So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.

Breakfast Muffins
Pear, Raspberry and Oat Muffins


Ingredients

  • 2 medium pears (around 220g when chopped into little cubes)
  • 160g frozen raspberries
  • 400g Greek Yoghurt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 60g rolled oats
  • 150g plain wholemeal flour
  • 150g plain flour
  • 3 tsp baking powder
  • 120g raw caster sugar
  • 40g white chia seeds

Method

  • Preheat oven to 180 degC fan forced
  • Line muffin tins with paper cases and/or spray with olive oil spray
  • Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
  • Mix dry ingredients to combine and make a well in the centre
  • In a separate bowl whisk together eggs, yoghurt, milk and olive oil
  • Add the egg mixture to the dry ingredients and fold together until just combined
  • Add the pears and raspberries and fold until just mixed together
  • Using an icecream scoop, scoop out the mixture into the tins
  • Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
  • Leave to cool in the tin for 5 minutes before turning out.

These M&M Cookies are so yummy! I had some red and green M&Ms which I needed to use up! before I ate them all that is! I was interested in making a choc chip cookie but why not make it with M&Ms instead? They give it a beautiful crunch inside the soft and chewy cookie.

M&M Cookies
M&M Cookies

 

Ingredients

  • 150g butter
  • 250g plain flour
  • 1/2 teaspoon baking soda
  • 100g caster sugar
  • 130g brown sugar
  • 2 eggs (I used XL)
  • 2 teaspoons vanilla extract
  • 200g M&Ms

Method

  • Preheat oven to 190 DegC fan forced
  • Melt butter and let it cool. In the meantime get your other ingredients ready.
  • Line 2 pans with baking paper
  • In a bowl mix together plain flour and baking soda.
  • In the stand mixer bowl, add caster sugar, brown sugar, vanilla and cooled butter.
  • Beat on speed 2 for a couple of minutes until well combined.
  • Add egg and egg yolk to the mixer bowl and mix until combined.
  • Add flour mixture to the mixer bowl and continue mixing until combined.
  • Add M&Ms to the mixture and mix until combined.
  • Shape heaped tablespoons of the mixture into balls and place on the pans, allowing room for some spreading.
  • Bake for 9 minutes, until edges are light golden. Note cookies will continue to bake as they cool, so don't leave them in too long! I think it's nice to have a few that are softer and a few that are crispy .

This chocolate and zucchini loaf cake is another one of those cakes which have something healthy in there! Granted chocolate is healthy too! ha who am i kidding! But seriously zucchini is always something which is healthy and makes a moist and beautiful bake.

Ingredients

  • 130g brown sugar
  • 1/2 cup olive oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp orange rind
  • 1/2 cup cocoa powder
  • 165 plain flour (approx 1 cup)
  • 1/2 tsp baking powder
  • 1 tsp bicarb
  • 1 1/2 cups zucchini firmly packed with water squeezed out (260g)
  • 60g choc bits

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a loaf tin with baking paper length ways and spray the ends with oil.
  3. Sift the cocoa powder, plain flour, baking powder, bicarb into a large mixing bowl, add brown sugar and stir until completely combined and no lumps in the brown sugar.
  4. Add zucchini and choc bits and combine.
  5. To a separate bowl, add eggs and lightly beat them. Add oil, vanilla, orange rind. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the loaf tin
  8. Bake for 30-40 minutes or until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!

These sultana bran muffins are a quick and reasonably healthy muffin. I always have leftover sultana bran from the bottom of the cereal box, so thought I should try and use it for a change! Makes approx 20 large muffins.

Ingredients

  • 120g sultana bran
  • 170g plain flour
  • 2 tsp cinnamon
  • 50g rolled oats
  • 150g butter
  • 2 Tbsp golden syrup
  • 120g brown sugar
  • 1/2 tsp bicarb
  • 1 Tbsp boiling water

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line muffin tins with papers
  3. Melt butter, golden syrup and brown sugar in the microwave, until butter is melted and sugar is all combined.
  4. Add bicarb and water to the butter mixture
  5. Place the sultana bran, oats, plain flour, cinnamon into a large mixing bowl and stir until completely combined.
  6. Add butter mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Bake for approx 15 minutes until a tester stick comes out clean. Check after 12.
  8. Allow to cool on a wire rack. If you like eat some warm too  :)

Carrot and Apple Oat Cake
Carrot and Apple Oat Cake

This is a super easy and quick cake. Granted it takes some time to grate the carrot and apple but otherwise is a yummy and moist cake which is quick to make and good for you. Well close to it! Is really lovely without any icing but if you like would be perfect with a cream cheese frosting.

Ingredients

  • 300g grated carrot (3 medium carrots)
  • 170g grated apple (1 medium red apple)
  • 230g rolled oats
  • 155g wholemeal plain flour
  • 3/4 cup (150g) brown sugar
  • 55g shredded coconut
  • 2 tsp mixed spice
  • 140g apple sauce
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tbsp golden syrup

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a brownie tray with baking paper
  3. Place the oats, plain flour, brown sugar, coconut, mixed spice into a large mixing bowl and stir until completely combined and no lumps in the brown sugar.
  4. Add grated carrot and apple and stir until combined completely.
  5. To a separate bowl, add eggs and lightly beat them. Add apple sauce, canola oil and golden syrup. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the tray and flatten. If you like you can make a few separate "cookies" with the mixture. This can be done by rolling a tablespoon of mixture and flattening slightly onto a separate baking tray.
  8. Bake for 30 minutes until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!

So I had some remaining strawberry puree. Hmm what to do! So I was thinking a yummy frosting. This has a perfect strawberry taste without tasting like just a lot of butter on a cupcake. Lemons in the cake make it nice and fresh and go beautifully with the strawberry. Yum :) I just used whatever juice and extract I could get out of 2 lemons. Makes approx 33 cakes

Strawberry Lemon Cupcakes
Lemon cupcakes with strawberry buttercream frosting

Lemon Cupcakes

Ingredients

  • 230g butter softened. (1 cup approx)
  • 380g self raising flour (3 cups approx)
  • 400g caster sugar (2 cups approx)
  • 4 eggs at room temperature
  • 1 cup milk (240ml)
  • 2 tsp vanilla extract
  • 2 1/2 tbsp lemon juice
  • 2 tsp lemon zest

Method 

  1. Line cupcake tins with liners. (Around 30-34)
  2. Preheat oven to 180 degrees celsius fan forced.
  3. Cream butter and sugar by mixing using a scraper blade on medium speed, until lighter and fluffier in texture.
  4. Add vanilla and eggs one by one, until combined.
  5. Sift flour twice.
  6. Add flour and milk in alternate batches to mixer and mix until just combined.
  7. Add zest and lemon juice and mix until just combined. (Do not overmix)
  8. Fill cupcake tins with mixture (around 3/4 full). I like to use an icecream scoop which makes this step super easy and clean!
  9. Bake in oven for around 18-20 minutes until a tester stick comes out clean.
  10. Allow to cool in tin for around 5 minutes then move to a cake cooler tray to cool completely before frosting.

Strawberry Frosting

Ingredients

  • 165g strawberry puree
  • 170g butter softened
  • 330-350g icing sugar
  • 1/4 tsp vanilla extract
  • dash red food colouring

Method

  1. Reduce puree to 3 tbsp by putting in a saucepan over low - medium heat. Keep an eye on it and stir every so often so it doesn't burn or reduce too much.
  2. When puree has reduced transfer to a small container and place in the fridge or freezer to cool, stirring occasionally.
  3. Add all ingredients to a mixer bowl and mix until combined and creamy. Add a small amount of food colouring (I used a tiny bit of pink Wilton gel food colouring. If required add more icing sugar (or milk) to gain desired consistency/thickness for piping.

References

All recipes for lemon cupcake batter

Cooking classy for strawberry frosting

This strawberry puree is a super easy and yummy puree which can be used as a basis in so many baking ideas. Delicious in everything from cheesecakes, cakes to frostings (when reduced). Gives it a proper strawberry flavour without any of that extract or fake taste!

Ingredients

  • 500g frozen strawberries
  • 50-65g caster sugar (to taste)
  • Squeeze lemon juice

Method

  1. Thaw frozen strawberries
  2. Place strawberries and 50g of the caster sugar in a small food processor.
  3. Whizz up and taste. Add remaining 15g sugar if required and whizz again.
  4. Done!

References

Joy baking

This pumpkin choc chip slice is a beautiful healthy option for the kids. I was thinking of making chocolate brownies but I was hoping to make something a bit healthier! As I was roasting some pumpkin for dinner I thought why not make something with some of the extra pumpkin. And I can't skip the chocolate so I came up with this and added choc chips. This is quite yummy and not too sweet!

IMG_9624

Ingredients

  • 500g pumpkin raw (300g cooked)
  • 3 large eggs
  • 150g butter
  • 1 cup brown sugar (200g)
  • 1 tsp vanilla extract
  • 3/4 cup plain flour (130g)
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground

Method

  1. Preheat oven to 180 degrees celsius fan forced.
  2. Cut up pumpkin into around 3cm chunks and roast in the oven for around 40 minutes until cooked and soft. (Make sure it doesn't burn!) Note I did this the night before and just kept in the fridge until I was ready to make the slice the next morning.
  3. Line a brownie baking tray with baking paper.
  4. Melt butter and sugar for 1 minute in the microwave and stir to combine. (Lazy i know as this should probably be done on the stove!)
  5. Blend pumpkin, butter and sugar, eggs and vanilla in a stick blender until smooth.
  6. Transfer to a large mixing bowl and add sifted flour, cinnamon and nutmeg.
  7. Stir gently until just combined.
  8. Fold in chocolate chips until just mixed through.
  9. Transfer to baking tray and bake in the oven for 30-35 minutes until testing stick comes out clean.
  10. Cool in tray for 10 minutes.
  11. Transfer to wire rack to cool.
  12. Cut into small squares and serve. Enjoy!

So this is a super easy chocolate mousse recipe. Perfect for when you have some cream in the fridge that needs to be used up. It also doesn't have the egg whites to mess around with. Too easy!

Ingredients

  • 300ml carton cream
  • 180 grams chocolate melts or good quality chocolate chopped finely

Method

  1. Chop the chocolate if required.
  2. Add the cream to a saucepan and bring to the boil.
  3. Once the cream has boiled for a minute or so then add to the chopped chocolate and stir until the chocolate has melted completely.
  4. Place the creamy chocolate mixture in the fridge to cool. (for around an hour)
  5. When the mixture has cooled place into a mixer bowl with the whisk attachment and whisk until light and creamy. The mixture will change colour.
  6. Divide into serving ramekins and serve. Or place in fridge until ready to eat :)

This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.

Ingredients

  • 500g zucchini (if don't have enough thats fine or can add some grated carrot if you like)
  • 1/2 cup blueberries (frozen is fine)
  • 200 g walnuts or pecans (roughly chopped)
  • 3 large eggs
  • 250 ml of olive oil (or vegetable oil is fine)
  • 1 1/2 cups raw sugar (or a bit less is fine)
  • 2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
  • 2 teaspoons cinnamon ground
  • 1 teaspoon nutmeg ground

Method

  1. Preheat the oven to 180 degrees celsius fan forced.
  2. Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
  3. Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
  4. To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
  5. Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
  6. Then add the walnuts or pecans, blueberries and fold in gently.
  7. Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.
  8. Allow to cool in tin for 10 minutes.
  9. Remove from tin and leave on a wire rack to cool
  10. Cut, serve and enjoy!