Bookmark this recipe: One muffin recipe, four ways (sweet and savoury too!)

August 1, 2013

If you’re looking for just one muffin recipe, then this is it, and it comes via a mom (tick – she is probably time-pressed) who is also a dietitian (tick – we know she eats healthily and feeds her children healthily).

This healthier-than-most muffin recipe comes from Cindy Chin, a registered dietitian for Woolworths (Cindy wrote a great post on how to get your kids to eat healthier here.

What makes this recipe “better” than other recipes is that it has no sugar, and the addition of oat bran lowers the GI, or glycaemic index of the muffin, making it a slower-release food (ie there won’t be a carbohydrate high, followed by a low).

This is a versatile muffin recipe that you can bake ahead of time and add to lunchboxes or include as a snack for the whole family. If your kids are keen, you can involve them in the mixing or measuring, or the adding of ingredients.

I like that you can add ingredients for variation, and that you need only a few ingredients, and that these are really quick to prepare. It took me about 10 minutes to prepare (including chopping, grating and putting everything away), and around 25 minutes to bake (I baked mine for an extra five minutes).

Here’s Cindy’s recipe, and my tips and notes at the end.


Create four different fruit or veg muffins with one easy recipe!

Basic recipe


1/2 cup cake flour

1/4 cup Nutty Wheat flour

1/4 cup oat bran

1 cup low fat milk

2 tsp baking powder

a pinch of salt



Preheat the oven to 180°C.

Sift the dry ingredients twice.

Add milk and stir until the dry ingredients are wet (do not over mix).

Place heaped tablespoons of the mixture in greased non-stick mini muffin trays

Bake for 15-20 min or until golden brown.


For apple and cinnamon muffins, add:

1 grated apple

¼ cup brown sugar

¼ tsp cinnamon


For tomato and cheese muffins, add:

½ cup chopped rosa tomatoes

1 cup grated white cheese

chopped fresh herbs


For carrot and pecan nut muffins

1 large grated carrot

¼ cup brown sugar

¼ cup chopped pecan nuts


For banana muffins

1 large ripe mashed banana

¼ cup brown sugar



Screen Shot 2013-07-14 at 3.17.27 PM



My notes:

I made the tomato and cheese muffins, which were delicious, and I was quite chuffed as it was the first type of savoury muffin I’d ever made.

I couldn’t find my sieve (I suspect my toddler might have been playing “kitchen” with it), so I didn’t sieve, and I didn’t notice a heavier texture as a result.

Be careful not to overmix – your muffins could end up doughier or heavier. Lumps in the batter are okay – you basically just want to mix the wet and dry ingredients a little bit.

My mixture yielded 12 small muffins, and seven big ones. I think the small muffins are better suited to kids plus they have the “cute” factor.

– I think the basic muffin recipe will be quite plain, and not very sweet. You could always add a bit of sugar to the mixture, or some honey or jam to the end result.


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