2 eggs 1 x 400g tin of black beans, drained 100g syrup 50g sugar 10ml vanilla a pinch of salt 70g cocoa powder, sifted 5ml baking powder 2,5ml bicarbonate of soda 30ml vegetable oil
Preheat your oven to 180℃ and line a muffin tin with 6 paper cups. Spray the linings with cooking spray and set aside. Add the eggs to a blender and blitz together until frothy. Now add all the other ingredients and process for 1 minute. Divide the mixture between the cups and bake for 25 minutes. Cool the muffins on a cooling rack, in the baking tin. Serve at room temperature.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Add the almond flour, sugar, vanilla, almond extract, flour, egg and milk to a mixing bowl and mix together. Set aside. Lightly flour a working surface and lay out one sheet of puff pastry. Spread the almond cream onto the pastry in an even layer. Lay the second sheet of pastry on top and lightly press down onto it. Slice into 2cm wide strips. Twist the strips and then twist it again and bring the ends together to form a circular shape. Press the ends together and lay each pastry circle on the prepared baking sheet. Brush the pastries with the egg wash and sprinkle over the almond slivers. Bake in the oven for 25 minutes. Dust the hot pastries by sieving over the icing sugar. Set aside to cool slightly.
310ml flour 10ml baking powder 2,5ml bicarbonate of soda 90ml sugar 5ml cinnamon 2,5ml salt 1 egg 45ml butter, melted 250ml cultured buttermilk cinnamon sugar for sprinkling over
For the filling: Add the milk and butter to a small saucepan set over a low heat. Allow to warm to the point where small bubbles form around the edges of the saucepan, but do not bring to a boil. Take from the heat and keep aside. Add the egg and sugar to a bowl and whisk together. Add the flour and cornstarch and whisk again. Drizzle the warm milk mixture into this while whisking continuously. Pour the mixture back into the saucepan, place it back on a low heat and simmer for 2 minutes while stirring. Take from the heat, add the vanilla, stir through and set aside to cool slightly.
Preheat your oven to 200℃ and line a 12-hole muffin tin with paper cups.
Add the flour, baking powder, bicarbonate of soda, sugar, cinnamon and salt to a bowl and mix together. Add the egg, melted butter and buttermilk to a jug and whisk until amalgamated. Pour the wet mixture into the dry ingredients and mix through. Spoon a tablespoon of the batter into each of the paper cups. Now spoon a heaped teaspoon of the filling in the centre of each muffin and end off with another tablespoon of the batter on top. Bake in the oven for 15 minutes. Take the hot muffins from the oven and immediately sprinkle them with cinnamon sugar. Allow to cool one a cooling rack.
You may add 125ml of chocolate chips or the same amount of chopped nuts to these delicious, moist muffins. Yields 12 muffins.
500ml flour 10ml baking powder 5ml bicarbonate of soda 2.5ml salt 5ml ground cinnamon 200ml brown sugar 100ml greek yoghurt 125ml sunflower oil 5ml vanilla 250g/3 very ripe bananas 2 eggs
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl. Add the brown sugar and stir through. Set aside. Add the yoghurt, vegetable oil, vanilla and eggs to a jug and whisk together. Set aside. Add the bananas to a bowl and mash them. Add half of the liquid ingredients to the dry ingredients and stir through. Now add half the banana and mix again. Add the rest of the liquid and the rest of the banana and mix with a spatula. Spoon the mixture into the paper cups and bake for 25 minutes. Cool the muffins on a wire rack.
Preheat your oven to 200℃ and line a baking sheet with baking paper. Add the flour, salt and baking powder to a mixing bowl and stir to mix. Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. Add the sugar, citrus peel and raisins and lightly mix through. Add the grated zest of the orange and lemon and stir again. Add small quantities of milk, stir and repeat until the mixture comes together as a dough. Flour a work surface and place the dough on it. Flatten with your hands so that it is 5cm thick. Cut out rounds with a biscuit cutter or a glass and place the scone on the prepared baking sheet, spaced apart evenly. Bring the dough together to a 5cm thickness again and cut out some more rounds. Bake in the oven for 15 minutes. Remove the scones and cool on a cooling rack. Dust with icing sugar to serve.
Preheat your oven to 160℃ and line two large baking sheets with baking paper. Add the butter and icing sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the egg and egg yolk and mix again. Scrape down. Add the flour, baking powder, cinnamon and almonds to the bowl and mix together until incorporated. Scoop about 15ml of the mixture into your hands and shape it into crescents. (Roll a ball, roll it in to a 3-4cm log and slope the ends downwards. Drape it over your finger to form a crescent) Space the cookies evenly on the baking sheets and bake for 15 minutes. Remove from the oven and allow to stand on the baking sheets for 5 minutes. Sift the 80ml icing sugar over the biscuits and leave to cool completely. Hint: Hide some of the biscuits……they fly away on their own!
250ml sugar 250g butter, cubed 2 eggs a pinch of salt 10ml baking powder 750ml flour 125ml apricot jam
Preheat your oven to 180℃ and spray a swissroll pan (32cm x 22cm) with cooking spray. Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed until creamy. Add the eggs and beat on high speed for 1 minute. Scrape the mixture down and mix again. Add the salt, baking powder and flour to a mixing bowl and stir to mix. Turn the mixer to a low speed and add a few spoons of flour at a time, allowing time for it to integrate into the mixture before adding more flour. Remove the dough from the mixing bowl and divide in two portions. Press the one portion of dough into the swissroll pan and even it out with your hands. Spoon the apricot jam on top and spread it evenly over the dough layer. Push the other portion of dough through a coarse grater, as though you are grating it. The dough is very soft and you will have to push it through with the heel of your hand and then spread it evenly over the jam layer. Bake in the oven for 25 minutes and cool completely on a cooling rack. Slice into squares or fingers once cold and store in an airtight container.
Glaze: 375ml icing sugar, sifted 15ml boiling water
Preheat your oven to 180℃ and spray a 24-hole mini-muffin tin with cooking spray. Add the self-raising and regular flours, caster sugar and butter to a food processor and process to fine crumbs. Tip the mixture into a mixing bowl. Add the milk, egg and vanilla to a jug and whisk together. Pour the wet ingredients into the dry ingredients and stir to combine. The dough will be very sticky. Set aside. Add the brown sugar and cinnamon to a bowl and stir to mix. Add the 25g butter and rub it into the sugar with your fingers. Flour a work surface and divide the dough in half. Roll out to 35cm x 20cm rectangle. Sprinkle half the sugar and butter mixture evenly over the surface and roll it into a long, tight log. Trim the edges neatly and then cut the log in to 1,5cm slices. Place each slice in a hole in the muffin tin. Melt the 20g butter and brush it on to the swirls. Bake in the oven for 15 minutes. Remove and cool on a cooling rack.
For the glaze: Add the icing sugar to a small bowl and pour in 15ml of boiling water. Mix together and drizzle over the swirls. Stand the cookies for 20 minutes to set, before serving.
140g flour 12,5ml baking powder 1,2ml salt a pinch of smoked paprika 100g mature cheddar cheese, grated 250ml milk 1 egg
Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray. Sift the flour, baking powder, salt and paprika into a mixing bowl. Add the grated cheddar and mix through. Add the milk and egg to a jug and whisk together. Add the milk mixture to the flour mixture and mix together to form a batter. Spoon the batter into the muffin tin and bake for 15 minutes. Serve warm or at room temperature.
Preheat your oven to 180℃ and line a cupcake baking tin with paper cups. Add the vegetable oil, eggs, buttermilk and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the sugar and mix at high speed for 2 minutes. Turn the mixer to a low speed and add the cocoa powder and coffee. Add the flour, baking powder, bicarbonate of soda and salt to a separate bowl and stir to mix. Turn the mixer to a low speed and add spoonfuls of the flour mixture, waiting for it to be incorporated before adding more. Spoon the batter in the paper cups, filling each three-quarter-full. Bake the cupcakes for 22 minutes or until a toothpick inserted into the centre of one, comes out clean. Cool on a cooling rack.
For the frosting: Add the butter, vanilla and coffee granules to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed. Add the sifted icing sugar in three batches and then drizzle in the milk. Mix at high speed for 2 minutes. Spoon the frosting into a piping bag and pipe on to the cupcakes.
My Whisk and I 