6 Muffin Recipes You Need in Your Life

6 Muffin Recipes You Need in Your Life

There’s nothing better than freshly baked muffins to chase away the winter blues or lift up your spirits after a failed exam, a meeting gone wrong, a fight with your BFF, or a broken heart. It’s a delicious reward to celebrate your achievements, or a quick and yummy snack for your coffee break. It’s always a good time to have a muffin. Nothing fixes a bad day (or makes a good one better!) better than a delicious treat. Pick a tasty muffin, which reasonable size will curb you desire to overindulge in your guilty pleasure. Whatever the reason that made you want to bake, here’s a list of muffins you just simply have to try. 1. Banana Crumb Muffins Serves: 10 Ingredients: 1½ cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon butter ¾ cup white sugar ⅓ cup brown sugar 1 egg, lightly beaten 3 bananas, mashed ⅓ cup butter, melted 2 tablespoons flour ½ teaspoon salt ⅛ teaspoon ground cinnamon Method: Preheat the oven to 190°C. Lightly grease the muffin tray or separate muffin cups (or line with muffin liners). In a large bowl, mix 1½ cups flour, baking powder, baking soda and salt. In another bowl, beat together the egg, melted butter, bananas, and sugar. Add the banana-egg mixture into the flour mixture and stir until it’s well moistened. Spoon the batter into prepared muffin cups and fill two-thirds of each. In a small bowl, mix together 2 tablespoons flour, brown sugar, and cinnamon. Add a tablespoon of butter and mix until the mixture resembles polenta. Sprinkle on top of the muffins. Bake for...
Test Your Baking Skills: Try These 3 Unusual Bread Recipes

Test Your Baking Skills: Try These 3 Unusual Bread Recipes

Are you open to the idea to try something unusual and put your baking skills to the test? In that case, you have to try these uncommon bread recipes and enhance your culinary senses. They will surely inspire you to master the art of bread baking. 1.  1. Vegan Rosemary Avocado Bread This vegan-friendly bread recipe is easy and quick to make. Can be served as pairing with any kind of soup or simply eaten alone. Ingredients: 2 cups flour 1 teaspoon baking powder ¼ cup cane sugar 1 teaspoon sea salt ½ teaspoon baking soda 1 mashed avocado (medium size) 1 cup vegan buttermilk (1 cup almond milk mixed with 1 tablespoon lemon juice) 1 vegan egg replacer (1 tablespoon of flax or chia and 3 tablespoons water) 2 tablespoons rosemary (fresh) Method: Prepare line loaf pan with parchment paper and preheat oven to 180C. Make buttermilk in a bowl and put aside. In another bowl mix flour, baking soda, baking powder, salt and sugar. Now add buttermilk, mashed avocado, egg substitute and rosemary to bowl with dry ingredients and mix all well. Pour batter into loaf pan and bake for 45 minutes. Allow it to cool before serving. 2. Red Velvet Banana Bread Worried about how this unusual combination will turn out? Once you take a bite, the sweet moist taste will convince you otherwise. Ingredients: 3 medium bananas (mashed) 1 red velvet cake mix 3 eggs 1/3 cup canola oil Powdered sugar for dusting Method: Line a 9x5x3 loaf pan with parchment paper and spray lightly with cooking spray. Preheat oven to 180C. Mix all ingredients until they...
Almond Biscotti

Almond Biscotti

Few things go better with Autumn than hot drinks, like coffee or hot chocolate. Therefore, few things go better with hot drinks than biccies. Which brings us to today’s recipe – almond biscotti. Easy, deliciously crunchy and tasty, it’s the perfect addition to afternoon tea.   Ingredients: 1 cup caster sugar 2 eggs Rind of 1 lemon 2 cups plain flour, sifted ½ tsp baking powder 150g almonds Method: Preheat oven to 180 degrees and line a baking tray with paper. In a large mixing bowl, combine sugar, eggs and lemon rind and beat until pale and thick. Fold in flour, baking powder and almonds. Lightly knead dough on a floured bench until smooth. Divide mixture in half and make two long longs on prepared baking tray. Bake for 20 minutes until slightly golden. Remove from oven and set aside to cool completely. Once cool slice the logs on the diagonal about 5mm thick. Lay slices flat on the baking tray and return to a 140 degree oven for 15-20 minutes, turning once to completely dry...
Apple and Cinnamon Pie

Apple and Cinnamon Pie

I don’t know about you, but this Autumn weather has me craving all kinds of warms and cozy foods. This pie is really easy, and makes the kitchen smell amazing!!   Pastry ingredients: 2 cups plain flour 1 tsp salt 250g cup butter, cold and cubed 1 tbs cider vinegar ½ cup milk Filling ingredients: ¾ cup brown sugar 1 tbs plain flour 1 tsp ground cinnamon 3 tbs butter 6 cored and peeled apples or 2 large tins of pie apples Method: In a large bowl, combine flour and salt and rub in butter with your fingertips until a crumbly consistency. Sprinkle with vinegar and gradually add milk stirring until a ball of dough is formed. Wrap with plastic wrap and place in the fridge to rest for 20 minutes. Alternatively, place all ingredients into a food processor and blend till breadcrumbs form, knead together to form a ball of dough and rest as above. Spray pie tin with oil spray or grease with butter. On a lightly floured surface, roll pastry out to about 5mm thick to the size of your pie dish. Lay a sheet of baking paper on top of the pastry to make it easier. Gently lay pastry into tin. Blind bake on 220° for 25 minutes with pie weights or rice. Remove pie weights and bake for a further 10 minutes. For the filling, combine all ingredients in a bowl and add to pie. Roll out the leftover pastry to the same thickness as the base and cut 2cm width strips and lay alternatively in a lattice form over the pie. Trim the...
Hot Cross Muffins

Hot Cross Muffins

Just for something a little different, that you can make yourself or make with the kiddies for Easter! Ingredients: 1.5 cups choc chips or raisins 2.5 cups self raising flour ½  tsp bicarb soda 2 tsp ground cinnamon ½ tsp ground nutmeg ⅔ cup vegetable oil 1 cup buttermilk 2 eggs 200g caster sugar 80g icing sugar Method: Preheat oven to 200 degrees. And line a muffin tray with paper cases. Add flour, bicarb soda and spices into a large mixing bowl. In a separate bowl place oil, buttermilk, eggs and sugar and whisk until well combined. Combine wet ingredients with flour mixture and choc chips/raisins and stir with a wooden spoon. Divide the mixture among the muffin cases and bake for 20 minutes until lightly browned. Remove from oven and allow to cool completely on a wire rack. Place 2 tbs sugar with 2 tbs water and simmer on low heat, stirring until sugar dissolves. Brush over the top of the muffins to give them a nice glaze. Sift icing sugar into a bowl and add just enough hot water to make a thick paste. Using a piping bag, draw a cross on each muffin and allow to set. Cut open and serve with butter or eat whole! Devour with Easter eggs and tea. Happy Easter!...
Everyone loves Baklava!

Everyone loves Baklava!

Baklava is quite possibly one of the most delicious foods ever. Well, I suppose we think that about a lot of food, because simply put: we love cooking. And eating. But the sweet nutty flavor with the flaky pastry is just… perfection. Ahem. Anyway, I’m sure you share our love for Baklava, so I’m going to help you out with sharing our recipe with you! We’ve made it time and time again, and it’s always a crowd pleaser. Ingredients: 375g (1 packet) filo pastry 180g butter, melted & cooled 2 tsp water 150g walnuts 150g unsalted pistachios 1/4 cup caster sugar 1 tsp ground cinnamon 375g honey 3/4 cup sugar 1 cup water 1 lemon, rind and juice Method: Preheat oven to 180 degrees. Spread the walnuts on a baking tray and lightly toast in oven for 5-8 minutes. Combine toasted walnuts, pistachios, caster sugar and cinnamon in a food processor and process until finely chopped. Use a shallow cake tin and brush with melted butter. Take 1/3 of the filo, brush top sheet with butter, fold into thirds and place in the base of the tin. Brush surface with butter. Spread half of the nut filling over the filo, add another 1/3 of filo (same as before) and repeat process. Use a sharp knife and cut a diamond pattern into the top layer of filo and sprinkle with water. Bake for 30 minutes. Cover with foil and cook for 45 minutes longer. In a small pot, heat up sugar, lemon rind (finely grated) and honey. Reduce slightly. Pour over baklava while still hot and set aside to cool completely....