Makes 36 muffins | Preparation/ cooking time: 1 hour 50 mins | Difficulty: medium | Cannot be frozen
Ingredients
For the pepper and cheese muffins
225g plain flour, sifted
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 large eggs
120ml sunflower oil
2 tbsp milk
180g Cheddar, grated
2 tsp red pepper flakes
For the carrot and cranberry muffins
225g plain flour, sifted
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
225g caster sugar
2 large eggs
120ml vegetable oil
50g wheat bran
225g carrots, shredded
55g pumpkin seeds
75g dried cranberries
For the banana and cinnamon muffins
225g plain flour, sifted
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
3 large, ripe bananas, mashed, plus 1 extra banana sliced
175g caster sugar
1 large egg
80g butter, melted
4 tbsp dulce de leche
2 tbsp icing sugar
Method
1. Preheat the oven to 180°C. Line three 12-hole mini muffin trays with paper cases.
2. To make the cheese and pepper muffins, combine the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl, stirring well.
3. Whisk together the eggs, oil and milk in a mixing jug. Pour into the dry ingredients along with half the cheese and pepper flakes and combine with a spatula, taking care not to over-mix.
4. Divide the batter between the cases and top with the remaining cheese and pepper flakes. Bake for 18-22 minutes until golden and risen. Remove to a wire rack to cool.
5. To make the sweet muffin batter, combine the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl, stirring well.
6. Whisk together the sugar and eggs in a large measuring jug for 2 minutes. Stir in the oil, then add the mixture to the flour mixture, combining with a spatula and taking care not to over-mix.
7. Fold in the wheat bran and carrots, then divide the batter between the cases. Top with pumpkin seeds and bake for 18-22 minutes until golden and risen. Remove to a wire rack to cool, topping with the cranberries.
8. To make the banana and cinnamon muffins, combine the flour, baking powder, bicarbonate of soda, salt and cinnamon in a large mixing bowl, stirring well.
9. Beat together the mashed banana, sugar, egg, and butter in a separate mixing bowl until smooth, 2 minutes. Add the mixture to the dry ingredients, combining with a spatula and taking care not to over-mix.
10. Divide the batter between the cases and top each case with a couple of slices of banana and 1 tsp of dulce de leche.
11. Bake for 18-22 minutes until golden and risen. Remove to a wire rack to cool and dust with icing sugar.
12. Peel the cases away from the muffins before serving.
RECIPE AND PHOTO: STOCKFOOD
