Banana and Blueberry Muffins

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Banana and Blueberry Muffins stacked

This is another version of my banana muffins. I had some blueberries I needed to use up so I added them into my banana muffins and they turned out great.

I love ordinary blueberry muffins but these are extra delicious with banana in them too. I freeze them and take them to work for morning tea or put in my daughter’s lunch box.

Banana and Blueberry Muffins on wire rack

This week has been a bit exciting as bindybee was listed on Rebateszone’s Top 50 Australian Food Bloggers list. Check it out and all the other great blogs on the list. Top 50 Australian Food Bloggers List

Banana and Blueberry Muffins
Print Recipe
Servings
12 muffins
Servings
12 muffins
Banana and Blueberry Muffins
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
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 in a large mixing bowl.
  4. Whisk eggs, 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 to the mixture and stir to combine.
  7. Add the blueberries and gently fold through.
  8. Divide batter evenly into to each muffin case and bake for about 15 - 20 minutes or until cooked through.
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Gingerbread Cupcakes

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Gingerbread Christmas Cupcake 1

I can’t believe it’s November already. Christmas will be here before we know it so I’ve started my Christmas baking.

First up are these beautiful little Gingerbread Cupcakes. I love gingerbread so I just had to make these. I must say they are very rich and decadent but so delicious. I topped mine with some Buttercream Frosting along with some edible pearls and gold lustre dust/glitter.

Gingerbread Cupcakes on White Platter

I think these would look lovely on any Christmas table but you could eat them anytime of the year.

Gingerbread Cupcakes Christmas

Gingerbread Cupcakes
Print Recipe
Servings
12
Cook Time
20 mins
Servings
12
Cook Time
20 mins
Gingerbread Cupcakes
Print Recipe
Servings
12
Cook Time
20 mins
Servings
12
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180 Degrees Celsius (350F) or Gas 4
  2. Cream together the butter, sugar and golden syrup until light and fluffly.
  3. Gradually add the eggs, mixing well in between each addition.
  4. Sift together the flour, baking powder, spices and salt.
  5. Add the dry ingredients to the wet mixture along with milk until thoroughly combined.
  6. Divide the mixture evenly into 12 cupcake cases and bake for 20 minutes or until the spring back when lightly touched.
  7. Leave to cool and then decorate with buttercream frosting. For some extra ginger flavour you can add a teaspoon of ground ginger to the mixture.
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Sweet Mustard Pickle Dip

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Sweet Mustard Pickle Dip 1

As entertaining season is upon us I thought I would share with you another family recipe. This dip is so easy. It only has two ingredients so you can whip it up at a moments notice if you have guests coming over or if they pop in unexpectedly.

It may seem a bit strange I guess to combine the two. I must admit the first few times my mum served it up to me I was a bit skeptical but I love it now and so do my kids surprisingly. Although, they like anything with sour cream in it!

All you have to do is combine sour cream and Sweet Mustard Pickle in a bowl and it’s done.  

Sweet Mustard Pickle Dip 2

Sweet Mustard Pickle Dip
Print Recipe
Easy two ingredient dip
Prep Time
5 mins
Prep Time
5 mins
Sweet Mustard Pickle Dip
Print Recipe
Easy two ingredient dip
Prep Time
5 mins
Prep Time
5 mins
Ingredients
Servings:
Instructions
  1. Combine sour cream and sweet mustard pickle together in a bowl. Transfer to serving dish.
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