1. Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2. Sift flour into a large mixing bowl and stir in the sugar to mix evenly. If spice is used, it should be sifted with the flour. Oats or coconut should also be added at this stage. 3. In another bowl, mix the buttermilk, egg and fat. Citrus zest, vanilla or mashed bananas should be added at this stage. 4. Pour the buttermilk mixture into the flour and mix as lightly and as quickly as possible. The mixture must not be overworked to ensure the muffins are light in texture. There should still be a few lumps in the mixture. 5. Spoon mixture into prepared tin, allowing the mixture to slide off the spoon or scrape off with a spatula. Do not shake the mixture off. Bake in oven for about 20 minutes, or until light golden and cook through. Remove from oven and allow to cool in tin for a few minutes before turning out onto a wire rack to cool completely. Makes 12 muffins. Muffins can be frozen successfully. Place each muffin in a small plastic sandwich bag and freeze. The number of variations to the basic recipe is only limited by your imagination. Listed below are some ideas for different flavours that can be added. * part or all wholemeal flour can be used in place of white flour. 1 cup rolled or quick oats or 1/2 cup desiccated coconut can be added to flour mixture. When using oats, the flour mixture may need to be reduced to 1/2-1 cup. * a mixture of 1/4 cup caster sugar + 1/4 cup brown sugar, 1/2 cup brown sugar, 1/2 cup treacle or golden syrup can be used. * 1/2 and 1/2 buttermilk and milk can be used, or substitute all milk or plain yoghurt, or 1/2 buttermilk + 1/2 fruit juice. * a richer mixture can be made with 2 eggs - just make sure the mixture is not too liquid. * usually 1-2 teaspoons of spice are sufficient. * if using grated citrus zest, add this to the egg mixture. * 1/2-1 cup chopped dried fruit can be added after the egg mixture. * add 1 cup mashed banana. * add 1/4 cup cocoa to the flour when sifting. * add 1/2-1 cup chopped nuts after the egg mixture. * add 1 teaspoon vanilla essence. * add 1 cup berries - if using frozen raspberries, etc., use them frozen; do not drfrost first. If using large strawberries, they may need to be cut up but blueberries and raspberries are best used whole. * 1/2-3/4 cup choc chips can be added to the egg mixture. A large chocolate button can be placed on top of each muffin before baking. Per serving: 165 Calories (kcal); 7g Total Fat; (36% calories from fat); 14g Protein; 12g Carbohydrate; 196mg Cholesterol; 312mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 84 (6%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 221.3mg||68 %|
|Sodium 3172mg||109 %|
|Potassium 716.7mg||19 %|
|Total Carbohydrate 278.4g||82 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 272.3g|
|Protein 36.6g||52 %|
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Calories per serving: 1349
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