Super simple treat (+recipes)

Blueberry, cheese, chocolate, apple, apricot, bran or banana _ muffins continue to be New Zealand's top mid-morning treat. And they're easy to prepare. The dry ingredients are mixed in one bowl, the liquid in another, then the two are combined until the dry ingredients are just moistened. Baking takes about 15 minutes. So in 30 minutes you can whip up and bake a simple super treat.
STRAWBERRY FARE
Blueberries could replace the strawberries. They should be used whole.
4 cups self-raising flour
1/2 tsp each: baking soda, salt, ground cinnamon
3/4 cup sugar
1 1/2  cups each: diced strawberries, milk
2 eggs, lightly beaten
1/2 cup each: canola oil, red wine
Topping: 10-12 small strawberries, halved lengthwise
4-5 tsp sugar
Preheat the oven to 180C. Line 10-12 muffin holes with paper cases. Use Texas muffin pans or similar.
Sift the flour, baking soda, salt and ground cinnamon into a large bowl. Stir in the sugar. Gently mix in the strawberries.
In another bowl, whisk in the milk, eggs, oil and wine. Gently fold into the dry ingredients, until just moistened.
Spoon into the paper cases. Top each with 2 strawberry halves. Sprinkle with sugar. Bake for 25-30 minutes, until a skewer inserted in the centre comes out clean and the tops are golden.
Serve warm with cream cheese, yoghurt or whipped cream. - Makes 10-12

KAFFIR LIME, CHILLI, COURGETTE & GOATS' CHEESE MINI MUFFINS
1 large kaffir lime leaf
2-3 tsp diced red chilli
2 shallots, diced (about cup)
2 1/2 cups grated courgettes
1 cup grated goat's cheese
1 cup self-raising flour
salt and pepper to taste
1/2 cup canola oil
3 eggs
Preheat the oven to 200C. Lightly oil 30 mini muffin holes or line with paper cases if preferred.
Discard the centre vein of the kaffir lime leaf. Finely dice the remainder. Combine with the chilli, shallots, courgettes and cheese. Sift in the flour, salt and pepper.
Whisk the oil together with the eggs. Stir into the courgette mixture, until just moistened. Fill the muffin holes.
Bake for 15-20 minutes until cooked and lightly golden. Excellent served with drinks or soup. - Makes 30
LEMON POPPY SEED MUFFINS
2/3 cup sugar
finely grated rind and juice 2 lemons
2 cups plain flour
2 tsp baking powder
1/4 tsp each: baking soda, salt
2 tbsp poppy seeds
3/4 cup low-fat plain yoghurt
2 large eggs
2 tsp vanilla essence
1/2 cup canola oil
Preheat the oven to 200C. Lightly oil a 12-hole muffin pan or line with paper cases.
Place the sugar and lemon rind in a large bowl. Rub them together until the sugar is moist and aromatic with the lemon rind. Sift in the flour, baking powder, baking soda and salt. Stir in the poppy seeds.
Combine the yoghurt, eggs, vanilla, lemon juice and canola oil in another bowl, until well blended.
Add the liquid ingredients to the dry ingredients, mixing until just moistened. Spoon into the prepared muffin holes.
Bake for 15-20 minutes or until golden brown and a skewer inserted in the centre comes out clean. Cool for 5 minutes, and then remove the muffins to a wire rack to cool. - Makes 12
CHOCOLATE & WALNUT MUFFINS
2 cups plain flour
3/4 tsp baking soda
1/4 cup dark cocoa powder
3/4 cup caster sugar
200g dark chocolate chips
100g butter, melted
1 cup plain yoghurt
1/2 cup milk
1/2 tsp vanilla essence
1 egg
1/2 cup chopped walnuts
Preheat the oven to 200C. Lightly oil a 12-hole muffin pan or line with paper cases.
Sift the flour, baking soda and cocoa powder into a large bowl. Stir in the sugar and chocolate chips.
Whisk the butter, yoghurt, milk, vanilla and egg together. Pour the liquid ingredients into the flour combo and mix, until just combined.
Spoon the mixture into the muffin holes. Sprinkle with the walnuts.
Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Stand for a few minutes before removing to a wire rack to cool. _ Makes 10-12
PERFECT MUFFINS:
* Preheat the oven before you do anything else.
* Use level, standard metric measures.
* Muffin pans are available in varying sizes. Even the standard muffin pan holes vary in capacity so it can be difficult to state the exact number of muffins a given amount of mixture will provide. Adjust the cooking time accordingly.
* Lightly oil both the metal and silicone muffin holes to prevent sticking, or line with paper cases.
* Muffin batters range from runny to thick. As a general rule the runnier the mixture the lighter they will be. However, muffins prepared from thick batters tend to have a longer shelf life.
* To measure flour, spoon it loosely into the cup. Do not pack it down.
* Coat fruit in the dry ingredients. The fruit will then be more evenly dispersed.
* When adding the liquid ingredients to the dry ingredients, fold in until the mixture is just moistened. This will take about eight to 12 strokes. Any dry flour or lumps will disappear during baking. Don't overdo the mixing _ it develops the gluten in the flour, making the muffins dense and with tunnels in the base.
* For even-sized muffins, use a half- or two-thirds cup measure or an icecream scoop.
* Add a little water to any muffin hole you do not fill with batter to prevent the pan from warping.
* On removing from the oven, stand the muffins for about five minutes then remove from the pan to a wire rack to cool.
* Most muffins are best eaten the same day as they are made. However, they freeze well and can be reheated in the microwave for five to 10 seconds each. Any longer and the muffin will become brick-like. Or halve and toast lightly under a grill.
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