I made this especially to inject into the 20 Second Doughnut Muffins to create Nutella Doughnut Muffins!! This can also be used with your desserts or cupcakes/cakes, drizzled or dipped in, and is a great consistency to be used with pipettes/syringes. I bought my pipettes (3ml) from Ebay.
Add all ingredients into bowl.
Heat 3 minutes/50 degrees/Speed 2.
(I added an extra syringe full of ganache before putting the filled pipettes in!)
The boys loooooooooooooove these muffins!! They tastes like a bacon and cheese bread roll, but so much quicker and easier to make 😉 These muffins are just as amazing as the Vegemite and Cheese Muffins!!
I use the bacon style pieces (that you can get for pizzas) as I find they hold really well in muffins and bread rolls/scrolls. You can use your own grated cheese, but I always buy my cheese grated (my lazy self) with my favourite being the pizza blend – you get the best of everything – parmesan, tasty and mozzarella.
I also love these straight into silicon muffin tins as it gets crunchy around the bottom half of the muffin (as well as the muffin top) – whereas it sticks onto muffin cases if you use them and it kind of wastes that extra crunchiness.
Add flour, milk, butter, egg and veg stock paste into bowl.
I love vegemite, I love cheese. Despite making all these sweet goodies, I’m actually a savoury gal at heart, so these…I can eat by the truckloads!
You can spoon these into muffin cases, or directly into a greased muffin tray. Muffin cases are easier, but I find that the cheese sticks to the muffin case so prefer to put these directly into a greased muffin tray.
Add Parmesan cheese to bowl.
Blitz 10 seconds/Speed 10
Set aside 2 x tablespoons of cheese
Add flour, milk, butter, Vegemite and egg into the bowl.
Mix 15 seconds/Speed 5.
Spoon into a greased muffin tray…
… and sprinkle with set aside cheese.
Bake for 13 minutes or until a skewer comes out clean.
I love a good banana muffin!! This is a healthier version to the average banana muffin recipe (with the bran in there!).
I use Kellogg’s All Bran cereal, however you can use any type of bran flake cereal. I’ve always thought All Bran to be an ‘old person’ kinda food, but now I am that ‘old person’ and the older I get, the more I’m really embracing this dietary fibre stuff! 😉 And most importantly, my official taste testers – Ethan and Harley can’t get enough of these muffins!!! Especially with a cup of milk!! Deeelicious!!
Add all ingredients to bowl.
Mix 15 seconds/Speed 4.
Spoon mixture into muffin cases.
Bake for 12 minutes or until skewer comes out clean.
This is a really quick and easy muffin recipe, and the muffin itself is really moist and fluffy with a crunchy topping. These are way too easy to eat!!!
This recipe can also be made EGG FREE! I accidentally forgot to put in the egg in my first batch so I thought it would make a good experiment!! They look and feel pretty similar, quite moist and fluffy, however with the egg the muffin is a little more ‘crumbier’. If I didn’t taste one after another I probably wouldn’t even tell the difference! The one without egg is slightly more denser and doughier in texture (similar to the doughnut muffins) and is a bit like a packet mix cupcake texture. Either way, these are soo delicious and very easy to make and eat!
Left (brown casing): Recipe as below with egg
Right (white casing): Recipe as below WITHOUT egg
Add all muffin ingredients to bowl
Mix 20 seconds/Speed 5
Spoon into muffin cases
Bake at 200 degrees for 15 minutes or until a skewer comes out clean.
Prepare sugar and lemon juice in bowls
As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.