2 delightful muffin recipes

Muffins are perfect served at breakfast, brunch or with afternoon coffee or tea. Try these two recipes.

The addition of mashed ripe banana gives these popular treats a hint of tropical flavour and a wonderfully moist texture. The banana also helps reduce the amount of oil usually used to make muffins, which is a nice health bonus.

Prep time: 15 min

Cook time: 18 min

Makes 12

• 175 ml (3/4 c) evaporated skim milk
• 45 ml (3 tbsp) canola oil
• 1 large very ripe banana, mashed
• 1 large egg
• 125 g plus 7 g (1/2 c plus 1 tbsp) sugar
• 5 ml (1 tsp) grated lemon peel
• 500 g (2 c) all-purpose flour
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 250 g (1 c) frozen blueberries

1. Preheat the oven to 200°C (400°F). Line 12 muffin cups with aluminum or paper liners.
2. In a medium bowl, whisk together the milk, oil, banana, egg, 125 grams (1/2 cup) of the sugar and the lemon peel.
3. In a large bowl, whisk together the flour, baking powder and salt. Add the milk mixture to the flour mixture and mix well. Fold in the blueberries. Spoon the batter into the muffin cups. Sprinkle the remaining 15 millilitres (one tablespoon) sugar evenly over the muffin batter.
4. Bake until golden and a toothpick inserted into the centre of a muffin comes out with a few moist crumbs, 18 to 20 minutes. Transfer the muffins to a wire rack immediately. Cool for 10 minutes before serving.

Like a little crunch to your muffins? Fold in 125 grams (1/2 cup) toasted chopped walnuts with the blueberries. For a little more flavour, you can also add five millilitres (one teaspoon) chopped fresh thyme to the flour mixture.

Everyone has a favourite apple muffin recipe, but this one is a lot less work. Applesauce lends both great taste and texture, and there is no peeling, coring, dicing or shredding.

Prep time: 15 min

Cook time: 16 min

Makes 12

Muffins

• 175 ml (3/4 c) sweetened cinnamon applesauce
• 1 large egg
• 125 ml (1/2 c) milk
• 45 ml (3 tbsp) unsalted butter, melted
• 500 g (2 c) all-purpose flour
• 125 g (1/2 c) firmly packed light brown sugar
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• Pinch of ground nutmegStreusel
• 75 g (1/3 c) all-purpose flour
• 75 g (1/3 c) firmly packed light brown sugar
• 45 ml (3 tbsp) unsalted butter, cut into small pieces

1. Preheat the oven to 200°C (400°F). Line 12 muffin cups with aluminum or paper liners.
2. For muffins, in a medium bowl, whisk together the applesauce, egg, milk and butter.
3. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and nutmeg. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups.
4. For streusel, in a small bowl, combine the flour, brown sugar and butter. Press the ­mixture together with your fingers until it holds together in clumps when pinched between your fingertips. Sprinkle the streusel over the muffin batter.
5. Bake until golden and a toothpick inserted into the centre of a muffin comes out with a few moist crumbs, 16 to 18 minutes. Transfer the muffins to a wire rack immediately. Cool for 10 minutes before serving.

For a touch more apple flavour, substitute 50 millilitres (1/4 cup) apple cider for 50 millilitres (1/4 cup) of the milk.

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