Loading ...
Loading ...
Loading ...
55
RECIPES
CARROT AND BRAN
FLAKE MUFFINS
Makes 12
INGREDIENTS
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½ cup bran flakes
½ cup raw sugar
½ cup golden syrup
100g butter, chopped
1 cup natural yoghurt
¼ cup milk
1 teaspoon bicarbonate of soda
¾ cup finely grated carrot
METHOD
1. Assemble mixer using scraper beater.
2. Sift flours and baking powder together.
3. Using speed 1, stir bran flakes and raw
sugar into sifted ingredients.
4. Combine syrup and butter in a small
saucepan over medium heat. When
melted remove from heat and stir in
yoghurt, milk and soda.
5. Using speed 1, fold warmed mixture into
dry ingredients until just combined. Fold
in carrot. Do not over mix.
6. Lightly grease and line deep
muffin pans. Fill muffin pans ¾
full with mixture.
7. Bake in a preheated 180ºC oven
for 15–20 minutes or until cooked
when tested.
CRUNCHY TOP TEACAKE
INGREDIENTS
1 cup chopped prunes
¼ cup chopped figs
2 tablespoons golden syrup
¼ cup brown sugar
1 teaspoon bicarbonate of soda
1 cup warmed orange juice
2 cups (300g) wholemeal plain flour, sifted
CRUNCHY TOPPING:
¼ cup brown sugar
¼ cup (110g) wholemeal plain flour
¼ desiccated coconut
¼ cup chopped nuts
50g butter, softened
METHOD
1. Assemble mixer using scraper beater.
2. Place fruit, syrup, sugar and soda into
mixing bowl. Pour in orange juice.
3. Using speed 1, beat in wholemeal flour
until well combined. Do not over mix.
4. Pour mixture into a lightly greased and
base lined 22cm loaf pan.
5. Combine topping ingredients and
sprinkle evenly over cake mixture.
6. Bake in a preheated 180ºC oven for
45-50 minutes or until cooked when
tested. Allow cake to remain in pan for
5 minutes before turning out onto wire
rack to cool.
Loading ...
Loading ...
Loading ...