Surprise Muffins (With Vegan Version)

When I was a child my parents gave us the Betty Crocker kids’ cookbook, which I loved and adored and wish I still had. We now bake muffins in bulk for our family, but I wanted to see if I could find the old “surprise” muffin recipe online for when the kids want to bake up just one dozen:

1 egg OR 1 T ground flaxseed and 3 T water (mix and set aside)
1/2 cup milk OR other liquid (almond milk, orange juice, etc)
1/4 cup canola oil (rapeseed in the UK, or any healthy oil)
1 1/2 cups all purpose flour (do 1/2 cup wholewheat at least)
1/2 cup sugar (can do less, but I have a sweet tooth)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup jelly (US jelly, not UK) OR 1/2 cup fruit (grated apple, blueberries, one mashed banana)


Heat oven to 400 degrees (200 C, gas mark 6)
Grease medium sized 12 muffin capacity pan (or use muffin pan liners, silicon)
Beat egg and stir in milk and oil
Add remaining ingredients (except jelly) and stir until flour is moistened. The batter will be lumpy.
Fill muffin cups till 1/2 full
Add 1 teaspoon of jelly
Add additional batter till cup is 2/3 full
Bake 20-25 minutes or until golden brown

If you are doing fruit instead of jelly mix it in gently, then fill muffin cups as usual.

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