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I demonstrated this recipe on Ireland Am on 18th June 2018

This is such a flexible recipe. The basic muffin mix can be flavoured any way you wish…with blueberries, banana, chocolate chips, lemon zest, whatever is your favourite. The unbaked muffin mix will keep in a container in your fridge for up to 3 days

Makes 6 large muffins or 12 small.

  • 280g Plain Flour
  • 100g Caster Sugar
  • 2tsp Baking Powder
  • 1/2 tsp Bread Soda
  • 1/4 tsp Salt
  • 1 egg
  • 250ml buttermilk
  • 75ml vegetable or sunflower oil
  • Drop of vanilla extract
  • Filling of your choice – mixed berries, lemon zest and poppy seeds, raspberries and white chocolate chip, chocolate chip, mashed banana
  • optional topping of your choice – porridge oats, nibbed sugar, crumble mix


– In a bowl add all the dry ingredients: flour, sugar, baking powder, bread soda & salt. Mix well together
– In a separate bowl or jug combine all the wet ingredients: 1 egg(beaten), buttermilk, oil & vanilla extract.
– Pour the wet mix into the dry flour ingredients and mix just until the flour is incorporated. Don’t overmix!
– Add in your chosen filling… mixed berries, lemon zest & poppy seed, chocolate chips etc..
– Scoop your muffin mix into muffin cases and scatter your optional topping on top.
– Bake in a preheated oven 175 degrees for 22mins

The base muffin mix (before you add the filling) will keep in a covered container in the fridge for up to 3 days. Just stir it again before adding the filling.

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