Have had a couple of opportunities this week to do some baking - always very therapeutic and enjoyable. Initially I needed to do something with a couple of age old bananas which were past their best (Andy won't eat bananas with ANY brown on them!). I found a recipe which I had obviously printed off the internet at some stage, omitting the title and it was only when I was looking for another favourite recipe that I came across it, read it through and realised it might be what I was looking for - something different to the usual Banana bread!
So I gave it a go:
275g plain flour
1tbsp baking powder
75g light brown sugar
115g crunchy peanut butter
50g butter melted
Method: Preheat oven to 190/Gas 5
Fill a muffin tray with 12 paper cases
Mix flour, oats and baking powder in medium bowl and set aside.
In another bigger bowl, whisk eggs then stir in sugar, mashed bananas, peanut butter and melted butter.
Add milk and stir to combine.
Gently fold in dry ingredients - do not over mix.
Spoon mixture into muffin cases and make for 18-25 minutes until the tops are golden and spring back when gently touched.
Cool on a wire rack.
Review: These are quite a good breakfast muffin - they are not very sweet. You could add more sugar I think if you wanted. I did a dessertspoon of mixture in each case, followed by a teaspoon of Nutella (!) followed by another dessertspoon of batter to cover - tasty! I have also had one split in to with some extra Nutella sandwiched in! Naughty but lovely!
Second recipe I have made today - as I have some new school gate friends coming for a cuppa in the afternoon tomorrow. This is a recipe from Fellowship Afloat, where we lead our summer kids camp and they are the Kings (and Queens) of epic tray bakes. I chose this purely because I have everything needed for it in the cupboard and fridge so very cost effective!
10 oz margarine
8oz self raising flour (I used wholemeal SR)
4oz drinking chocolate
12oz icing sugar
1.5 tbsp coffee essence (made from 2tsp coffee granules and 3tbsp hot water)
Grease and line a shallow baking tray or roasting tray - it doesn't need to be very deep and the base doesn't really rise.
Melt margarine in microwave or in saucepan.
Mix rest of ingredients in large bowl.
Add melted margarine and mix well to a firm, dark moist crumb mixture.
Press into a greased tray and spread evenly to the edges, making sure the whole area is covered and pressed together.
Bake in oven on low shelf for 20 minutes.
Leave to cool.
For the Icing, melt the margarine and blend in coffee essence.
Stir in icing sugar and beat to a smooth shiny paste.
Spread quickly over cooled base with a wet knife until evenly spread to the edges.
Leave briefly to set and cut into squares using a wet knife to prevent icing sticking.
Review: This makes a great nibble with a cuppa but also good for after a nice meal with coffee. You can cut the squares big or small and it travels well cos the icing is not too sticky. Nice crunchy texture with the oats and very moreish!