Homemade muffin recipes: herb bacon and apple raisin

For snack or dessert, these two vastly different (and tasty!) muffin recipes will cover all your bases.

You can add whatever herbs you fancy to this muffin recipe — fresh thyme, basil or marjoram would be superb. You will be glad you made them yourself.

What you need:

Makes 12 regular muffins or 24 mini muffins

• 450 g (1 3/4 c) all-purpose flour
• 10 ml (2 tsp) baking powder
• 2 ml (1/2 tsp) salt
• 50 g (1/4 c) chopped fresh herbs
• 50 g (1/4 c) grated Parmesan cheese
• 15 ml (1 tbsp) sugar
• 75 g (1/3 c) cooked, crumbled bacon
• 1 egg, beaten
• 250 ml (1 c) milk
• 50 g (1/4 c or 1/2 stick) butter, meltedWhat to do:1. Preheat the oven to 205°C (400°F). Lightly grease or insert paper baking cups into 12 five centimetre (2 1/2 inch) muffin cups or 24 miniature muffin cups.2. In a large bowl, sift together the flour, baking powder and salt. Add the herbs, cheese, sugar and bacon, and stir until the ingredients are well blended.

  3. In a small bowl, combine the egg, milk and butter. Stir until the ingredients are well blended. Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and, using a fork, stir just until the dry ingredients are moistened. Do not overmix; the batter should be lumpy.

  4. Spoon the batter into the prepared muffin cups, filling them two thirds full. Bake until the muffins are browned: 15 to 20 minutes for regular muffins, 12 to 15 minutes for mini muffins. Remove the pan to a wire rack and let the muffins cool for five minutes. Using a knife, loosen the edges of each muffin from the sides of the cup, and turn out the muffins. Serve the muffins warm.

Grated apple is the sweetener to these muffins, reducing the need for added sugar and letting flavour stand out.

What you need:

Makes 12 muffins

• 500 g (2 c) all-purpose flour
• 15 ml (1 tbsp) baking powder
• 5 ml (1 tsp) salt
• 2 ml (1/2 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground nutmeg
• 175 g (3/4 c) peeled, grated apple
• 75 g (1/3 c) golden seedless raisins
• 150 g (2/3 c) firmly packed light brown sugar
• 50 g (1/4 c) chopped walnuts or pecans
• 2 eggs, well beaten
• 150 ml (2/3 c) milk
• 50 ml (1/4 c) vegetable oil
• 250 g (1 c) corn, bran, or wheat flakes cerealWhat to do:1. Preheat the oven to 205°C (400°F). Lightly grease or insert paper baking cups into 12 six centimetre (2 1/2 inch) muffin cups.
  2. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Add the apple, raisins, sugar and nuts. Stir until the dry ingredients are blended.
  3. In a small bowl, combine the eggs, milk and oil, and stir to blend them well. Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and, using a fork, stir just until the dry ingredients are moistened. Do not overmix; the batter should be lumpy. Fold in the cereal.
  4. Spoon the batter into the prepared muffin cups, filling them two thirds full. Bake until the muffins are puffed and browned, 15 to 20 minutes. Remove the pan to a wire rack and let the muffins cool for five minutes. Using a knife, loosen the edges of each muffin from the sides of the cup, and turn out the muffins. Serve the muffins warm.

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