This basic muffin recipe comes from The Women’s Weekly archives! It’s from our Muffins, Scones & Breads cookbook, which was first published in 1996, and includes three easy flavour variations.
Ingredients
Method
Grease 12 hole (⅓ cup/80ml capacity) muffin pan. Sift flour into large bowl, rub in butter.
Stir in sugar, buttermilk and egg. Do not over-mix, mixture should be lumpy.
Spoon mixture into prepared pan. Bake in moderately hot (200ºc/180ºC fan-forced) oven 20 minutes.
Basic muffin recipe flavour variations
Fruit and spice
Sift spice with flour, add fruit with sugar in step 2.
Date and orange
Substitute 1 cup of the self-raising flour in basic muffin recipe with the wholemeal self-raising flour. Add dates and rind with sugar in step 2.
Choc chip and walnut
Add choc bits and nuts with sugar in step 2.
What if I don’t have buttermilk?
It’s easy to make your own buttermilk at home, and it only takes 10 minutes! See this Test Kitchen article for two ways to make your own buttermilk, one with vinegar and one with lemon juice.
For more muffin recipes
The Test Kitchen has created many marvellous muffin recipes over the decades, in addition to this basic recipe. Explore this collection of marvellous muffin recipes to find even more delicious flavour variations for your next morning or afternoon tea.
Or are you looking for more school lunch box ideas?
