baking

 

Banana Muffins II Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 large bananas, mashed 3/4 cup white sugar 1 egg 1/3 cup butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped

Orange Muffins Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup white sugar 1 tablespoon grated orange zest

 

2/3 cup orange juice 1/2 cup melted butter 2 eggs 1/2 cup ground walnuts (optional) 1 tablespoon melted butter 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon Directions Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and chopped nuts. Pour into 12 muffin cups. Blend 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Serve hot.

Mango Crepe For the crepes 1/2 cup cold water 1 1/2 cups fresh milk 3 large eggs 1 tablespoon sugar 1 1/2 cups sifted all-purpose flour 1/3 cup melted unsalted butter, cooled softened unsalted butter, for cooking crepe

For the filling 6 large ripe mangoes, peeled, halved and sliced

 

A few scoops of vanilla ice cream store-bought chocolate sauce toasted cashews or almonds, chopped 1 In a bowl, sift together all the the dry ingredients. Make a well in the cen center ter and add the liquid ingredients. ingredients.

2 Strain then chill for at least 30 minutes.

3 Brush crepe pan with with a little softened butter. Pour c crepe repe batter and rotate pan.

4 Cook until done. Transfer Transfer to a plate. Repeat procedure procedure to make more crepes.

5 Fill crepe with a small scoop scoop of ice cream and place some mango s slices. lices. Roll up or form into a pouch or a wedge.

6 Top with more ice cream. Drizzle Drizzle with chocolate chocolate sauce and sprinkle with chopped chopped nuts.

Pineapple Upside Down Cake Recipe  Topping:* 1 cup of firmly packed dark brown sugar 1/2 cup unsalted butter 1 can (20 oz) of pineapple slices

Cake: 1 1/2 cups all purpose flour 6 Tbsp cake flour

 

6 Tbsp of ground almonds (from about 2 oz of whole almonds) 3/4 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups of sugar 1 cup (2 sticks) unsalted butter at room temperature 4 large eggs 3/4 teaspoon vanilla extract 3/4 cup sour cream Method

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture. 2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature. Makes 12 to 14 servings.

* Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to medium high and bring to a boil. Boil until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the

 

pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Remove from heat and pour out into cake pan. Continue with recipe as noted.

 YELLOW CHIFFON CHIFFON CAK CAKE E 2 eggs, separated 1 1/4 c. sugar 2 1/4 c. flour 3 tsp. baking powder 3/4 tsp. salt 1/3 c. oil 1 c. skim milk 1 1/2 tsp. vanilla

Beat egg white until frothy. Gradually add 1/2 cup sugar, beat until stiff. Set aside.

In large mixing bowl, sift remaining sugar, flour, baking powder and salt. Add oil, vanilla and half of milk. Beat 1 minute on medium speed. Add remaining milk and egg yolks. Beat 1 minute longer. Gently fold in egg whites. Bake in ungreased 10 x 4 inch tube pan at 350 degrees for 30-35 minutes.

CINNAMON COOKIES 1 cup sugar  1/2 cup butter  1 large egg 1 teaspoon vanilla 1 1/2 cups flour  1 1/2 teaspoons cinnamon 1 teaspoon baking powder  1/4 teaspoon salt cinnamon sugar  Directions: 1

 

In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. 2 Combine flour, cinnamon, baking powder and salt. 3  Add to butter mixture. mixture. 4 Blend well. 5 Cover and refrigerate 2 hours or till firm enough to roll into balls. 6 Shape dough into small balls about 3/4-inch in diameter. 7 Roll in cinnamon sugar to coat. 8 Set cookies 1-inch apart on lightly greased cookie sheets. 9 Bake at 350° for 10 minutes or till the edges are lightly browned. 10 Cool slightly on pans, then remove to racks to cool completely. Read more at: http://ww http://www.food.com/recipe/ci w.food.com/recipe/cinnamon-cookies-48241?oc=linkback nnamon-cookies-48241?oc=linkback

Sugar rolled cookie 1/2 cup shortening 1/4 cup butter  1 cup sugar  2 eggs, slightly beaten 1 teaspoon vanilla 2 1/2 cups flour  1 teaspoon baking powder  1/2 teaspoon salt Directions: 1 Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together. 2 Cover dough and refrigerate 6-8 hours or, preferably, overnight. 3 Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet. 4 Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely. 5 NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~

 

Dough rolled 1/6" thick yields 48 three-inch cookies.

Peanut Butter Cookies Recipe Add to shopping list

INGREDIENTS •

1/2 cup sugar

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1/2 cup packed brown sugar

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1/2 cup butter, room temperature

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1/2 cup peanut butter

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1 egg

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1 1/4 cup flour

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3/4 teaspoon baking soda

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1/2 teaspoon baking powder

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1/4 teaspoon salt

METHOD 1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. 2 Wrap dough in plastic and refrigerate at least 3 hours.

  3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. For chewier cookies, bake at 300°F for 15 minutes.  Yield:  Makes about 2 dozen cookies.  Yield:

oatmeal cookie

 

  3 eggs, well beaten 1 cup raisins 1 teaspoon vanilla 1 cup butter  1 cup brown sugar  1 cup white sugar  2 1/2 cups flour  1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons baking soda 2 cups oatmeal 3/4 cup chopped pecans Directions: 1 This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour. 2 Cream together butter and sugars. 3  Add flour, salt, salt, cinnamon and soda and mix mix well. 4 Blend in egg-raisin mixture, oatmeal, and chopped nuts. 5 Dough will be stiff. 6 Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. 7 Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Drop cookies Original recipe makes 3 - 4 dozenChange Servings •

1 cup butter  •

1 cup white sugar  •

1 egg •

1 teaspoon vanilla extract •

2 tablespoons milk  •

 

2 1/2 cups all-purpose flour  •

1/2 teaspoon baking soda •

1/4 teaspoon salt Check All Add to Shopping List Directions

1. 2. 3.

Preheat oven to 375 degrees F (190 degrees C). Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well. Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip

one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes. Kitchen-Friendly View

Cocoa crinkles The cocoa crinkles cookie recipe is one that children just seem to love. Maybe it's the rich chocolate flavor, or how cool they look, who knows for sure why they crave them. But one thing is definite, if you bake these easy-to-make cookies their sure to be a hit! Ingredients 2 cups granulated sugar 3/4 cup vegetable oil 3/4 cup unsweetened cocoa powder 4 large eggs 2 teaspoons vanilla extract 2 1/3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar Hardware Whisk Large bowl Medium bowl Small bowl Cookie sheets Plastic wrap Mixer (optional) Step Step Step Step

1: 2: 3: 4:

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, stir together sugar and oil. Add cocoa powder and blend well. Beat in eggs and vanilla extract.

Step 5: Stir in flour mixture, blending well. Step 6: Cover bowl with plastic wrap and refrigerate for 6 hours or until dough is firm

 

enough to handle. Step 7: Preheat oven to 350 degrees F. Step 8: Lightly grease cookie sheets; set aside. Step 9: Pour powdered sugar in small bowl. Step 10: Shape dough into 1-inch balls, roll in powdered sugar and place on prepared cookie sheet 2 inches apart. Step 11: Bake 12-14 minutes or until no indentation remains when touched lightly, and tops are crackled. Immediately transfer cookies to cooling surface. Makes 48 cookies. For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

The butterscotch cookie recipe is simple and elegant, with a frosting that puts it over the top!

Butterscotch cookie Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda. 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups packed brown sugar 1/2 cup shortening 2 eggs 1 teaspoon vanilla extract 1 (8 ounce) carton dairy sour cream 2/3 cup chopped walnuts Brown Butter Frosting: 1 stick (1/2 cup) salted butter 3 1/2 cups powdered sugar 5 teaspoons boiling water 1 1/2 teaspoon vanilla extract Walnut halves (optional) Hardware Whisk Large bowl Medium bowl 2-quart saucepan Cookie sheets Mixer

 

Step 1: Preheat oven to 375 degrees F. Step 2: Lightly grease cookie sheets; set aside. Step 3: In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside. Step 4: In a large bowl, beat brown sugar and shortening with an electric e lectric mixer on medium-high speed for 30 seconds. Step 5: Add eggs and vanilla extract. Beat until combined. Step 6: Alternately add flour and sour cream, beating well after each addition. Step 7: Stir in chopped walnuts. Step 8: Drop dough by rounded teaspoons 2 inches part onto prepared cookie sheets. Step 9: Bake 10-12 minutes or until edges are lightly browned. Immediately transfer cookies to cooling surface. Brown Butter Frosting: Step 1: In a 2-quart saucepan, heat and stir 1 stick (1/2 cup) of butter over medium-low heat until golden brown. Remove from heat. Step 2: Stir in 3 1/2 cups powdered sugar, 5 teaspoons boiling water, and 1 1/2 teaspoon vanilla extract. Beat until smooth and easy to spread. Step 3: Spread frosting on each cookie and if desired place a walnut half on top. The butterscotch cookie recipe makes 60 cookies. For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Macaroon Recipe  Ingredients 

14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)

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1/2 cup butter

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1/2 cup brown sugar

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3 pieces raw eggs

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14 ounces condensed milk

Cooking Procedure 1.Place the butter in a big bowl and cream using a fork 2.Add-in the brown sugar and mix well 3.Add the eggs and condensed milk then stir/beat until all ingredients are blended 4.Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture 5.In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups 6.Pre-heat oven at 370 degrees Fahrenheit for 10 minutes 7.Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown. 8.Serve during dessert or snack time. Share and Enjoy

 

Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until u ntil golden brown. Remove from oven and let cool on the baking baking sheet for about 10 minutes and then place on a wire rack to cool. Makes about 2 dozen Macaroons.

Coconut Macaroons: 4 large (120 grams) egg whites, at room temperature 1 cup (200 grams) granulated white sugar  1/4 teaspoon salt 1 teaspoon pure vanilla vanilla  extract 1/2 cup (60 grams) cake  cake flour , sifted 3 cups (300 grams) dried sweetenedcoconut sweetenedcoconut,, shredded or flaked

Fudge brownies Ingredients

 

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1-1/3 cups butter, softened 2-2/3 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar

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4 eggs 3 teaspoons vanilla extract 2 cups all-purpose flour

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1 cup baking cocoa

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1/2 teaspoon salt Confectioners' sugar, optional

Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners' sugar if desired. Yield: 2-1/2 dozen. Lighter version: Makeover Moist Fudgy Brownies •

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Nutritional Facts1 serving (1 each) equals 189 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 130 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

orange muffins Ingredients list: 10 oz of mandarin oranges, drained. 1 medium egg, slightly beaten. 1 ½ cup of flour. ½ cup of sugar. ½ cup of butter. ¼ cup of milk. 1 ¾ teaspoon of baking powder. ½ teaspoon of salt. ¼ teaspoon of allspice. ¼ teaspoon of nutmeg.

Instructions: Preheat your oven to 350°F (175°C). Sift the flour with all of the other dry ingredients.  Add the butter. Mix together the beaten egg and the milk, then add to dry ingredients and mix until just

 

moistened. Fold in the mandarin orange pieces. Fill greased muffin tins about three-quarters full. Bake for 25 minutes. Serve as desired.

Banana muffin Ingredients list: 1/2 cup butter, room temperature. 1 cup granulated sugar. 2 large eggs. 2 large bananas, ripe, mashed. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon salt. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 cup chopped pecans or walnuts.

Instructions: Grease 12 muffin cups or line with paper muffin liners. Cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in eggs, one at a time, beating after each addition.  Add bananas and vanilla and beat until smooth. Mix together the flour, salt, baking powder, and baking soda.

 

Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk. b uttermilk. Stir until dry ingredients are moistened then gently stir in chopped nuts. Spoon banana muffin batter into prepared muffin cups or liners. Bake at 400°F for about 15-18 minutes, or until tops are lightly browned.

Pasta Carbonara recipe Pasta Carbonara ingredients list: 2 garlic cloves, minced. 6 cups of spaghetti, cooked. 1 cup of low-fat milk. ¼ cup of grated parmesan cheese. 6 ounces of turkey bacon, chopped. 6 tablespoons of egg substitute. 2 tablespoons of minced fresh parsley. ¼ teaspoon freshly ground pepper.

Instructions for Pasta Carbonara: Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add the garlic and saute 1 minute or until tender. Reduce heat to low; then stir in the pasta, cheese, parsley, and pepper. Combine the milk and egg substitute; stir well. Pour the milk mixture over the spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately. Back to the Pasta Recipes home page.

 

Chocolate chip muffins Ingredients list: 1/3 lb butter, softened 1/2 tsp vanilla extract 4 medium eggs 1 c. sugar  1 tbsp baking powder  1/2 tsp salt 1/4 c. milk 2 1/2 c. flour  ¾ lb chocolate chips

Instructions: 1. Preheat oven to 400 degrees F. Butter muffin pan and set aside. 2. In large bowl combine butter and vanilla using a hand mixer until light and fluffy. 3. Slowly beat in eggs, until combined. Slowly add sugar, until completely combined. 4. In small bowl combine baking b aking powder, salt, milk, and flour. Slowly mix into butter until just combined, but still lumpy. Add chocolate chips and combine. 5. Pour mixture into muffin pans, filling each cup two-thirds full. 6. Bake for 25 minutes or until muffins turn golden brown, and a toothpick inserted into center of muffin comes out clea

PUTO WITH CHEESE 

 

 

INGREDIENTS: 2 cups all purpose flour  3 tbsps. baking powder  1 cup sugar 

1-2/3 cups water  ½ cup cheese, sliced into strips

DIRECTIONS: •

Prepare steamer by putting in water until base is half-filled.

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Turn on heat to high until water boils.

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Meanwhile, combine flour, baking powder and sugar in a bowl.

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 Add water and mix until smooth.

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Fill each puto mold with prepared mixture.

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Top with a strip of cheese.

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 Arrange on the steam steam basket and steam steam for 20 minutes. Makes 20 pieces. pieces. Use pandan flavored water to make pandan puto and add a few drops of green food color. You may  also make various colored puto by adding pink, yellow or purple food colors to the puto batter.

 

Puto Cheese Ingredients : • • • • • •

2 cups rice flour 1/2 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk or fresh milk 1 cup white sugar 1 180g Cheddar cheese

Materials Needed:

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Steamer Mixing bowl Strainer Muffin pan Measuring cups and spoons Wooden spoon or wire whisk

Puto Cheese Cooking Instructions: • •

• •

• •

Sift the rice flour, f lour, salt, baking powder and white sugar together. In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth. Slice the cheddar cheese into thin rectangles. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place the sliced cheese on top of each puto mixture. Steam for about 20 to 30 minutes. To check if the Puto is already cooked, cooked, insert a toothpick toothpick into the center of each puto, make that the toothpick must come out clean.

 

 

Read more: http://www.pinoyrecipe.net/puto-cheese-r http://www.pinoyrecipe.net/puto-cheese-recipe/#ixzz2E8 ecipe/#ixzz2E8QpFq00 QpFq00

Homemade Puto Cheese

I'm back with my favorite things to do which is cooking and baking.... I made this puto cheese this morning and I sell it in our sari-sari store for P2.00 pesos each. I'm glad our boarders and students in SPAMAST school love love it...bottom's up at the end of the day! Just wanna share this recipe to you guys, i'm sure you will love it, the texture is soft and tastier....here's how to do it: Ingredients: 3 cups cake flour  1 cup white sugar (divide sugar, 1/2 c. for dry ings., 1/2 c. for egg whites) 1 1/2 cups water (instead of water i use sprite cola or lime cola, to make it tastier) 6-8 eggs 1/2 tsp. salt 2 tbsps. milk evaporated 1 1/2 tsps. baking powder 

 

1/4 tsp. Cream of tartar  cheese (grated) Procedure: 1. Separate eggyolks from white. 2. Beat thoroughly egg whites with 1/4 tsp. cream of tartar, add slowly 1/2 sugar. set aside. 3. Mix all dry ingredients, blend well 4. Add liquid ingredients, mix 5. Pour-in the beaten egg whites, mix well, dont beat just cut and fold 6. Pour into muffin cups laden with cut cellopahane or pre-cut puto cheese paper greased with a little oil or butter, half full spread cheese 7. Steam for 15-20 minutes.

Puto with Cheese I Ingredients : o

4 cup all-purpose flour 

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2 cup sugar 

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2-1/2 tbsp. baking powder 

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1/2 cup butter, melted

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1 cup evaporated milk

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1 egg, at room temperature

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2-1/2 cup water 

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slices of cheese

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water, for steaming

(Cooking Measurements)

Cooking Procedures :

1. Prepare steamer with water. Prepare and greased individual molds (or muffin cups); set  aside.

2. In a large bowl, Sift together the dry ingredients: flour, sugar and baking powder. Mix well.  3.  Add the butter, evaporated milk, milk, egg and water. Mix all the ingr ingredients edients thoroughly.  4. Pour mixture into individual molds (or greased muffin cups), filling about three-quarters full. 

 

5.  Arrange molds (or muffin cups) in the steamer. Top each puto with slices of cheese. Steam for about 20 minutes. (If you’re using Quickmelt cheese, put the cheese slices at the end of  steaming. Steam for another 2 minutes, just to melt the cheese on top.)

6. Remove Remove puto  puto from the steamer. Unmold and arrange in a serving platter.  7. Best pair with Dinuguan (Pork Blood Stew/Blood Pudding Stew). Serve hot or cold. c old. 

Basic vanilla muffins recipe These basic vanilla muffins delicious as they are or you can use this recipe as a starting point for adding your own variations of flavour.

Category:  After school snacks, snacks, Cake stall, stall, Cakes & Baking, Baking, Easy recipes, recipes, Kids cooking,, Kids food, cooking food, Lunch box, box, Muffins Muffins,,Snacks Snacks,, Toddler 

 Ingredients:  Ingredient s: •

•

•

•

•

•

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2 cups self-raising flour  1 cup sugar  1/2 tsp salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 1 tsp vanilla extract

 Method: Preheat oven to 180°C or 160° fan-forced. Place muffin papers in one 12-hole muffin tray. Combine flour, sugar and salt in a bowl. In a jug, mix egg, milk and oil. Fold the wet ingredients into the dry ingredients until just combined. Pour 1/3 cup measures into muffin liners and smooth over top. Bake for 22-25 minutes. Leave to cool in tin for 5 minutes, then transfer to a wire rack to continue cooling.  

 

 Notes: • •

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You can vary this muffin recipe by adding 1 cup of additional ingredients of your choice. You could use one cup of mashed banana or one cup of chocolate chips or even one cup of  diced, cooked apples. This recipe was created by Jennifer Cheung of Kidspot, Australia's best recipe finder.