From weekly to every so often!

Have decided, rather than baking every weekend... which is sometimes quite difficult, when you are busy with two little ones, that I will update blog each time I bake a new recipe!  

Banana and Yoghurt Muffins - 5/5

Yum... these are delish, tasty and moist!  Highly recommended!

Ingredients.

2 lge  over ripe bananas

1c yoghurt, flavoured or natural

1 egg

125gm butter - very soft or melted

1 3/4 c self raising flour

1/2 c brown sugar

Method

Preheat oven to 180 C

Grease muffin trays

Mash bananas well, add yoghurt, egg and butter.  Mix well.

Sift in flour.

Add brown sugar.

Combine and pour into muffin trays.  

Bake for 20 - 25 mins or until cooked through when tested with a sharp knife.

Be aware that these muffins are so moist they are soft and seem from the outside they may not be cooked through, so definitely test with a knife.

Enjoy a delicious, moist treat!

Apple muffins..

Sorry... its been a particularly busy week organising our big girls 3rd Birthday, which is this coming weekend... so will make a post now for the weekend just gone, but probably wont get into the kitchen until Sunday or Monday, which is a public holiday!

This week we baked Apple muffins... bit of a change though... Dad was mowing the lawns, and H was following him around with her plastic mower... too busy to help she was... so Baby O assisted me, by way of sitting in her bouncy chair chatting to me!  

Here goes...

Ingredients...

-300g (2 cups) plain flour

-1 tbs baking powder

-2 tsp ground cinnamon

-3/4 cup brown sugar

-3 small to medium Pink Lady apples grated

-125g butter, melted and cooled

-2 eggs, lightly whisked

-3/4 cup milk ( you may need a little more to get consistency right)

Method...

1. Preheat oven to 180°C.  Grease muffin trays or line with muffin cups.
2. Sift the plain flour, baking powder and cinnamon together into a large bowl.  Stir in the brown sugar and apples until well combined.
3. Whisk  eggs lightly, add butter and milk until well combined.
4. Add the wet mixture to the dry mixture and stir with a large metal spoon until only just combined.
5. Spoon the mixture evenly into the muffin pans.
6. Bake for 20 minutes or until golden and cooked through when tested with a knife.
   Remove from oven and stand for 2-3 minutes before turning onto a wire rack.
   
   Verdict.  Yum!  A solid 4 out of 5, especially when eaten warm with butter!
   The big girl ate them... and more importantly, the man ate them too... he's not as much of a sweet tooth as I am!
   
    

What a disaster!

Today we decided to do a little baking... Our world has cooled off somewhat and it is far more comfortable, albeit a little bit humid, for baking!

I have been looking for recipes so I could use up the zucchinis in our garden.  A friend recommended a combination of zucchini and chocolate... I thought, yes... that is a fantastic idea... my girl loves a chocolate muffin and it is all the more healthy when filled with zucchini!

Well... they didn't rise very well... were all gluggy in the middle, even though a knife came out clean and they tasted revolting.  Am going to try them again, with a different recipe... hopefully we have better luck!

Not even going to rate the ones we made today!  Blurghhhhh!

Too hot to bake!

Sorry.  We had to endure a really hot one today... 38 C it was...I didn't want to add any extra heat to an already hot house!   I don't function very well on really hot days... Thank goodness that tomorrow is the last of 3 consecutive days of heat... bring on a cool change and a thunderstorm I say!

Will bake on Monday morning... speak to you then!

Carrot and Zucchini Muffins... Week 4... 4/5

So we have zucchinis coming out our ears... I am always looking for something to do with them, may as well utilise what you have rather than buy more ingredients.  

These are delicious!  They are sweet, moist and somewhat healthier than the banana, choc chip muffins we cooked mid week.  The only reason I haven't given them a 5/5 is that I quite like biting into a muffin with a bit of texture, whether it be blueberries, chocolate, walnuts etc.

These were super easy to make, requiring no mixer, only a good forearm to only just combine the ingredients.

Here goes...

Ingredients.

2c self raising flour

2/3c raw sugar

1tsp cinnamon

1 1/2 grated carrot

3/4c grated zucchini

100g butter - melted

2 eggs - lightly beaten before being added

1/2 to 3/4 c milk - depending on consistency

1. Preheat oven to 180 c.  Grease muffin tins.

2. Sift flour into a large bowl, add raw sugar and cinnamon.

3. Add grated zucchini and carrot and combine with hands.

4. In separate bowl combine lightly beaten eggs to melted (and slightly cooled) butter, add milk.

5. Add wet ingredients to dry, adding a little extra milk if needed.

6. Spoon into muffin tin and bake 20 - 25 minutes depending on your oven.

7. Remove from tins and cool.  Serve warm with butter!

A day off!

Apologies to those looking for a new muffin to make each week... This weekend it is my Birthday and Dad and the big girl are going to bake a cake.  It seems silly to make muffins too, especially when I am a bit of a sweet tooth!  

Will try and post a pic.

Will see you all again next week!

Vanessa