Can you have too many muffins? Downsized the go-to Basic Muffin Recipe to yield a single-meal-sized batch of a dozen ice-cream-scoop-sized cakes. The bulk of any inclusion will up-size the yield.
| Ingredients | Method | Variations | |
| 1 egg | Remove from refrigerator before measuring other ingredients so that it may warm to room temperature. | Toyed with the flavours from Zucchini and Pecan Bread | Compost-style |
| 250ml milk 100g butter cut into cubes |
Pour into a microwave safe jug and warm in a microwave oven at medium power for 3 to 4 minutes, or until the butter starts to melt. Stir to melt any remaining lumps and allow to cool. | ||
| 150g caster sugar 350g plain flour 4 teaspoons baking powder |
Whisk dry ingredients in a large bowl for 30 seconds or until well combined. Shape a deep well in the centre of the mixture. | Add 1 teaspoon cinnamon, a cup of natural muesli, and about half a cup of roughly chopped pecans prior to whisking. | Stir through 1 teaspoon of freshly ground coffee, a half a cup of porridge oats, and half a cup each of caramel and dark chocolate bits. |
| Whisk egg into milk and butter, then pour the lot into the well. Mix wet and dry ingredients together with a spatula until barely combined. Use an ice-cream scoop to fill 12 paper-lined cups of a muffin tray. Set oven to 200ºC, and allow raw muffins to stand while the oven heats up. | Stir 1 cup of coarsely grated zucchini and a dribble of vanilla extract into the jug. | Top each muffin with a miniature pretzel. | |
| Bake for 20-25 minutes. | Made 15 muffins. | Yield 12. | |
cook in shorts 