Posts tagged recipe
Posts tagged recipe
Banana muffin recipe.
I stole this recipe from my mum and tweaked it a bit. Everyone always tells me it is the best they have had and asks me for this recipe, so I thought I would share it.
This recipe makes one regular sized loaf cake, 48 mini muffins or 24 regular muffins.
2 cups self raising flour
1/2 tsp bicarb soda
1/2 tsp salt
1 cup brown sugar (add 1/2 a cup if you like things quite sweet)
1/2 cup soft butter
1 cup mashed banana (over ripe, 3 is usually enough)
1 tsp vanilla extract or paste (avoid the synthetic essence)
1/2 cup milk
Preheat oven to 180° C. Grease your muffin tins or cake tin.
Mix dry ingredients together in a large bowl. Set aside.
In a medium bowl, whisk the eggs and milk to combine.
stir in the remaining ingredients.
Pour the egg mixture into the dry ingredients, then using an electric beater, mix until combined.
Pour or spoon into prepared pans.
If using the loaf tin, bake for 45-50 minutes.
If using the mini muffin tray, bake for 15-20 minutes.
If using the regular muffins tray, bake for 20-30 minutes.
Leave to cool for about 5 minutes before taking cakes out of the tray.
I usually check a bit earlier because most ovens are quite different.
These will keep in an airtight container in the fridge for a few days or individually wrapped and frozen for up to 4 months.
Made these for Lexi again, only this time, I used apricot and pear puree. They are pretty yummy! Here is the link for the recipe, if you are interested: www.taste.com.au/recipes/21277/apple+pikelets
Earl Grey Tea Ice Cream
Yield: Serves 4-6
5 earl grey tea bags
300ml (10.5 fl oz) milk
75g (6 tbsp) caster sugar
3 medium egg yolks
250g whipping cream
In a small sauce pan, heat milk and tea bags until just before boiling. Remove from heat and let sit for 10 minutes to infuse. Then, strain.
In a large glass bowl, whisk the egg yolks and sugar until thick, pale yellow and fluffy. Whisk in a quarter of the tea-infused milk, then the rest of the milk, stirring well to combine.
Place the bowl over a pan of simmering water (the base of the bowl should not touch the water). Cook and stir the mixture until it thickens, about 15-20 minutes.
Remove the bowl from heat and let cool to room temperature. Stir in the cream and refrigerate.
Once chilled, churn in ice cream maker until soft set, or according to manufacturer’s instructions. Transfer into a container and freeze for another two hours before serving.
Source: Recipe from gourmet traveller
Earl Grey Tea Cookies
I definitely think I’ll be trying these!