Recipe from: Joy of Baking.com
- 1 cup plain flour
- 1 cup cornmeal
- 1/2 cup sugar (I used brown sugar so that the muffins would be more moist)
- 3 tsp baking powder
- zest of one lemon
- 1 cup blueberries
- 1 large egg
- 1 cup milk
- 1/4 cup corn, vegetable or canola oil
1. Preheat oven to 200°C
2. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and lemon zest. Gently stir in the blueberries
3. In another bowl whisk together the egg, milk and oil
4. Combine the wet and dry ingredients and stir just until the ingredients are combined (over mixing will result in tough muffins)
5. Spoon mixture into a greased muffin tray and bake for 20 minutes (or until cooked through when tested with a skewer)
These muffins were like nothing I had ever tasted before. The crunchy texture and subtle corn flavour combined with the blueberries and fresh lemon zest resulted in lovely muffins that are great to snack on.
Recipe from: Donna Hay
Alterations I made were:
- substituting the sultanas in the recipe for chocolate chips
- using melted white chocolate for the crosses instead of icing sugar
I’ve had a cookie craving for the past week now and finally found some time today to make these. These sweet crumbly cookies have a distinctive cinnamon taste and I feel that one teaspoon of cinnamon instead of two is plenty enough. (Note that I didn’t use a piping bag, hence the uneven crosses.)
Hope you all have a Happy Easter!
Recipe from: Simply Recipes
Soft, fluffy, moist and delicious! An easy way to use up leftover roasted pumpkin. (Note that I omitted the walnuts and allspice from the recipe as I didn’t have any in the house).
- Salmon fillets (boneless, skin on)
1. Preheat oven to 200°C and line a baking dish with baking paper.
2. Place salmon (skin side down) onto the baking paper. Spread on pesto and sprinkle on breadcrumbs.
3. Bake for 25 to 30 minutes (depending on thickness of fish) until it is cooked through. Serve with a salad.
Simple, easy, tasty!