PART ONE – Prepare muffin mix

Ingredients

• 4 kg self raising flour
• 1 kg wholemeal self raising flour
• 2 kg caster sugar

Note: This quantity makes 224 x 65g muffins

Method

1. Add half the quantity of all ingredients in a large container, mix well
2. Gradually add remaining ingredients and continue to mix well
3. Store in an airtight container, clearly marked, in a cool, dark, dry place
4. The muffin mix will keep for at least two or three months.

PART TWO – Plan your flavours

• Choose seasonal fruit
• Berries – fresh or frozen e.g. mixed berries, raspberries, strawberries or blueberries
• Banana – mashed or chopped
• Canned fruit in juice – drained and chopped e.g. peaches, apples or pears
• Dried fruit e.g. sultanas, raisins, cranberries or currants
• Pumpkin – cooked and mashed, although it is a vegetable it can be sweet and delicious.

PART THREE – Prepare muffins

Ingredients, see measures below

• Muffin mix
• Reduced fat vanilla or flavoured yogurt
• Vegetable oil e.g. canola
• Egg, lightly beaten
• Reduced fat milk
• Fruit of your choice

Method

1. Preheat oven to 180ºC
2. Lightly spray muffin trays with oil spray; or use paper cases
3. Place muffin mix in a large bowl, make a well in the centre, set aside
4. In a jug, add yogurt, oil and egg, whisk until combined
5. Add fruit to wet ingredients, gently stir. If the mixture is too dry at this point add a little more milk
6. Pour wet ingredients into dry mix
7. Use a wooden spoon to stir until just combined – do not over mix
8. Spoon mixture into prepared muffin tray or paper cases
9. Bake for 18 – 20 minutes or until golden. Sand on wire rack to cool.

Number of Muffins

16	32	48
3.25 cups	6.5 cups	9.75 cups
1 cup	2 cups	3 cups
0.5 cup	1 cup	1.5 cups
1 egg	2 eggs	3 eggs
1/3 cup	2/3 cup	1 cup
1 cup	2 cups	3 cups