Banana and Choc Chip Muffins

Banana and Choc Chip Muffins

When I first started this blog I posted a recipe for Banana and Nutella Muffins. The basic banana muffin recipe I got when I was in high school and I have been trying it different ways ever since.

I had a few bananas that were very ripe this week and some choc chips in the pantry so I put them together in a muffin. I made some larger ones for us and some smaller, almost mini ones for the kids. They were a big hit all round.

Banana and Choc Chip Muffin

Banana and Choc Chip Muffins
Print Recipe
Easy Banana and Choc Chip Muffins
Servings
10-12
Cook Time
20-25 mins
Servings
10-12
Cook Time
20-25 mins
Banana and Choc Chip Muffins
Print Recipe
Easy Banana and Choc Chip Muffins
Servings
10-12
Cook Time
20-25 mins
Servings
10-12
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Melt butter in a pan or microwave and allow to cool
  2. Preheat oven to 180 degrees and line muffin trays with cupcake cases
  3. Sift flour, baking powder and bicarbonate of soda into a large mixing bowl
  4. Whisk egg, sugar, vanilla and melted butter together
  5. Add the wet ingredients to the dry and mix with a wooden spoon to combine
  6. Mash the bananas and add to the mixture and stir to combine
  7. Add the Choc chips and stir to combine
  8. Bake for 15 to 18 mins for mini muffins Bake for 20 to 25 mins for large muffins
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Homemade Honeycomb

Honeycomb

Did you know you only need 3 ingredients to make Honeycomb? I’ve always loved Honeycomb but never knew how to make it. It’s a lot easier than I thought. Just melt sugar and golden syrup together and add some bi-carb soda. Put it on a tray to set and that’s it!

This only makes a small amount but you only want to eat it sparely anyway. You could use it to put through some vanilla ice-cream or for the topping of a cake or cup cake too.

Honeycomb 2

Homemade Honeycomb
Print Recipe
Easy Homemade Honeycomb
Servings
1-2 servings
Cook Time
5 mins plus time to harden
Servings
1-2 servings
Cook Time
5 mins plus time to harden
Homemade Honeycomb
Print Recipe
Easy Homemade Honeycomb
Servings
1-2 servings
Cook Time
5 mins plus time to harden
Servings
1-2 servings
Cook Time
5 mins plus time to harden
Ingredients
Servings: servings
Instructions
  1. Put the sugar and golden syrup into a pan and stir together to mix. Don't stir once the pan is on the heat though. Place the pan on the heat and let the mixture melt until all the sugar has dissolved and it is bubbling. This will take about 3 minutes. Take the pan off the heat and whisk in the bicarbonate of soda and it will foam up. Immediately scrape it out of the pan put onto baking paper and leave to set. When it has hardened break it up into pieces.
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Caramel Cupcakes

Caramel Cupcakes

As it has been raining here in Sydney for the past few days a little baking was in order so thought I would make some cupcakes. After the success of my Caramel Cake I tried using the same methods in a cupcake and I must say I was very pleased with how they turned out.

Instead of caster sugar I used brown sugar and then I made the same caramel as before and drizzled this into the cupcake batter.

I made my usual buttercream icing as well but this time drizzled some caramel in it. Sooo good!!!

Caramel Cupcakes 2

Caramel Cupcakes 4

Here is the recipe.

Caramel Cupcakes
Print Recipe
Caramel Cupcakes with Caramel Buttercream Frosting
Servings
10 - 12
Cook Time
20 mins
Servings
10 - 12
Cook Time
20 mins
Caramel Cupcakes
Print Recipe
Caramel Cupcakes with Caramel Buttercream Frosting
Servings
10 - 12
Cook Time
20 mins
Servings
10 - 12
Cook Time
20 mins
Ingredients
Caramel
Cake Batter
Buttercream
Servings:
Instructions
Cupcakes
  1. Preheat oven to 180 degrees or 350F. Line muffins trays with cupcake cases. Beat butter and brown sugar together with an electric mixer until light and fluffy. Gradually add the eggs one by one beating after each addition. Add the vanilla. Gradually add the flour and mix to combine. Add the caramel and mix to combine. Divide the batter even into the cupcake cases and bake for 20 mins or until the spring back when lightly touched.
Buttercream
  1. Beat the butter with an electric mixer for a few minutes until light and fluffy. Gradually add the icing sugar and beat again for a few minutes until pale and creamy. Add the caramel and mix to combine.
Decorating
  1. When the cakes are cooled they are ready to be iced. Put your buttercream into a piping bag fitted with an open star tip nozzle. Put a generous swirl of buttercream on each cupcake. I then dipped a fork into the left over caramel and drizzled over the cakes.
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