I’ve made muffins, pikelets, waffles and bread, and the enduring habit seems to be making mini muffins. My mother has always been a fan and has even started making her own.
My favourite version of this recipe is Sultana Mini Muffins, but in the past sultanas have easily been replaced by coconut, carrot, banana, pumpkin, or any other item that takes your fancy and feels like it would work within a mini muffin recipe! I suspect the variations are limited only by one’s imagination…
I use rye flour because I seem to have developed intolerance to wheat flour but have not yet been diagnosed as celiac. If self-raising flour is your preference, then don’t include the cream of tartar and baking soda.
Sultana Mini Muffins
Preparation time: 15 mins
Cooking time: 15 mins
Makes 24 mini muffins
1 cup rye flour
1 1/3 tsp cream of tartar with 2/3 tsp baking soda
1 tsp mixed spice
3 tbsp sugar
--- The above ingredients can be stored together in a container in the fridge for days or weeks before you need them. If you prefer to sift the flour, cream of tartar and baking soda then do this before adding the mixed spice and sugar.
¾ cup sultanas - or other filling of choice: desiccated coconut, grated carrot, banana or cooked pumpkin etc…
3 tbsp olive oil
5/8 cup water
Preheat oven to 180 degrees Celsius. Grease mini muffin tray(s) – one large tray for 24 mini muffins or two smaller trays for 12 mini muffins each.
Sift flour, cream of tartar and baking soda into a bowl. Mix in all other ingredients until combined.
Spoon mixture into the muffin pans
Bake for 15 minutes or until cooked through. In a non-fan forced oven turn the muffin trays around in the oven after 7 or 8 minutes. Cool in pan(s) for 5 minutes and then turn out onto a plate or wire rack.
This recipe works well for mini muffins and would most likely work (with 25 minutes cooking time) for a 12 muffin tray as well.