Banana Choc Muffins

INGREDIENTS

30g butter

1 cups self-raising flour

1/4 cup caster sugar

1/4 cup milk

1 eggs

1 ripe bananas, mashed

1/2 cup (100g) Nestle Dark Choc Bits

METHOD

Preheat oven to 200°C. Line a medium muffin tray (6 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.

Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.

Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.

Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

TASTINESS YOU CAN ADD
Why not change the choc chips for
Smarties
Chocolate Chunks
Malteasters
or what ever Chocolates you like.

Robyn Taste Review-

I Enjoyed these Next time i might add a few different Chocolates
as i thought that it may have added to the flavour.

Taste Tester Review-
These were yummy and were a good snack.
Benjamin David Knights.

COOK IT. TASTE IT. RATE IT.
Robyn Laing

Blueberry Muffins

INGREDIENTS

1 cups self-raising flour

45g butter, chopped

1/4 cup firmly packed brown sugar

70g fresh blueberries

½ cup milk

1 eggs, lightly beaten

METHOD

Preheat oven to 180°C/160°C fan-forced. Grease or place muffin papers in a 6-hole, 1/3 cup-capacity muffin pan.

Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar.

Make a well in centre of flour mixture.

Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared Tin. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

TASTINESS YOU CAN ADD

Chopped Stawberries
Choc chips

Robyn Taste Review-

This was quiet nice slightly heated with a little butter.
I enjoyed the blueberries in the muffin not normally being a
big fan of them but they added to the flavour and it was great!

Taste Tester Review-
They Enjoyed the blueberry muffins with a little bit of icecream
and a dash of cream.
Dell & Jeffrey Laing

COOK IT. TASTE IT. RATE IT.
Robyn Laing

Orange & Poppy Seed Muffin

INGREDIENTS

Melted butter, to grease

1/2 T poppy seeds

185ml (3/4 cup) milk

190g (1 1/4 cups) self-raising flour

80g (2/3 cup) caster sugar

65g butter, melted

1 egg, lightly whisked

1 tsp finely shredded orange rind

30 ml fresh orange juice

Icing sugar, to dust

METHOD

Preheat oven to 190°C. Brush six 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes.

Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not over mix). Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

TASTINESS YOU CAN ADD

Add Extra Orange Zest

Robyn Taste Review-

This is a great muffin to make for anyone who is coming over
unless ofcorse they are allergic to oranges :)
I enjoyed this. i would cook until golden brown. But dont forget them
and leave them in the oven like i did.
Taste Tester Review-

Start typing review here in this text
Reviewers name in this text

COOK IT. TASTE IT. RATE IT.
Robyn Laing

Jam Donut Muffin

INGREDIENTS

300 (2 cups) self-raising flour

2/3 cup caster sugar, plus 1/2 cup extra to coat

80ml vegetable oil

1 large egg

175ml buttermilk

1 tsp vanilla extract

3 tsp good-quality strawberry jam

100g unsalted butter

1 tsp ground cinnamon
METHOD

Preheat oven to 180°C and grease a 6-hole muffin pan.

Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.

Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.

TASTINESS YOU CAN ADD

Different Jams
Nutella

Robyn Taste Review-

Start typing review here in this text

Taste Tester Review-
Start typing review here in this text
Reviewers name in this text

COOK IT. TASTE IT. RATE IT.
Robyn Laing