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Jul
30

Sunday baking

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Much to my children’s delight the past two Sundays I have spent an hour or so baking food for lunches and snacks for the week ahead. Not sure how long this mood will possess me, but I thought I would share today’s recipes.

They were super-easy to make and VERY yummy (or so my 6 year old said: “These are yummier than yummy, Mum!”- so I will definately be making these again:

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Cheese and Corn Muffins

2 cups self-raising flour

2 eggs

1/4 cup milk

1/2 cup plain yoghurt

1 clove garlic, finely chopped

125g grated cheddar cheese

1 cob corn, kernels sliced off

30g butter, melted

1/2 teaspoon salt

 

1. Preheat oven to 200 degrees C. Line muffin tins with patty cups (good job for the kids) or well grease each muffin cup.
2. Sift the flour into a bowl.
3. Mix together the eggs, milk and yoghurt till just combined. Add all the other ingredients and mix till just combined.
4. Add all of this mix to the flour and – again – mix till just combined. (I had to add a little more milk at this stage)
5. Spoon into the muffin cups. Bake in preheated oven for 15 mins. Check with a tester-you may need a couple of minutes more.
I popped some into ziplock bags in the freezer and the rest will be for lunches for the next couple of days!
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Greek Yogurt Blueberry Banana Bread
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1 2/3 cup Wholemeal flour
1 1?2 teaspoon Baking Powder
1?2 teaspoon salt ((optional))
1?2 cup Raw Sugar (or 1/4 cup agave nectar)
1 teaspoon Vanilla Extract
3 Large ripe bananas, mashed
2 Eggs
1/2 cup Greek Yogurt, vanilla yogurt or blueberry yogurt
1 cup Blueberries (fresh or frozen) (I used mixed frozen mixed berries)

1. Preheat oven to 180 degrees.  Start by combining flour, baking powder, salt in a large mixing bowl.

2. To the mashed banana add eggs, vanilla and brown sugar… mix thoroughly. Then add yogurt.

3. Whisk until everything is well combined and there are no lumps.

4. Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the blueberries.

5. Pour batter into a greased loaf pan and smooth over.

6. Bake for one hour, or until the top is golden brown and a toothpick comes out clean.

7. Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

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Categories : Recipes

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