Beruflich Dokumente
Kultur Dokumente
Ingredients
Method
1. Preheat oven to 180°C. Prepare your ingredients. You will need 12 medium (125mls/ 1/2 cup) muffin
pans. They are available in trays of either 6 or 12. Non-stick muffin pans are wonderful to use as they
don't need greasing. If you aren't using non-stick pans, brush the pans with the melted butter or
margarine to lightly grease. Alternatively, line the pans with paper muffin cases.
2. Sift the plain flour, baking powder and cinnamon together into a large bowl. The baking powder acts
as a raising agent and will help give the muffins a light texture. Stir in the brown sugar, apples and raisins
until well combined.
3. Whisk together the butter or margarine, eggs and milk until well combined. Blending the wet
ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
4. Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is
important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will
have a tough texture.
5. Spoon the mixture evenly into the muffin pans.
6. Bake the muffins in preheated oven for 20 minutes or until golden and cooked through. To test if they
are cooked, insert a skewer into the centre of one - if it comes out clean, it is ready If not, cook for a little
longer before testing again. When cooked, remove from oven and stand for 2-3 minutes before turning
onto a wire rack. Letting them stand makes them easier to remove from the pans. Serve warm or at room
temperature. Store in an airtight container for up to 1 day.
Method
* 3 cups flour
* 3/4 cup sugar
* 3/4 cup packed brown sugar
* 3 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 cup milk
* 2/3 cup butter, melted
* 2 eggs, slightly beaten
* 2 cups finely chopped tart apples
Directions
125g butter
60 ml brandy
Preparation method
1. Preheat oven to 180°C. Line a 12 cup muffin pan and with paper patty cups.
2. Melt the chocolate and butter in a bowl set over simmering water. Cool. Stir in the sugar, eggs, sour
cream, brandy and spices.
3. Sift remaining ingredients into a bowl. Add chocolate mixture to dry ingredients and stir until just
combined.
4. Fill patty cups two-thirds full. Bake muffins for 20–25 minutes. Place pan on a wire rack; let muffins
cool briefly before serving.
125 g butter
¾ cup caster sugar
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed
¼ cup milk choc chips
¼ cup white choc chips
1½ cups self-raising flour
½ teaspoon bicarbonate of soda
2 tablespoons milk
Method
Sift together flour and bicarbonate of soda and fold through mixture alternately with milk.
Banana Muffins
Ingredients
Method
Combine milk, egg, margarine, vanilla and bananas, and blend in a mixing jug.
Process butter, caster sugar, banana, eggs and vanilla in a bowl or food processor until well combined.
Place flour, coconut and chocolate in a large bowl, then fold in banana mixture.
Working in batches, place dessert spoons of mixture into pan. Bake for 15 minutes or until risen and
golden.
Cool slightly in pan, and then turn out onto a rack to cool completely. Repeat with remaining batter.
Method
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 180°C for 22-25 minutes or until a toothpick
comes out clean.