toffeewhirls carrot and coconut muffins
100g s.r flour,sifted
100g light soft brown sugar(i used 50g as i pref not too sweet)
75mls veg oil
175g grated carrot
1tsp ground cinnamon
50g desiccated coconut
preheat oven gas 5/190oc.line muffn tins with cases
beat eggs and sugar til creamy
add oil and beat hard
fold in remaining ingredients until just combined
spoon into tins
15-20mins til golden and springs back to touch
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Sunday, 15 January 2012
Carrot Muffins for CairnTerrier
10oz Plain Flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 egg
2-3 fl oz milk or water
2 tbsp honey
4-5 oz fine white granulated sugar or light brown soft sugar
12 oz carrot, finely grated
1 tsp vanilla essence
3 fl oz veg oil or melted butter
2-3 oz chopped walnuts or raisins (optional)
Icing
2 oz cream cheese, softened at room temperature
4 oz icing sugar, sifted
1/2 tsp vanilla essence
Method
Prepare muffin tins. Preheat oven to 375-400F, 190-200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. (Stir in bran if using)
In a separate bowl, beat egg with fork. Add milk/water, honey, sugar, carrot and vanilla, followed by oil/butter.
Stir well.
Pour liquid mixture into dry.
Stir just until combined adding walnuts/raisins during the final strokes.
Do not over stir.
Spoon into tins.
Bake for 20 - 25 minutes until tops spring back when pressed gently.
Allow muffins to cool before icing.
Stir icing ingredients together until blended and ice. Top with a walnut if you are using them.
If using bran, reduce flour to 8oz and add 1 1/4 oz wheat bran or 1 3/4 oz oat bran to the dry ingredients.
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 egg
2-3 fl oz milk or water
2 tbsp honey
4-5 oz fine white granulated sugar or light brown soft sugar
12 oz carrot, finely grated
1 tsp vanilla essence
3 fl oz veg oil or melted butter
2-3 oz chopped walnuts or raisins (optional)
Icing
2 oz cream cheese, softened at room temperature
4 oz icing sugar, sifted
1/2 tsp vanilla essence
Method
Prepare muffin tins. Preheat oven to 375-400F, 190-200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. (Stir in bran if using)
In a separate bowl, beat egg with fork. Add milk/water, honey, sugar, carrot and vanilla, followed by oil/butter.
Stir well.
Pour liquid mixture into dry.
Stir just until combined adding walnuts/raisins during the final strokes.
Do not over stir.
Spoon into tins.
Bake for 20 - 25 minutes until tops spring back when pressed gently.
Allow muffins to cool before icing.
Stir icing ingredients together until blended and ice. Top with a walnut if you are using them.
If using bran, reduce flour to 8oz and add 1 1/4 oz wheat bran or 1 3/4 oz oat bran to the dry ingredients.
Cocoa Courgette Muffins for CairnTerrier
Ingredients
10oz plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbsp unsweetened cocoa powder
1 egg
4 -5 oz light brown soft sugar
2 - 3 fl oz milk or water
2 tsp vanilla essence
12oz courgette, finely grated (leave skin on unless green flecks in the muffins are a problem)
3 fl oz veg oil or melted butter
3 oz raisins or sultanas
Method
Prepare muffin tins. Preheat the oven to 375/400F, 190/200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder.
In a medium bowl beat an egg with a fork. Add sugar, milk/water, courgette, vanilla and oil/butter.
Stir well.
Pour all wet ingredients into dry.
Stir until just combined, adding dried fruit through the final strokes.
Batter will be lumpy but no dry flour should be visible.
Spoon into tins.
Bake for 20 - 25 mins, until tops spring back when pressed firmly.
10oz plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbsp unsweetened cocoa powder
1 egg
4 -5 oz light brown soft sugar
2 - 3 fl oz milk or water
2 tsp vanilla essence
12oz courgette, finely grated (leave skin on unless green flecks in the muffins are a problem)
3 fl oz veg oil or melted butter
3 oz raisins or sultanas
Method
Prepare muffin tins. Preheat the oven to 375/400F, 190/200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder.
In a medium bowl beat an egg with a fork. Add sugar, milk/water, courgette, vanilla and oil/butter.
Stir well.
Pour all wet ingredients into dry.
Stir until just combined, adding dried fruit through the final strokes.
Batter will be lumpy but no dry flour should be visible.
Spoon into tins.
Bake for 20 - 25 mins, until tops spring back when pressed firmly.
Saturday, 14 January 2012
Liveinazoo's Date and Apricot Flapjacks
50g/2oz sunflower margarine
75g/3oz dark muscavado sugar
225g/8oz porridge oats
50g/2oz dates,chopped and destoned if nec
50g/2oz dried apricots,chopped
4tbsp sunflower/rapeseed oil
preheat oven 180oc/350of/gas 4.line 30x20cm/12x8" tin with baking paper
melt marg and sugar in a pan over a low heat
add remaining ingredients and mix well
press into tin and bake 30mins
cool for 10 mins then mark into slices.leave to cool in the tin
ive also made these using 3oz apricots and 1oz chopped chrystalized ginger
Tuesday, 10 January 2012
Cheese Muffins
Ingredients
9 oz plain flour
3 tsp baking powder
1/2 tsp salt
2-3 tablespoons fine white granulated sugar (I reduce this)
3 oz cheddar or other cheese - grated
1 egg
8 fl oz milk
3 fl oz veg oil or melted butter (3 oz)
Method
Prepare muffin tins (maybe about 12) by greasing them lightly - these will stick to paper cases.
Preheat the overn 375-400 F/ 190-200C/ Gas 5-6.
In a large bowl sift together flour, baking powder, salt, and sugar. Stir in grated cheese.
In another bowl beat egg with a fork. Stir in milk, followed by oil.
Pour wet ingredients into dry and stir until just combined.
Batter will be lumpy but have no dry flour visible.
Spoon into tins.
Bake for 20-25 mins until firm to touch and golden brown.
9 oz plain flour
3 tsp baking powder
1/2 tsp salt
2-3 tablespoons fine white granulated sugar (I reduce this)
3 oz cheddar or other cheese - grated
1 egg
8 fl oz milk
3 fl oz veg oil or melted butter (3 oz)
Method
Prepare muffin tins (maybe about 12) by greasing them lightly - these will stick to paper cases.
Preheat the overn 375-400 F/ 190-200C/ Gas 5-6.
In a large bowl sift together flour, baking powder, salt, and sugar. Stir in grated cheese.
In another bowl beat egg with a fork. Stir in milk, followed by oil.
Pour wet ingredients into dry and stir until just combined.
Batter will be lumpy but have no dry flour visible.
Spoon into tins.
Bake for 20-25 mins until firm to touch and golden brown.
Banana and Oatmeal Muffins
Ingredients
7 oz plain flour
3 oz oats
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large, well ripened bananas
3 - 4 oz sugar
1 egg beaten with a fork
3 fl oz milk
3 fl oz vegetable oil or melted butter
1tsp vanilla essence
3 oz choc chips or chopped walnuts (optional)
Method
Preheat oven to 375 - 400F or 190 - 200 C or Gas Mark 5-6.
Prepare muffin tin ( - I use 18 medium cases - not the huge muffin cases or the small fairy cake cases, or the tiny truffle ones)
Sift the flour, baking powder and bicarb into a large bowl. Add the salt and oats.
In a separate bowl mash the bananas to a puree, add egg, milk, oil/butter, sugar and vanilla essence. Mix.
Pour the wet ingredients over the dry and mix until just combined - you should have a lump batter but no floury bits.
Add choc chips or walnuts if using.
Spoon into prepared tin - cases should be about 3/4 full.
Bake for about 20 - 25 mins, until reasonably firm when pressed and golden brown.
Cool.
7 oz plain flour
3 oz oats
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large, well ripened bananas
3 - 4 oz sugar
1 egg beaten with a fork
3 fl oz milk
3 fl oz vegetable oil or melted butter
1tsp vanilla essence
3 oz choc chips or chopped walnuts (optional)
Method
Preheat oven to 375 - 400F or 190 - 200 C or Gas Mark 5-6.
Prepare muffin tin ( - I use 18 medium cases - not the huge muffin cases or the small fairy cake cases, or the tiny truffle ones)
Sift the flour, baking powder and bicarb into a large bowl. Add the salt and oats.
In a separate bowl mash the bananas to a puree, add egg, milk, oil/butter, sugar and vanilla essence. Mix.
Pour the wet ingredients over the dry and mix until just combined - you should have a lump batter but no floury bits.
Add choc chips or walnuts if using.
Spoon into prepared tin - cases should be about 3/4 full.
Bake for about 20 - 25 mins, until reasonably firm when pressed and golden brown.
Cool.
Tuesday, 6 September 2011
Rolo Muffins
Rolo Muffins
4oz Butter or margarine
3oz granulated Sugar
2 tablespoons dark soft Brown sugar
2 eggs
6oz plain flour
1 teaspoon baking powder
4 fl oz milk
6 oz Rolos, chopped in half, or if you can little Rolos, only available in tubes at Christmas and Easter
Heat oven to 190 C
Cream butter or marg until soft. Add both sugars and beat until light and fluffy. Beat in the eggs one at a time.
Sift the flour and baking powder. Fold into the butter mixture, alternating with the milk/
Mix in the Rolos.
Bake for about 25 minutes, until lightly coloured. Leave to stand for 5 minutes before transferring to a wire rack to cool.
4oz Butter or margarine
3oz granulated Sugar
2 tablespoons dark soft Brown sugar
2 eggs
6oz plain flour
1 teaspoon baking powder
4 fl oz milk
6 oz Rolos, chopped in half, or if you can little Rolos, only available in tubes at Christmas and Easter
Heat oven to 190 C
Cream butter or marg until soft. Add both sugars and beat until light and fluffy. Beat in the eggs one at a time.
Sift the flour and baking powder. Fold into the butter mixture, alternating with the milk/
Mix in the Rolos.
Bake for about 25 minutes, until lightly coloured. Leave to stand for 5 minutes before transferring to a wire rack to cool.
Monday, 28 March 2011
Soupdragon's Flapjacks
Porridge Oats (just the plain cheap type, not large ones), 500g
Butter, 300g
Golden Syrup (in a green and gold tin), 4 serving spoons
Unsweetended condensed milk, half a tin
Demerera sugar, 340g (optional - Soupdragon now makes them with no sugar and still gets good results)
You'll also need an oven, a saucepan, some baking parchment and a large
baking tin or a couple of small ones.
Method:
1. Preheat the oven to 160 degrees celcius, you may need to search the web to find a conversion to gas mark (1-9) which many ovens are in.
2. Line the baking tin with baking parchment, this doesn't have to be neat.
3. Melt the butter in a large saucepan over a medium heat.
4. Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. Don't rush by turning the heat up, the sugar will start to caramelise etc. If it starts to boil take it off the heat!
5. Add the condensed milk and mix.
6. Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
7. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash the mixture in, just spread it evenly.
8. Bake in the oven for at least 15mins but probably more. If using top and middle shelves swap half way through so they cook evenly.
9. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking
Soupdragon says,"When I make flapjacks, when the sugar & syrup have dissolved, I do boil it for a couple of a minutes to slightly caramelise it. With this recipe I'd do it after adding the condensed milk I think"
Butter, 300g
Golden Syrup (in a green and gold tin), 4 serving spoons
Unsweetended condensed milk, half a tin
Demerera sugar, 340g (optional - Soupdragon now makes them with no sugar and still gets good results)
You'll also need an oven, a saucepan, some baking parchment and a large
baking tin or a couple of small ones.
Method:
1. Preheat the oven to 160 degrees celcius, you may need to search the web to find a conversion to gas mark (1-9) which many ovens are in.
2. Line the baking tin with baking parchment, this doesn't have to be neat.
3. Melt the butter in a large saucepan over a medium heat.
4. Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. Don't rush by turning the heat up, the sugar will start to caramelise etc. If it starts to boil take it off the heat!
5. Add the condensed milk and mix.
6. Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
7. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash the mixture in, just spread it evenly.
8. Bake in the oven for at least 15mins but probably more. If using top and middle shelves swap half way through so they cook evenly.
9. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking
Soupdragon says,"When I make flapjacks, when the sugar & syrup have dissolved, I do boil it for a couple of a minutes to slightly caramelise it. With this recipe I'd do it after adding the condensed milk I think"
Friday, 11 March 2011
Rocky Roads
Ingredients
100g/3 1/2 oz milk chocolate, broken into squares
40g/1 1/2 oz low fat margarine
1 tbsp golden syrup
100g reduced fat digestives (normal ones work just as well) - crushed
50g/1 3/4 oz mini marshmallows or roughly chopped larger ones (be careful - not many are vegetarian)
50g/ 1 3/4 oz dried fruit (raisins, chopped up glace cherries, sultanas etc)
Place the chocolate, margarine, syrup (and marshmallows if you want a smoother mixture) in a bowl over a pan of hot water and melt gently. Add the crushed biscuit and dried fruit and mix thoroughly.
If doing the smooth version roll into little truffles and roll in sprinkles, then place in a mini paper case.
If doing the rough version, leave the crushed biscuit lumpy and don't melt the marshmallow. Grease a 7" square tin and line it. Press the mixture into the tin and cool in the fridge. Cut into appropriately sized biscuits.
100g/3 1/2 oz milk chocolate, broken into squares
40g/1 1/2 oz low fat margarine
1 tbsp golden syrup
100g reduced fat digestives (normal ones work just as well) - crushed
50g/1 3/4 oz mini marshmallows or roughly chopped larger ones (be careful - not many are vegetarian)
50g/ 1 3/4 oz dried fruit (raisins, chopped up glace cherries, sultanas etc)
Place the chocolate, margarine, syrup (and marshmallows if you want a smoother mixture) in a bowl over a pan of hot water and melt gently. Add the crushed biscuit and dried fruit and mix thoroughly.
If doing the smooth version roll into little truffles and roll in sprinkles, then place in a mini paper case.
If doing the rough version, leave the crushed biscuit lumpy and don't melt the marshmallow. Grease a 7" square tin and line it. Press the mixture into the tin and cool in the fridge. Cut into appropriately sized biscuits.
Passion Cake
5 oz butter
7 oz soft brown sugar
8 oz finely grated carrots
2 eggs
7 oz self raising flour
3 level tsp baking powder
1 level tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 oz seedless raisins
2 oz chopped walnuts (optional)
3 tbsp milk
Frosting
8 oz cream cheese (full fat)
4 tsp lemon juice
1 1/2 oz icing sugar
1/4 tsp vanilla essence
walnut halves to decorate (optional)
Method
Grease 8" round tin and line base
Pre heat oven to 180C (350F or Gas Mark 4)
Melt the butter in a bowl over a pan of hot water and beat in the soft brown sugar, grated carrots and eggs. Seive together flour, baking powder, cinnamon, nutmeg and salt. Fold evenly into the mixture with the raisins (walnuts if using) and milk.
Turn mixture into the prepared tin and level.
Bake in the centre of the oven for about an hour.
Cool in the tin for 5 mins, then turn onto a wire rack.
When cold cut into two layers.
Beat the cream cheese with the lemon juice, seived icing sugar and vanilla essence.
Sandwich the two layers with half the frosting and spread the rest on top.
Decorate with the walnut halves if liked.
If your oven tends not to cook things well to the centre, then split the mixture into two prepared 8 inch tins instead to ensure it is cooked through.
7 oz soft brown sugar
8 oz finely grated carrots
2 eggs
7 oz self raising flour
3 level tsp baking powder
1 level tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 oz seedless raisins
2 oz chopped walnuts (optional)
3 tbsp milk
Frosting
8 oz cream cheese (full fat)
4 tsp lemon juice
1 1/2 oz icing sugar
1/4 tsp vanilla essence
walnut halves to decorate (optional)
Method
Grease 8" round tin and line base
Pre heat oven to 180C (350F or Gas Mark 4)
Melt the butter in a bowl over a pan of hot water and beat in the soft brown sugar, grated carrots and eggs. Seive together flour, baking powder, cinnamon, nutmeg and salt. Fold evenly into the mixture with the raisins (walnuts if using) and milk.
Turn mixture into the prepared tin and level.
Bake in the centre of the oven for about an hour.
Cool in the tin for 5 mins, then turn onto a wire rack.
When cold cut into two layers.
Beat the cream cheese with the lemon juice, seived icing sugar and vanilla essence.
Sandwich the two layers with half the frosting and spread the rest on top.
Decorate with the walnut halves if liked.
If your oven tends not to cook things well to the centre, then split the mixture into two prepared 8 inch tins instead to ensure it is cooked through.
Gingerbread Men
Ingredients
3 oz soft brown sugar
2 tbsp golden syrup
1 tbsp treacle
1 tbsp water
3 1/2 oz butter/marg
1 level tsp cinnamon
1 level tsp ginger
1/2 tsp bicarbonate of soda
8 oz plain flour (approx)
Method
Put sugar, syrup, spices and water into a medium saucepan and bring to the boil whilst stirring constantly. Remove from the heat and add butter and bicarbonate. Add the flour gradually, mixing, until you have a smooth workable dough.
Cover and leave to cool.
Heat oven to 180C (350F)
Roll dough to approx 3mm thick and cut into shapes (add currants if relevant)
Bake on a lightly greased and lined baking sheet for 10 - 15 mins.
Again, if you want soft biscuits, leave them very slightly undercooked.
3 oz soft brown sugar
2 tbsp golden syrup
1 tbsp treacle
1 tbsp water
3 1/2 oz butter/marg
1 level tsp cinnamon
1 level tsp ginger
1/2 tsp bicarbonate of soda
8 oz plain flour (approx)
Method
Put sugar, syrup, spices and water into a medium saucepan and bring to the boil whilst stirring constantly. Remove from the heat and add butter and bicarbonate. Add the flour gradually, mixing, until you have a smooth workable dough.
Cover and leave to cool.
Heat oven to 180C (350F)
Roll dough to approx 3mm thick and cut into shapes (add currants if relevant)
Bake on a lightly greased and lined baking sheet for 10 - 15 mins.
Again, if you want soft biscuits, leave them very slightly undercooked.
Smarties Cookies
Ingredients
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g (roughly) Smarties
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g (roughly) Smarties
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
Cinnamon, Oat and Raisin Cookies
Ingredients
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
2 tsp ground cinnamon (or more or less according to taste)
175g/6 oz self raising flour
1/2 cup oats
1/2 cup of raisins or sultanas
Method
Cream butter, sugar, cinnamon and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
2 tsp ground cinnamon (or more or less according to taste)
175g/6 oz self raising flour
1/2 cup oats
1/2 cup of raisins or sultanas
Method
Cream butter, sugar, cinnamon and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
Chocolate Chip Cookies
Ingredients
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g or more of choc chips
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g or more of choc chips
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
Sponge
Ingredients
4 oz butter/marg/low fat marg
4 oz sugar
2 eggs
4 oz self raising flour
1/2 tsp vanilla essence
Method
Grease and line a 7/8 inch baking tin
Cream the butter, vanilla and sugar with an electric whisk. Add the eggs and beat lightly again. Fold in the flour gently.
Bake in an oven at 180C for about 20 mins until the top is springy but firm.
4 oz butter/marg/low fat marg
4 oz sugar
2 eggs
4 oz self raising flour
1/2 tsp vanilla essence
Method
Grease and line a 7/8 inch baking tin
Cream the butter, vanilla and sugar with an electric whisk. Add the eggs and beat lightly again. Fold in the flour gently.
Bake in an oven at 180C for about 20 mins until the top is springy but firm.
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