With fruit always being a winner in desserts, one of these muffin recipes – strawberry, pineapple or orange – is sure to win pride of place come snack time.
Muffins are a quick and easy bake that have stood the test of time. Almost any fruit, vegetable, nut or seed you can think of can be added to a muffin batter and turned into a delicious snack or treat.
Aunt Kate, the “original domestic goddess” has a whole page dedicated to them in her 1933 Baking Book, of which we have extracted three below.
For more of Aunt Kate’s baking recipes, take a look here.
Strawberry muffins
Ingredients
- 2 cups flour
- 1 tbsp sugar
- ½ tsp salt
- 1 cup milk
- 4 tbsp strawberry jam
- 3 tsp baking powder
- 2 eggs
- 4 tbsp melted butter
Method
- Sift together the flour, baking powder, sugar and salt. Add the eggs and enough milk and melted butter to form a stiff dough.
- Add the jam and mix well.
- Bake in greased muffin tins for 20 minutes at 190C.
Pineapple muffins
Ingredients
- 2¼ cups flour
- ½ tsp salt
- 2 tbsp sugar
- 1 cup milk
- ½ cup crushed pineapple
- 3 tsp baking powder
- 1 egg
- 3 tbsp melted butter
Method
- Sift together the flour, salt, baking powder and sugar.
- Beat the egg until light, add the milk then the melted butter.
- Turn the wet mixture into the dry ingredients, add the pineapple and beat well.
- Half-fill the greased muffin tins with the mixture and bake in a hot oven (approx 200C) for 25 minutes.
Orange muffins
Ingredients
- 2 cups flour
- ½ tsp salt
- 3 tbsp butter
- Loaf sugar (sugar cubes)
- 1 tbsp sugar
- 4 tsp baking powder
- ¾ cup milk
- Orange juice
- Orange rind
Method
- Sift the dry ingredients together.
- Add the butter, mixing it in with a fork, then add enough milk to make a soft dough.
- Turn on to a floured board, roll out to ½ inch in thickness, press a loaf/cube of sugar dipped in orange juice in the centre of each and grate a little rind on top.
- Bake in a hot oven (approx 200C) for 15 minutes.