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11
Blueberry & White Choc Chip Muffins
50g butter, melted
½ cup milk
1 egg
1.5 cups self-raising flour
1 cup frozen (or fresh) blueberries
½ cup white chocolate chips
1. With the low rack in place, preheat the
oven to 230°C. Line a 6-hole muffin pan
with patty cases.
2. Place all ingredients except blueberries
into a medium bowl. Stir with a wooden
spoon until just combined; fold through
blueberries and white chocolate chips.
3. Divide mixture among patty cases. Using
the oven tongs, lower the muffin pan into
the oven. Reduce temperature to 170°C.
4. Bake for 15-20 minutes or until just
cooked. Stand for 5 minutes before
turning onto a wire rack to cool.
5. Serve dusted with icing sugar.
Tip: Blueberries are best folded through
while still frozen as this helps them to not
break apart easily and “bleed” colour into
your mixture.
Chocolate Hazelnut Croissant Pudding
Serves 2
2 stale croissants
2 tablespoons chocolate hazelnut spread
2 eggs
½ cup milk
½ cup cream
3 tablespoons caster sugar
1. Preheat oven to 180°C and lightly grease a
20cm round baking dish.
2. Halve croissants and spread with chocolate
hazelnut spread. Tear into rough 3-5cm
pieces and place into baking dish.
3. Combine eggs, milk, cream and caster
sugar in a jug and whisk to combine. Pour
over croissants in the baking dish and
allow to sit for at least 15 minutes.
4. Using the oven tongs, lower the dish
into the oven. Bake for 20 minutes and
serve, dusted with icing sugar and vanilla
ice-cream.
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