No offence to 20 year old guys – through my church I have become self-appointed groovy Aunty/Fairy Godmother/Mrs. Doubtfire to many of them. That’s how I can say with some confidence that when it comes to making snacks, those guys are probably the least likely to. They’re far too busy being amazing at other things like holding down jobs while doing uni, running ministries or sports teams and generally preparing to be the next generation of stewards of the whole world.
What I mean is, that this recipe is SO easy, anyone could make it. AND its healthy, AND is quick, AND it means you’re reducing reliance on store-bought STUFF.
Why is it healthy? For starters its home made so it’s a snack that not processed. Also, its low in sugar and I’m sure if you were keen you could replace the sugar with something else.
Also, it makes 12 good sized muffins. Store bought pack of 9 (processed and sugary) muffins – $9.00. Homemade muffins – about $3.00 for 12 (accounting for the part ingredients that are taken from m’pantry)
This is the recipe My Mate Kathryn gave me and ever since I first made it, my kids ask for it every day in their lunch boxes and want them when they get home, and I’ve started having one with a quiet cuppa when the usual chaos has calmed down.
2 cups self-raising flour
1/2 cup sugar
1/2 cup vegetable oil
300 ml sour cream (I have tried both low fat and full and both work but I prefer full – it seems to cook more evenly and makes a better muffin top)
1/2-3/4 cup of “extras” (eg choc chips, blueberries, almonds or anything you fancy or have on hand)
Here’s the best bit – Pre-heat the oven at 180oC. Whack everything except the “extras” into a bowl until just mixed. Fold in the extras. Grease a 12 hole muffin pan unless you’re using muffin papers (I never have any). Stick the mix evenly into the muffin pan. Bang it in the oven for 25 minutes.
So good. Processed never tastes as good as cheaper and healthier does 🙂
PS Note to school mums or any of us taking these to the office for snacks – they can be left in an air tight container for a couple of days, but once cooled I bung them straight in the freezer in a container. When you put them in the kids lunchbox/your bag for work, they have defrosted by morning tea time and are as fresh as a daisy.
If you want to eat from frozen, 30 seconds in the microwave seems to do the trick and they come out warm and yum 🙂