3. Orange and polenta muffins
For this recipe, you need to replace half the flour (150g) with polenta instead. You also need the zest and juice from 2 large oranges.
- Preheat your fan oven to 180 C.
- In a bowl, combine the dry ingredients – flour, polenta, baking powder, and sugar if you’re using it. You can add 1/2 teaspoon salt too for flavour if you like.
- In a separate bowl, mix the milk, butter, orange, orange zest and beaten eggs. Some people prefer to use maple syrup instead of the butter for this one.
Spoon even amounts into your muffin tray and bake for 25 minutes (large muffins) or 15-18 minutes (mini muffins) – or until a toothpick inserted into the centre of the muffin comes out clean.
NOTE – these are equally delicious as lemon and polenta muffins, or with a few blueberries thrown in. You can also substitute the milk for ricotta cheese (might sound funny, but it works!)
4. Coconut and vanilla muffins
For this recipe, you need to substitute 100g flour from the basic recipe for 100g dessicated coconut. You can also use coconut milk instead of the whole milk. Add 1/2 teaspoon of vanilla extract. And this is good one to throw some blueberries, chopped cherries or dark chocolate chips into, depending on how good you’re being!
- Preheat your fan oven to 180 C
- In a bowl, combine the dry ingredients – flour, baking powder, dessicated coconut, and sugar if you’re using it. You can add 1/2 teaspoon salt too for flavour if you like.
- In a separate bowl, mix the milk, butter, and beaten eggs.
- Add the wet ingredients into the dry and fold until just combined.
Spoon even amounts into your muffin tray and bake for 25 minutes (large muffins) or 15-18 minutes (mini muffins) – or until a toothpick inserted into the centre of the muffin comes out clean.
Note, you can make this recipe vegan by replacing the eggs with 2 tablespoons of ground flaxseeds and 6 tablespoons of water; and substituting the butter for coconut oil as well as the milk for coconut milk.
