The Easiest Muffins Ever, By Tracey Vale

The following two recipes have few ingredients, are super quick to make and taste delicious. Great for school snacks, picnics or to keep on hand in the freezer, the recipes can be varied in a number of ways and are so easy, the kids can make them. Enjoy!

Two Ingredient Strawberry Muffins

1 x 400g tin whole strawberries

1 x pkt. cake mix, vanilla or chocolate

In a large bowl, pour in the strawberries and their juice. Mash with a potato masher until pulpy. Add the packet cake mix and combine with a wooden spoon. Spoon into oil-sprayed muffin tins and bake 15-20 minutes at 180'C. Makes around 30 small muffins. For large muffins, bake for about 25 minutes.

Variations: For Choc-Almond Strawberry Muffins, add 1/2 cup white chocolate bits and 1/2 cup almond flakes. For Choc Chip Strawberry Muffins, use a chocolate cake mix and add 2/3 cup chocolate chips.

Coconut Yoghurt Muffins

1 cup S.R. flour

1 cup sugar

1 cup dessicated coconut

1 cup flavoured or plain yoghurt

Combine all ingredients and spoon into patty pans placed inside muffin tins. Bake 10-15 minutes at 180'C.

Variations: For Apricot Yoghurt Muffins, add 2/3 cup diced, dried apricots and use a plain, vanilla or apricot yoghurt. For Blueberry Yoghurt Muffins, add 2/3 cup chopped blueberries and use plain, berry or vanilla yoghurt. For Strawberry Yoghurt Muffins, add 2/3 cup chopped, fresh strawberries and use plain, vanilla or strawberry yoghurt. Chocolate chips (2/3 cup) can also be added to this one. For Raisin Muffins, add 2/3 cup raisins and use plain or vanilla yoghurt. For Double Choc Chip Muffins, add 1/2 cup choc chips and 1/2 cup white choc chips and use plain or vanilla yoghurt. For Banana Yoghurt Muffins, add 1 large banana, crushed and a little cinnamon to taste. (These may take a little longer to cook.)