Honey Chicken Muffins

Each one virtually a pocket-sized meal, savory muffins are great to make ahead and freeze, individually wrapped in aluminum foil. Pop them into your lunch bag in the morning and they will be thawed by midday. Recipe makes 12 muffins.

Ingredients:

Non-stick cooking spray
1 cup unsifted all-purpose (plain) flour
1 cup polenta
1 tablespoon baking powder
1 tablespoon dry mustard
1/2 teaspoon bicarbonate of soda
2 cups coarsely chopped cooked chicken
1 cup buttermilk
1/4 cup vegetable oil
2 large egg whites
2 tablespoons honey

Method:

1. Preheat the oven to 380 degrees F (190 degrees C). Coat 12 medium-sized muffin cups with non-stick cooking spray. In a large bowl, stir together the flour, polenta, baking powder, mustard and bicarbonate of soda. Stir in the chicken and make a well in the center of the mixture.
2. In a 2-cup capacity (500 ml) measuring jug, stir together the buttermilk, oil, egg whites and honey. Pour the liquid into the dry ingredients and stir just until combined.
3. Fill each muffin cup about 1/4 full. Bake for 20 minutes or until a skewer inserted in the center comes clean. Will keep, wrapped in aluminium foil and refrigerated, for 2 days.

Blueberry Muffins

These easy muffins, studded with succulent fresh berries, are best served warm. Recipe makes 12 muffins.

Ingredients:

2 cups self-rising (raising) flour
3 1/2 ounces (100 g) unsalted butter
1/2 cup caster sugar
1 teaspoon grated lemon rind
2 large eggs, beaten
8 teaspoons milk
4 ounces (125 g) blueberries

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 12 muffin tins or stand large paper cases on a baking tray.
2. Sift the flour into a large mixing bowl. Rub in the butter lightly with your fingers. Stir in the sugar and lemon rind.
3. Beat the eggs and milk together, then add to the flour mixture. Mix in with a wooden spoon until combined.
4. Spoon the muffin mixture into the prepared tins or paper cases. Make a hollow in the center of each muffin with a teaspoon and carefully spoon in the blueberries.
5. Bake for 15-20 minutes, or until well risen and springy to the touch.
6. Turn out the muffins and leave to cool slightly on a wire rack. Serve warm.

Tip: You can use other fresh fruits in the muffins, depending on what is available. Try cherries, raspberries or blackcurrants. If using frozen fruit, thaw and drain well before using.

Tangelo Bran Muffins

An easy and light way to start the day. Tangelo (a hybrid fruit produced by crossing a grapefruit with a tangerine) zest gives these breakfast muffins a refreshing zip. Recipe makes 12 muffins.

Ingredients:

1/3 cup tangelo juice
1 cup bran cereal
3/4 cup milk
2 teaspoons grated tangelo zest
1 egg, beaten
1/4 cup plain flour
1/4 cup sugar
1/2 cup sultanas
3 teaspoons baking powder
1/4 teaspoon bicarbonate soda
Pinch salt

Method:

1. Combine the first 6 ingredients in a large bowl.
2. Sift together the flour, baking powder, bicarbonate soda and salt.
3. Add to the bran mixture along with the currants and sugar. Stir until combined.
4. Spoon into greased deep muffin tins, filling 2/3 full. Bake for 20-25 minutes at 400 degrees F (200 degrees C) or until golden brown.

Apple and Cinnamon Muffins

Try making these spicy fruit muffins for a delicious weekend breakfast. Recipe makes 12 muffins.

Ingredients:

2 cups self-rising (raising) flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/3 cup light brown sugar
2 large eggs
2 ounces (50 g) unsalted butter, melted
1 large Granny Smith apple, peeled, cored and grated
1 teaspoon vanilla flavoring essence
1/3 cup seedless raisins
1/4 cup milk

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 12 muffin tins, or put 12 muffin paper cases on a baking tray.
2. In a mixing bowl, sift together the flour, cinnamon and baking powder.
3. In a separate mixing bowl, beat together the sugar and eggs with an electric mixer or rotary beater. Stir in the melted butter, grated apple and vanilla with a wooden spoon. Add the raisins and milk; stir until combined.
4. Using a large metal spoon, carefully fold in the flour mixture. Be careful not to over-mix. Spoon into the prepared tins or paper cases. Bake for 15-20 minutes, or until the muffins are well risen and golden brown.
5. Turn out onto a wire rack to cool slightly. Serve while warm with orange marmalade or apricot jam.

Tip: For a more wholesome muffin, replace half the flour with wholemeal self-rising (raising) flour. These muffins will keep fresh for up to 3 days if stored in an airtight container in the refrigerator. You can freeze the muffins in sealed freezer bags for up to 3 months. To use, thaw at room temperature for 1-2 hours, or defrost in a microwave oven.

Light Lemon Muffins

A light touch in mixing these easy citrus fruit-flavored muffins helps give a delicious result. Recipe makes 12 muffins.

Ingredients:

2 cups self-rising (raising) flour
1 teaspoon bicarbonate of soda
1/3 cup light brown sugar
2 ounces (60 g) unsalted butter
200 g natural yogurt or lemon-flavored yogurt
1/2 cup milk
1 large egg, beaten
1/2 cup honey
Grated rind and juice of 2 lemons
8 teaspoons demerara sugar, to sprinkle

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tray with melted butter.
2. Sift the flour and bicarbonate of soda into a mixing bowl. Stir in the brown sugar.
3. Put the butter in a saucepan and melt over a low heat. Remove from the heat and beat in the yogurt, milk, egg, honey, lemon rind and juice.
4. Pour the butter mixture into the flour mixture. Stir together quickly with a fork - about 16 stirs - until just combined. Do not over mix or the muffins will be heavy.
5. Spoon the mixture evenly into the prepared muffin cups, filling each almost to the top. Sprinkle with demerara sugar.
6. Bake for 20 minutes, or until well risen and firm to the touch. Allow the muffins to cool in the tins for 5 minutes before turning them out onto a wire cooling rack. Serve warm or cold.

Tip: To make turning out the muffins easier, line the muffin tins with large paper muffin cases.