Sorry! No photo this time. What a shame too, as the muffins did look rather scrummy, if I say so myself – even if the icing was a bit runny! No photos as they ALL got scoffed before I remembered to take one. And I tell you, that is quite an achievement, I made 12 + a cake (the original ingredients were for far too many, the recipe below is adjusted for about 12 muffins!!!). Much to the dismay of The Englishman and Red Ted, half he cake went to neighbours (saying thanks for all the fab hand me downs we get) and 10 muffins to a tea party in Ham!
Enough. Here is he recipe:
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt (unless you have used salted butter)
60g coco powder
200g icing sugar
handful of raspberries
Mix sugar and butter. Add eggs & vanilla. Mix all dry ingredients, then add alternating with the milk. Bake in 180 C approx 25min – but check. Also used these ingredients in a cake tin and it worked!!
Now my icing went all wrong. So the above is guess work. Not v helpful, eh? But it was yummy and the yummy bit where the raspberries. So. Advice from icing queen: use lots of butter. Whisk for AGES until it is nice and soft. Add some liquidised/ blended raspberries and then icing sugar. Don’t add all the raspberries (like i did) as they are v liquidy. Once you have a nice consistency, add remaining quartered raspberries for flavour and texture.
Well.. yes, we had some of those blackened bananas that NO ONE will touch in the fruit bowl. The flies were beginning toget excited, so I decided to get baking with the kids – actually with The Girl, as the Boy started back at school today (boooo). We went for a Honey, Oats and Banana muffins. The are DELICIOUS, easy to make and are also a great alternative Breakfast muffin or add them to the children’s lunchbox. They will keep a week in air tight container. I like to stick them in the fridge too (why not!).
Banana Muffins Recipe Ingredients
3 ripe bananas (the riper the better)
2 large eggs
125ml of milk
2 tbls runny honey
200g self raising flour
200g porridge oats
handful of raisins and walnuts (optional)
Banana Muffins Method
1. Melt the butter and honey in a pot on the stove and set aside
2. Squish your 3 bananas with a fork, in a bowl. Add the eggs and milk and whisk.
3. Add your oats, flour and raisins/ nuts. And mix with a wooden spoon.
4. Pour in the butter and honey. Mix again.
5. Divide into cupcake cases. Ours were quite small, we ended up with 18 cupcakes. Normally this will make around 12 medium – large cupcakes.
6. Bake 20 – 30 minutes (20min if small…) until golden brown.
Let cool on a rack and enjoy! You will end up with a sweet and moist and filling breakfast muffin!
From Blackened Bananas that no one will touch to Honey, Oat & Banana Muffins, that we can’t get enough of! We need some smell-o-vision SOON!
We need some cupcakes in a hurry, and I didn’t have much in the cupboard save for the “standard” ingredients. I decided that this easy chocolate cupcake recipe always goes down well. And whipped up a batch in no time! This is based on the “equal measures” foragers cake, where you weigh the eggs first and go from there, but it isn’t an exact science, so take our measures as approximates.
2 eggs (weighed, in our case: 130g)
130g self raising flour
130g sugar (we used demarer sugar as I was out of ordinary sugar)
130g unsalted softened butter
40g cocoa powder
125ml of milk
Preheat the oven to 180C.
Prepare 12 muffin cases in a muffin tray.
Ahem.. bung it all in your mixing bowl and mix well!!! (Surely this is the really makes this an easy chocolate cupcake recipe?!)
Divide into muffin cases and bake for approx 15-20min, do check on them and check with a knife to see if ready (i.e. if the knife comes out clean you are ready to go).
Remove, let cool briefly and then put on a rack to fully cool down.
Here are some simple Jam Tarts that make for a nice treat on a rainy day afternoon. And we are having plenty of those. So baking with kids is on the agenda.
We make our own short crust pastry. As the jam is sweet, we make the pasty plain. But you can add a little icing sugar and an egg yolk to make it richer and smoother. Not needed though. So. Our simple jam tarts:
Sweet Short Crust pastry
200g plain flour
100g butter (room temperature ideally)
3-4 tbsp of sugar (add to taste)
3-4 tbsp of milk
Jam, great to use up any jars that are nearly finished, we used homemade apricote jam
8cm Dia Circular Cookie Cutter or a large glass/ cup
Preheat oven to 180C
Mix your flour, but and sugar until you have a crumbly dough
Add your 3-4 tbsp of milk (you can use water if you like, but milk a little richer)
Roll out the dough about 0.5cm. Using an 8cm cookie circular cutter, cut out circles and place them in your muffin tin.
Fill each Jam Tart with a generous portion of jam. The kids loved doing this bit and yes, there was a little mess.
Place in oven and bake until pasty is golden – approximately 20min
Remove, let cool and enjoy! Great quick and tasty treat.