146
Fruit Muffins Makes 12
Dish: 2 x 6 hole muffin tins + 12 paper muffin cases
Oven Accessory: enamel shelf in lower position and wire shelf in
upper position
1. Sift together the flour, bicarbonate, baking powder and salt. Stir in
the sugar.
2. Melt butter for the muffins on HIGH MICROWAVE for 30 secs - 1
min. Cool slightly then mix in the buttermilk and egg.
3. Preheat oven on CONVECTION 200°C with shelves in position.
4. Lightly stir the buttermilk mixture into the flour mixture.
5. Fold in the fruit.
6. Divide mixture equally between 12 muffin cases.
7. Place muffin tins on shelves and cook on CONVECTION 200°C for
20-25 mins. or until browned and well risen. Repeat with remaining
tin.
Ingredients
200g (7oz) plain flour
3 ml (½ tsp) bicarbonate of
soda
10 ml (2tsp) baking powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or frozen
berries,
raspberries or blueberries
are ideal
Flapjack
Dish: bowl, 30 x 20 x 3.5 cm (12"x 8"x ½") tin lined with lightly
buttered greaseproof paper
Oven Accessory: glass turntable + low wire rack on metal tray
1. Place the butter, syrup and sugar into bowl. Place on glass
turntable and cook on MEDIUM MICROWAVE for 4-5 mins.
2. Pre-heat the oven on CONVECTION 180°C.
3. Stir the oats into the butter and press the mixture into the tin
4. Place tin on low wire rack and cook on CONVECTION 180°C for
20-25 mins.
5. Leave to cool in the tin for 5 mins. then mark into 18 pieces. Allow
to cool completely before removing from the tin.
Ingredients
250g (9oz) butter
275g (10oz) golden syrup
75g (3oz) light muscovado
sugar
425g (15oz) porridge oats
