As posted previously, for Anya’s cow milk allergy maintenance, I’ll have to bake this “baked milk” muffin often so Anya can have it for at least 3 times a week.

Been baking these muffins with apples and blueberries for the last few batches. So on Friday night, girls decided to help me out with the baking as we have a bunch of overripe bananas ☺️ Anya helped with the dry ingredients (flour and sugar) as she can’t handle the fresh milk while her little sisters help with the almost everything (so it took MUCH longer than usual 🙈)

They gave suggestions of the various toppings and so randomly we ended up with this ABC (apple, blueberry and cranberry) muffin 🤣 girls are thrilled with the name!

Recipe for 12 muffins:

Dry ingredients
– 300g self-raising flour (sifted )
– 65g caster sugar
– 1/4 tsp sea salt

Wet ingredients
– 500ml magnolia full fat fresh milk
– 60ml canola oil
– 140 g mashed banana (this time I’ve used mixture of 30g apple and 110g banana)

Toppings
– 95g diced apples mixed with 20g brown sugar and 1/2 tsp ground cinnamon – set aside
– 40g fresh blueberries
– 30g dried cranberry

Steps:
1. Preheat oven to 180°C and fill muffin tin with muffin cases
2. Mix dry ingredients in a bowl and wet ingredients in another bowl till well combined.
3. Pour wet ingredients into dry ingredients and mix to a smooth batter. Do not over stir and batter has to be used immediately.
4. Fill the muffin cases with 1/3 to 1/2 full. Add various toppings into the muffin cases and top up with the remaining batter. Use a stick to stir/swirl a little. Bake in preheated oven for 30 mins.
5. Let cool on rack.