Recipes

These five muffin recipes, enhanced with flavour concentrates are sure to elevate your baking game. Whether you're craving the zing of lemon, the fruity burst of raspberries, the richness of chocolate, the comforting warmth of cinnamon, or the tropical allure of mango and coconut, flavour extracts will simply make your muffins pop! These are just a few of the endless choices for you to explore.

1. Tangy Citrus Burst Lemon Muffins

Ingredients:

• 200g plain flour
• 150g white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 120ml milk
• 80ml vegetable oil
• 2 tsp lemonade flavour concentrate
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 180°C and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix in the milk, vegetable oil, lemonade concentrate, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the muffins cool before serving.

2. Blissful Berry Fusion Muffins

Ingredients:

• 250g plain flour
• 150g white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 120ml buttermilk
• 80ml vegetable oil
• 1 tsp boysenberry flavour concentrate
• 1 tsp raspberry flavour concentrate
• 150g fresh raspberries

Instructions:

1. Preheat your oven to 180°C and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix in the buttermilk, vegetable oil, and boysenberry raspberry concentrate.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly among the muffin cups and bake for 20-22 minutes or until a toothpick comes out clean.
7. Allow the muffins to cool before indulging.

3. Double Chocolate Pleasure Muffins

Ingredients:

• 200g plain flour
• 50g cocoa powder
• 150g white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 120ml buttermilk
• 80ml vegetable oil
• 2 tsp chocolate flavour concentrate
• 100g dark chocolate chips

Instructions:

1. Preheat your oven to 180°C and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix in the buttermilk, vegetable oil, and chocolate concentrate.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the dark chocolate chips.
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
7. Let the muffins cool and enjoy the chocolatey goodness.

4. Velvety Lemonade & Poppy Seed Delight Muffins

Ingredients:

• 250g plain flour
• 150g white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 120ml milk
• 80ml vegetable oil
• 2 tsp lemonade flavour concentrate
• 2 tbsp poppy seeds
• Zest of 2 lemons

Instructions:

1. Preheat your oven to 180°C and line a muffin tin with paper liners.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, then add milk, vegetable oil, lemonade concentrate, poppy seeds, and lemon zest.
4. Combine wet and dry ingredients until just mixed.
5. Divide batter into muffin cups and bake for 18-20 minutes or until golden.
6. Let them cool, and enjoy the zesty goodness.

5. Tropical Mango Coconut Dream Muffins

Ingredients:

• 200g plain flour
• 150g white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 120ml coconut milk
• 80ml vegetable oil
• 2 tsp mango flavour concentrate
• 50g shredded coconut

Instructions:

1. Preheat your oven to 180°C and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix in the coconut milk, vegetable oil, and mango concentrate.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the shredded coconut.
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow the muffins to cool and transport yourself to a tropical paradise.

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Ingredients