Muffins / tea cakes


These muffins are so easy to make -almost as easy as scones- straight from the oven they are very hard to resist which is why I freeze them for the lunches or for instant entertaining. Note I have also used ingredients like passionfruit, coconut cream, apple and various spices but it’s really up to your imagination and taste buds.

Muffins / tea cakes
Recipe type: Cakes
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 12
These muffins are easy to make, have a kind of wow factor about them and are very hard to resist, especially when just out of the oven.
  • 2 cups berries (frozen is fine, I used blueberries and raspberries)
  • or 2 cups mashed banana
  • 60 gram butter melted
  • 2 cups plain flour sifted
  • 125 gram castor sugar
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 egg out of fridge & beaten
  • 150 gram white chocolate chopped into small pieces
  • or caramel buttons for the banana version
  • nuts for decoration (slivered almonds or chopped macadamias are my favourites)
  1. Preheat the oven to 190*C.
  2. Sift the dry ingredients into a large bowl.
  3. Cool the melted butter slightly and add to the milk and beaten egg.
  4. Mix the dry and wet ingredients until just incorporated.
  5. Do not overmix- you want the muffins to be light and fluffy
  6. Add the chocolate and fruit and just combine (again being gentle with the mix), then place spoonfuls of the mix into large lined muffin tins (makes 12).
  7. Top with prepared nuts to your liking.
  8. Bake the muffins for approx 20 - 25 mins or until cooked when tested with a skewer or are bouncy to touch.


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