Banana, blueberry and coconut muffins GF

Ingredients

100 g reduced-fat spread
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1/2 teaspoon baking powder (gluten free)
1 cup Healtheries gluten free baking mix
1 cup mashed banana (approx 2 bananas)
1/3 cup dessicated coconut
1 cup frozen blueberries

Method

1.  Heat oven to 180°C. Line a 12-hole baking tin with paper muffin cases.
2.  With a mixer or in a large bowl mix spread and sugar, beating well until fluffy and light in colour.
3.  Add the remaining ingredients, beating well with each addition.
4.  Gently fold in berries. Divide mixture among muffin cases. Bake for 20-25 minutes until golden.
5.  Store in an airtight container or a resealable bag for up to 2 days.

Tips

If you are not gluten-free, use 1 cup self-raising flour instead of baking mix.

Spiced Apple Muffins

Ingredients:
1 cup self raising flour
1 cup (fine) rolled oats
3/4 cup brown sugar
2 tsp mixed spice
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
75 g butter
1 egg
3/4 cup - 1 cup milk
1 cup apple, chopped or grated

Method:

1. Preheat oven to 200 degrees C.
2. Mix the first 8 (dry) ingredients together with your fingers or a fork to ensure the rolled oats and brown sugar are mixed through evenly.
3. Melt the butter then add the egg and 3/4 cup of milk. Beat with a fork until mixed.
4. Grate or chop the apple, press it into the cup, removing air bubbles, then stir it into the liquids. (Work quickly so it doesn't brown)
5. Add the liquid mixture to the dry ingredients and mix lightly to dampen them. Add as much of the extra milk as you need to reach a muffin consistency.
6. Spoon into sprayed or lined muffin pans and bake for 12 - 15 minutes, or until the muffins spring back when pressed.

Notes:

• This recipe is best to make when you know what consistency a muffin mixture should be. The raw apple gives muffins a lovely fresh apple flavour, but when you use it, you never know exactly how much milk will be needed.
• Great for morning tea or brunch, in packed lunches, and as an after-school snack.
• I didn't have ground cloves the first time I made it but muffins still came out tasty. 

Chocolate Surprise Muffins

You can make these muffins with or without the surprise.

Ingredients;
for 12 medium muffins
1 3/4 c plain flour
2 t baking powder
1/4 c cocoa
1/2 c sugar
1/2 c chocolate chips
75 g butter
2 large eggs
3/4 c milk
3/4 - 1 c raspberry jam
extra chocolate chips

Method:

1. Preheat oven to 200 degrees Celsius (400 degrees Farenheit).
2. Spray muffin tins with oil or line with paper cups.
3. Sift flour, baking powder and cocoa into a large bowl. Add sugar and chocolate chips and mix thoroughly with a fork.
4. Heat butter gently until it is just liquid (low heat on stove or microwave briefly). Add eggs and milk and beat with fork until combined and smooth.
5. Pour liquid ingredients into the dry ingredients and fold together, mixing as little as possible.
6. Half fill muffin tins by spooning about 1 tablespoon of mixture into the tins.
7. Use a damp teaspoon to make a small hollow in each muffin and fill with about 1 teaspoon of jam.
8. Spoon the remaining mixture evenly into the muffin tins, making sure to completely cover the jam.
9. Sprinkle with extra chocolate chips.
10. Bake for 10 minutes or until the centre springs back when pressed.

Serving suggestions:
Serve warm, dusted with icing sugar if you like.
Good with coffee, or served with fresh berries and whipped cream or icecream!