some crumble mixture, nuts or brownie pieces.

Bake for 40 minutes or until an inserted skewer comes out clean.

Remove from the oven and allow to cool in the tin for 10 minutes before placing on a wire rack to continue cooling.

Blueberry & Lemon Crumble

Raspberry, Lime & White Chocolate

Brownie & Cinnamon

Rhubarb & Ginger (& Strawberry) (Cook the Rhubarb first)

Pear & Almond (Tinned pear is perfectly fine)

Sticky Date (Drizzle cooked muffin with Butterscotch Sauce)

Banana & Cinnamon

Banana & Honeycomb (put pieces of Crunchie on top immediately after baking so the Chocolate melts and sticks to the muffin tops)

Orange & Almond

Date & Sultana (& Orange)