Lunchbox mini muffins

by Ed Halmagyi


  • 2 cups self-raising flour
  • ½ cup wholemeal self-raising flour
  • ¾ cup brown sugar
  • ¾ cup milk
  • 1 egg
  • ½ cup vegetable oil
  • 2 tsp natural vanilla extract
  • fruit, nuts, choc chips to flavour


1 Preheat oven to 180°C. Combine the flours an sugar in a large bowl and make a well in the centre. Add the milk, egg, oil and vanilla, then beat until smooth. Spoon into 36 lined mini muffin cases then top with desired flavours. Bake for 20-25 minutes, until just firm, then cool on a wire rack.

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