New favourite Banana Loaf Recipe.

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Mix together for 2 minutes until pale in colour:

2 eggs

1 cup sugar

1/2 cup canola oil

1 tsp vanilla essence

Add:

1 1/2 cups flour

1 tsp bicarbonate soda

1 tsp baking powder

1/2 tsp salt 

Add:

3 over ripe bananas

Pour into a greased loaf tin sprinkle with raw sugar and bake at 180'C for 55-60 minutes. 

Or into muffin pans baked for 25 minutes.

I often do variations to the muffins depending on other ingredients on hand.

I've added 1/4 caramel chips

Or substituting 1/4 cup canola oil for 1/4 cup coconut oil and adding 1/4 cup shredded coconut. 

Try your own combinations and let me know your favourites!

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Raspberry and white chocolate muffins

My go to recipe for muffins would have to be this one. 

The recipe was given to me by an old college of mine and it has never failed. 

Raspberry and white chocolate muffins

INGREDIENTS

2 cups plain flour
3 teaspoon baking powder
¾ cup caster sugar
1 cup white choc-bits
1 cup buttermilk or milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled slightly
1 cup frozen raspberries

METHOD

1. Preheat oven to 180°C. Grease a 12 x ½-cup muffin pan or line with patty cases.

2. Sift flour and baking powder into a large bowl. Stir in sugar and choc-bits.

3. Whisk buttermilk or milk, eggs, vanilla and melted butter in a large jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until just combined. Gently swirl through frozen raspberries (do not over-mix).

4. Spoon mixture into prepared muffin pan. Bake for 25-30 minutes or until cooked when tested with a skewer. Stand in pans for 5 minutes before turning out onto a wire rack to cool. Lightly dust with icing sugar if desired.


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Jam Donut Muffins

I love a good muffin.

I try and I make all sorts, and I love myself a bit of berry.

I also have the fondest memories of visiting markets as a child and my parents grabbing a bag of freshly cooked jam donuts, or even stopping at the road side van after a footy match, but unfortunately as I got older I discovered I have an intolerance to sulfates, and guess what goes into the sweet gooey mess that passes as jam in a donut, yep preservatives in the 220 range.

So no more freshly fried jam donuts for me.

But these are a great alternative.

I found a cute mix of two of my favourite sweet eats.

Jam Donut Muffins.

Jam Donut Muffins

• 1-3/4 cups flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/3 cup canola oil
• 1 egg, slightly beaten
• 3/4 cup milk
• 12 teaspoons jam 
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon

In a large bowl combine flour, baking powder, salt, nutmeg, and cinnamon. 

Combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.  

Fill greased or paper-lined muffin cups half full. Place 1 teaspoon jam or jelly on top.  

Cover jam with enough batter to fill muffin cups 3/4 full.  

Bake at 180'C for 20-25 minutes or till done.  Brush tops of muffins with melted butter and sprinkle generously with cinnamon-sugar.   Serve warm with lots of love.  Makes 1 dozen.

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