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Cook: 20-30 minutes | Servings: 6 large or 12 medium


  • 2 cups self-raising flour
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 egg
  • 1 cup of milk
  • ½ cup of oil or melted butter*
  • 1 teaspoon baking powder**
  • 2 cups granola of your choice (you can use 1 cup as well) – leave a bit to sprinkle on top of the muffins

Preheat the oven to 180ºC and prepare 6 large or 12 smaller muffin pan.
Mix together all the dry ingredients.
Beat the egg, milk and oil (or butter) with a whisk.
Add the wet ingredients to the dry ingredients and mix with a spatula – be careful not to overmix the batter.
Scoop spoonful’s of dough into the muffin pan and sprinkles some dry granola on the top.
Bake for 20 to 30 minutes until golden brown or a knife comes out dry.

*I didn’t have any oil half way through adding all my ingredients, so I added 8 tablespoons of butter and melted it.
** I never use baking powder but thought I will just add one teaspoon because of the self-raising flour.

Recipe and photo: Tracy Vohra


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