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   Banana Cream Cheese Muffin (makes about 15-16 regular-size muffins)   Banana Muffin 192g plain flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp fine salt 1/2 tsp ground cinnamon 112g unsalted butter, room temperature 112g cream cheese 90g caster sugar 60g soft brown sugar 1 large egg 1 tsp vanilla extract 2 over-riped bananas, mashed 15-16 pieces walnut Cream Cheese Filling 112g cream cheese 1 tbsp caster sugar 1 tbsp plain flour 1 egg 1 tsp vanilla extract Steps   Set oven temperature to 180°C. The cream cheese filling's ingredients should all be thoroughly mixed and smooth. Spoon the filling into a piping bag that has a small, pointed tip attached to it. Since the filling is a little watery, set away, ideally in the refrigerator. Sieve the ground cinnamon, baking powder, baking soda, fine salt, and plain flour. Put aside. Using an electric mixer, beat the butter, cream cheese, and sugars until they become creamy and fluffy. Whisk together the egg and vani...

  Cheese & Dill Muffin (Makes 16 regular-size muffins) 256g plain flour 1 tbsp baking powder 3/4 tsp salt 2 tbsp caster sugar 280g Greek yoghurt 35g salted butter, melted 10g unsalted butter, melted 1 large egg (about 60g with shell) 120g fresh milk 100g grated cheese 2 tsp dill weed   Direction :  Set oven temperature to 200°C. After sifting the flour, add the baking powder and salt. Mix in the dill and sugar. Put aside. Mix together the melted butter, milk, yoghurt, and egg. Mix the dry ingredients and wet ingredients together carefully, then fold just until incorporated. Add the shredded cheese and fold. Avoid over-stirring to prevent tough muffins. Pour the batter into each muffin cup until they are 3/4 full. Bake for 20 minutes at 200 degrees Celsius. Serve warm for optimal results. Notes: I used Greek yoghurt in place of plain yoghurt. I used a combination of salted and unsalted butter because I had some salted butter remaining. To have a more cheesy taste, I sw...

   Strawberry Muffin      (Makes 9 x 5cm muffin cases)     Ingredients   125g plain flour   1/3 tbsp baking powder   100g caster sugar   83g fresh milk, room temperature   42g unsalted butter, Mel   ted and cooled to room temperature   1 large egg   1/4 tsp vanilla extract   6-7 strawberries, diced   Method   Combine the flour and baking powder and sift. Mix in sugar until thoroughly combined.   Stir thoroughly to combine milk, melted butter, egg, and vanilla essence.   Fold gently until just combined after adding the wet components (2) to the dry ingredients (1). Avoid overmixing as this will give the material a harsh texture.   Mix in the chopped strawberries with a fork.   Pour the batter into the muffin tins, filling them about two-thirds full.   Preheat the oven to 200C (400F), and bake for 20 minutes, or until the edges start to become golden brown. Before serving, le...

    Blueberry Crumble Muffin Makes 6 (my muffin cases are smaller, so I can yield 8) Ingredients Crumble Topping • 20g Unsalted butter, softened • 20 Caster Sugar • 20g Cake Flour • 10g Ground Almonds Muffins • 120g Cake Flour • 1 tsp Baking Powder • 100g Fresh Blueberries • 50g Unsalted Butter, softened • 40g Brown Sugar • 30g Caster Sugar • 1 Egg • 60g Cold Fresh Milk Steps 1. To make the crumble topping, combine ingredients in a bowl and mix with your fingers until the mixture resembles coarse breadcrumbs. Chill in the fridge until use. 2. Preheat oven to 180-degree Celsius. Prepare muffin cases in a muffin tray. 3. Sift flour and baking powder twice. Set aside 18 blueberries. 4. Beat butter with a mixer until soft and fluffy. Add both sugars and beat until the mixture is light and fluffy. Add egg and beat until well combined. 5. Mix 1/3 of the flour mixture with a spatula. Add 1/2 of the milk and continue to fold the batter gently. Add another 1/3 flour mixture and fold...

  Apple muffin Ingredients: (makes 12 muffins using tall muffin cases, or 13 using short cases) 280g cake flour (original recipe plain flour) 3 tsp baking powder 1/2 tsp salt 1 tsp cinnamon powder (Optional. I added this as I love the combination of cinnamon and apple, 1 tsp is in fact barely distinct) 50g unsalted butter, soften at room temperature 100g light brown sugar (original recipe castor sugar) 1 egg, lightly beaten 1 tsp vanilla extract 1 cup low-fat milk 1 cup red apples, peeled and cubed (about 1 - 1.5cm size) Almond flakes as a topping (Optional. I added this for a nicer finish) Method: Set oven temperature to 220°C. Place paper cases inside muffin pans. Mix the flour, baking powder, cinnamon powder, and salt thoroughly in a bowl. Cream butter and sugar together until they are still creamy, using an electric mixer. Gradually add the egg, mixing thoroughly after each addition. Blend until the blend becomes light and airy. Blend in the vanilla extract. Add the flour mixtu...