Peach and Coconut Yoghurt Muffins

another variation of muffin.  this one is easy enough and pretty good for lunch box.


Preparation time: 15 mins

Cooking time: 20 mins

Makes: 12 – 16


1 1/2 cups wholemeal self-raising flour

1/2 cup desiccated coconut

1/2 cup caster sugar

1 cup Greek style yoghurt

2 eggs

2 tbsp vegetable oil or light olive oil

2 tsp coconut essence

1 cup diced fresh peaches

extra peaces, sliced, to decorate


  1. Preheat oven to 180 degree celcius.  Line a 12 hole muffin tin or two 6 hole muffin tins with paper cases.
  2. Combine flour, coconut and sugar in a large bowl.  In a separate bowl whisk together yoghurt, eggs, oil and essence.  Add yoghurt mixture to flour mixture, add diced peaches and stir until just combined.
  3. Deivide mixture between muffin cases.  Top with peach slices.
  4. Cook for about 20 minutes or until muffins are lightly golden and cooked through when tested with a skewer.  (If using two 6-hole tins, cook 1 tin at a time)

Serve muffins warm or cold.


Source:  Better Homes and Garden, March 09


Raspberry and White Chocolate Muffins

Another easy muffin to make…


170g sugar

2 eggs

200g butter

200g sifted self raising flour

80ml milk

1/2 cup frozen raspberries

1/4 cup white chocolate chips


Whisk together sugar and eggs until thick. Add butter, flour and then milk. thrown in frozen raspberries and white chocolate chips. Stir gently to combine. Spoon into muffin tins. Press into the top of each muffin extra raspberries and white chocolate shops. Bake in a moderate oven for approximately 30 minutes or until golden brown.

Nutella Pear Muffins

Kids Love ‘Em…

Makes 12 muffins


1 cup pears
1 tsp vanilla extract
1 tbs lemon juice
1/4 cup Nutella
1/4 cup baking chocolate
3/4 cup, plus 2 tsp flour
1 tbs cocoa powder
2 eggs
1/4 cup sugar
7 tbs yogurt
3 tbs canola oil
12 paper-lined baking cups

  1. Line each muffin tin with paper baking cups. Peel pears, remove cores, and dice finely. Heat pears, vanilla, lemon juice and simmer for 3 minutes over low heat. Stir in Nutella and let cool slightly.
  2. Preheat the oven to 200C. Chop chocolate into small pieces. Combine flour, cocoa, and baking powder.
  3. Whisk together eggs, sugar, yogurt, and oil. Beat in flour mixture. Fold in Nutella-pear cream. Stir in chocolate pieces.
  4. Spoon batter into muffin cups and bake in the oven for 20-25 minutes. Leave in the tin for 5 minutes, remove, and cool on a cake rack.

Capucino Coffee Muffin

This recipe I got it from a friend’s Multiply, Venny Ng. I tried it the other day and it’s so yum and it’s very easy to make. Good company for a cuppa!


1/4 cup espresso-grind coffee

2 1/2 cups self-rising flour (or add 3 3/4 tsp of baking powder and a pinch of salt to equal amount of all-purpose flour)

1/2 cup caster sugar

2 eggs, lightly beaten

1 1/2 cups milk

150 g melted butter

3/4 cup chopped dark chocolate

30 g un-melted butter

3 tbsp soft brown sugar

1 tbsp boiling water


Preheat oven to 204 degrees Celsius. Line the muffin cups or tray with paper muffin liner. Dissolve the coffee in 1 tbsp of boiling water and allow to cool. Sift the flour and superfine sugar into a bowl. Combine the eggs, milk, melted butter, dark chocolate, and the coffee mixture, and roughly mix with the dry ingredients. Spoon the mixture into each muffin cup. Heat the un-melted butter and brown sugar, and stir until the sugar dissolves. Spoon the mixture onto each muffin, gently swirl into the muffin using a skewer. Bake for 25-30 minutes or until risen and cooked through when tested with a skewer.

Hawaiian Pizza Muffins

This muffin is very easy to make and good for lunch box or picnic or even for a kid’s party.


2 cups flour
4 teaspoon baking powder
1 1/2 cups grated cheese
1 cup crushed pineapple
1/2 teaspoon salt
4 rashers lean rindless bacon, chopped
2 tablespoons chopped parsley
1/4 cup oil
1 egg
1 1/4 cups milk


Preheat oven to 180 degree celcius. Spray a tray of 12 muffins tins with a non stick spray.

Place all ingredients in a large bowl and gently mix to just combine. Don’t over mix or the muffins will be rather heavy and solid – light muffins need a light mixing.

Spoon into the sprayed muffin tins and bake for 25 – 30 minutes until puffed up and golden brown.

Cool for 5 minutes in the tins then tip put to cool properly on a wire cake rack.

Makes: 12 – 16

Banana Choc Chip Muffin

1 large ripe banana
1 cup milk
1 egg
1/4 cup margarine, melted
1 1/2 cup self-raising flour
1/2 cup caster sugar
3/4 cup choc bits
in a mixing bowl mash the banana, add the milk, egg and melted margarine, mix well.
stir the flour, sugar, choc bit into the banana mixture, mix only until the ingredients are combined.
spoon mixture into well greased muffin tins. bake at 190 Celsius degree for 20 minutes or til it cook.