Cinnamon Apple Muffins

INGREDIENTS

Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk

METHOD

Preheat oven to 180°C, brush 12 medium muffin pans with the melted butter or margarine to lightly grease, or line the pans with paper muffin cases.
Sift the plain flour, baking powder and cinnamon together into a large bowl.

Stir in the brown sugar, apples and raisins until well combined.
Whisk together the butter or margarine, eggs and milk until well combined.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined (don't overmix!).
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.

Serve warm or at room temperature.

VARIATIONS

Blueberry Muffins: replace apple and raisins with 300g fresh or frozen blueberries, and replace milk with buttermilk.

SERVINGS

12

SOURCE

www.taste.com.au

Christmas Morning Muffins

INGREDIENTS
2 cups plain flour
2 cups mixed fruit
1 cup brown sugar
1/2 cup cocoa
4 tsp baking powder
2 tsp mixed spice
1/4 cup vegetable oil
1 1/2 cups buttermilk
2 eggs

METHOD
Sift all dry ingredients then add in mixed fruit and sugar.
Stir in eggs, oil and buttermilk, but be careful not to overmix.
Place in well greased muffin tray (12).
Bake for 20 minutes at 180C with fan forced over of 190C without fan.

SERVINGS
12

COMMENTS
Delicious with brandy custard as mini Christmas puddings, or warm with egg nog for Christmas supper, or straight from the oven Christmas morning.

SOURCE
Wheel & Barrow catalogue

Lemon Poppy Seed Cake

INGREDIENTS
Cake
1/4 cup poppy seeds
1/4 cup milk
185g butter
1 1/2 tbsp lemon rind
1 1/4 cups caster sugar
3 eggs
3/4 cups flour
3/4 cups SR flour
1/2 cup ground almonds
1/3 cup orange juice

Icing
500g cream cheese
1/2 cup sour cream
2 tbsp grated lemon rind
3/4 cup icing sugar
1 tbsp lemon juice

METHOD
Cake
Grease deep 22cm round cake pan, line with baking paper.
Combine seeds and milk in a bowl, stand 20 minutes.
Cream butter, rind and sugar until light and fluffy.
Beat in eggs one at a time, beat until combined.
Stir in sifted flours, nuts, poppy seed mixture and juice.
Spread mixture into prepared pan.
Bake in moderate oven for 45 minutes.
When cool, split cake into 3 layers, sandwich layers with half the icing, then cover whole cake in remaining mixture

Icing
Beat softened cream cheese, cream and rind until smooth.
Add sifted icing sugar and juice, beat until smooth.

COMMENTS
Also makes delicious muffins!

SOURCE
AWW mag

Chocolate Banana Bread

INGREDIENTS
2 cups plain flour
2 tsp baking powder
1 cup caster sugar
3 bananas, mashed
125g unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup dark choc-chips
icing sugar, to dust

METHOD
Preheat the oven to 180C.
Grease a 24 x 13 x 7cm loaf pan.
Sift the flour and baking powder into a bowl.
Add the caster sugar.
In a separate bowl, combine the bananas, butter, eggs, vanilla and choc-chips.
Add to the dry ingredients and stir until just combined.
Pour into the loaf pan.
Bake for 1 1/4 hours.
Dust with icing sugar, serve warm.

SERVINGS
4 (large!!!)

SOURCE
Bill Granger Bill's Food