Pick n Mix Muffins

Pick n Mix Muffins

7 July 2016

Who can resist a freshly baked muffin that has come straight out of the oven? A favourite with both parents and children, these muffins are easy enough for children to bake and versatile enough for everyone to choose their own ingredients. The basic muffin mix is made entirely from everyday essentials so you can then take your pick when it comes to adding your favourite ingredients.
  • Muffins
  • Recipe





Preparation Time

20 minutes

Cooking Time

20-30 minutes


Fresh raspberries or blackberries

300g self-raising flour

2tsp baking powder

90g light soft brown sugar (or you could use golden caster sugar)

2 medium free-range eggs

125ml full fat milk

100ml natural yoghurt (if you don't have yoghurt you could use milk)

A few drops vanilla extract

50ml sunflower oil (you could use melted butter if you prefer)

Demerara sugar to sprinkle over the top of all the muffins

Choice of fillings:


1Preheat the oven to 175°C/350°F/gas mark 4. Put paper cases into 12 cup muffin tray

2Sieve the flour and baking powder into a large bowl, add the sugar and mix together

3Measure the yoghurt into a jug and then measure the milk into the same jug

4Crack the eggs and whisk with a fork in a separate bowl, then add ihe eggs to the yoghurt and milk mixture with the oil and vanilla extract

5Pour the egg mixture straight into the flour

6Quickly and gently mix everything together - this should not take long, don't over mix or your muffins will not be light - the mixture should look lumpy and slightly uneven, this is how it is supposed to look

7Spoon the mixture directly into the tray or cases if using these. Then add the chosen fillings

8Sprinkle some Demerara sugar over the top and bake for 25-30 minutes or until well risen and golden brown. Leave the muffins to cool slightly before taking out of the tin and leaving to cool on a rack. Make sure the ingredients are pushed under the muffin mixture to prevent burning.