Muffins are always a winner in the kids' lunch boxes and they are a quick and easy recipe to make. You are also likely to have all the ingredients on hand, which means you can whip them up at a moments notice.
Doughnut inspired muffins Photo: Nicole Avery
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- 2 cups self raising flour
- ½ cup caster sugar
- ¾ cup milk
- 100 grams butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp caster sugar
- 50 grams butter, melted
- 1 tsp cinnamon
Preheat the oven to 180°C and line muffin tray with paper cases.
Place flour and caster sugar into a medium sized bowl. Mix and make a well in the middle. In a separate bowl/jug mix vanilla, eggs, milk and whisk well. Then add the melted butter and mix again. Pour the liquid ingredients into well and mix briefly with a wooden spoon.
Spoon out the mixture into muffin cases and fill to approximately two thirds. Bake in the oven for 12 -15 minutes or until lightly golden on top. Muffins will be ready if you press a skewer into the middle and it comes out clean.
Remove muffins and place on a cake rack. In a small bowl, mix the topping ingredients sugar and cinnamon. Using a pastry brush, coat the muffin with a good lashing of butter, then using a teaspoon, sprinkle the muffin with the cinnamon sugar.
Allow to cool slightly before eating. Store in an airtight container.
Nicole Avery is a Melbourne mum to five beautiful kids aged four to 15. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.