Basic Sweet Muffin Mixture

Haven't been baking for so long since I'm on holidays. Muffin is one of the most common breakfast goods one can get from a cafe or the train station every morning. Instead of paying a few dollars for just one muffin, why not make your own with just the same amount of cost but you at least double the amount?

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
12 standard muffins

Ingredients

400 g self raising flour
225 g caster sugar
280 ml buttermilk
100 ml light oil
100 g egg

Method
1. Butter the muffin tray or place paper cups into the muffin tray.
2. Sieve the flour and sugar into a mixing bowl.
3. Combine the buttermilk, oil and eggs; stir well to combine.
4. Pour the liquid into the flour/sugar and stir to combine. Do not overmix. At this stage add variation ingredients.
5. Spoon into prepared tray.
6. Bake at 200°C for 20-25 minutes. Cooked muffins will spring back when rpessed in the centre. Serve at room temperature.

Storage
Airtight at room temperature 2-3 days. At 4°C for 6 days. Frozen for 3 months.

Note
I've used 150 g of chocolate chips for this.

Egg & Bread Pies

Source
Recipes+ issue 40 November 2009

Yield
6

Preparation: 15 minutes
Cooking: 20 minutes

Ingredients

6 larges slices white or multigrain bread
Cooking oil spray
1/2 cup (65g) diced bacon
1 small green capsicum, finely chopped
6 cherry or grape tomatoes, halved
6 eggs
2 tbsp grated tasty cheese

Method
1. Preheat oven to 180°C/160°C fan forced. Grease a 6-hole Texas muffin tray. Remove crust from bread; press each slice into a prepared hole and lightly spray with oil.
2. Lightly spray small frying pan with oil. Heat pan over moderate heat. Add bacon; cook and stir for 1-2 minutes or until golden. Drain on paper towels. Combine bacon and capsicum in a small bowl.
3. Divide bacon mixture among bread cases. Top with tomato. Make an indent at centre; carefully crack an egg into each hollow. Sprinkle with cheese.
5. Bake pies for 15 minutes or until egg is just set around the edges but still slightly soft in the centre. Serve.

Variations
I added some baby cucumbers and chopped Kraft Singles cheese instead. The taste turned out fairly well but the baby cucumbers are a bit sour if added too much.