Tag Archives: treats

Coffee and banana muffins

Today’s delicious offering was baked by the Offspring based on a recipe given to me by a fellow kindergarten mum, Diana. I won’t tell you how long ago she gave it to me. 😉

The thing I like about this recipe is that it’s very easy. It’s also very forgiving of variations. In the following recipe, our variations are shown in italics after the base recipe.

Ingredients

  • 1/2 cup soft butter [we used Lurpak Slightly salted spreadable butter which contains a small amount of vegetable oil],
  • 1/2 cup of white sugar [we used caster sugar],
  • 1.5 cups of self raising flour,
  • 2 eggs
  • 1 cup of plain yoghurt or milk. Yoghurt makes it rise more. [We only used 1/2 a cup of yoghurt so we could add more banana]
  • 1 cup fresh fruit [we used 2 cups of bananas, chopped into decent sized ‘chunks’. NOT mashed]
  • a little extra butter to grease the muffin tins [we used paper cupcake thingies? to save on clean up]

Method

  1. Preheat oven to 200 C [392 F]. If using fan bake, lower the temperature a couple of degrees.
  2. Grease muffin tins [or use paper thingies for easy clean up].
  3. With an electric mixer, blend the butter with the sugar until it changes colour and looks ‘creamy’.
  4. Beat in 2 whole eggs. If the mixture starts to separate or ‘curdle’, add a tablespoon of the flour.
  5. Beat in the yoghurt.
  6. Remove from beater and fold in the chunks of banana. [This is a trick I learned by accident. If you mush the banana the flavour will be very bland. If you leave the banana in chunks, you’ll get a burst of strong banana flavour whenever you bite into a piece].
  7. Fold in the flour [no need to sieve].
  8. Spoon mixture into the muffin tin [or into the paper cupcake thingies inside the muffin tin].
  9. Bake for 15-20 minutes until golden brown.
  10. Remove from the muffin tin and place onto a cooling rack

You can eat these muffins straight from the oven with a bit of butter, just watch out for the chunks of banana, they are hot! Or you can eat them plain, hot or cold. Either way they’re delicious with your beverage of choice.

Bon appetit!
Meeks


Milk and Chocolate Shortbread

This is another Offspring special, a basic shortbread recipe with added chunks of Plaistowe dark cooking chocolate. My contribution was the milk. 😀

The photo is a little washed out because it was taken at night with a flash. The shortbread actually looks more like this:

For those who have never tasted shortbread before, it’s an odd combination of dry, crumbly texture that literally melts in your mouth. It’s very easy to make and we love it. If you want to try it yourself, the recipe follows:

Traditional Shortbread [with added chocolate]

Note: the recipe is on the back of the McKenzie’s rice flour packet, and you will need rice flour in addition to ordinary wheat flour.

Ingredients:
  • 225 gm of plain flour [all purpose flour], sifted,
  • 115 gm of rice flour, sifted
  • 115 gm of caster sugar, sifted
  • pinch of salt
  • 225 gm of unsalted, room temperature butter [do NOT use spreadable butter as the oil and/or process used changes how the butter works in recipes].
  • about 1/4 cup good quality cooking chocolate, chopped into smallish ‘chunks’. We used Plaistowe cooking chocolate because it’s actually good enough to eat on its own so long as you don’t like your chocolate very sweet.
Method

Pre-heat oven to 150 C. This is a slow oven.

Grease your baking tray [we didn’t, we lined it with baking paper instead].

Combine both flours, sugar and salt in a bowl.

Rub in butter and knead gently until a smooth dough forms.

Add the chopped chocolate and gently mix into the dough.

The recipe says to transfer the dough to a floured surface and ‘shape as required’. That basically means you can cut pretty shapes out of it. We don’t do any of that. We place the dough directly onto the baking tray and spread it out by hand or with the back of a spoon until it’s about the right ‘depth’. Shortbread should not be thick! 1/2 an inch is more than thick enough.

Prick the dough with a fork. We also ‘score’ the surface lightly with a knife. This makes cutting the cooked shortbread easier.

Bake for 20 – 30 minutes until a light, golden brown. The end.

A tip from us: leave the shortbread on the tray and gently cut along the scored lines while the shortbread is still a bit soft and pliable. The shortbread will firm up as it cools. Cutting it once it’s cold and crumbly is…not very successful.

And there you have it. Another day, another treat. If you have favourite treats of your own, please link to them in comments. Oh, and if you have favourite cups or dishes to go with the treats, please link them as well.

Cheers
Meeks


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