I love food and I love making it. I cannot get away from that fact. In order to try and counteract this a bit, I’m a) trying to up my exercise levels and b) trying out slightly healthily snacks and recipes at the moment. But I don’t want them to taste like rabbit food. Try as I might, muesli, even when laden with fruits does not float my boat. So I tried out this recipe today, based on one from the marvellous Feed Your Family For About £20 a Week facebook page, in order to use it up! I’ve used cup measurements, but don’t worry if you don’t have measuring cups. Either use a conversion table you can find using google, or just grab a teacup and stick to the same ratios. You might get a different amount of cookies than me, but the recipe will still work. So, here’s how you make Fruit Muesli and Peanut Butter Cookies.
Banana Muffin Recipe
I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!
200g self raising flour
pinch of salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.
2. Put the flour and salt in a bowl, then set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.
4. Fold in flour mixture, and mix until just smooth- don’t over mix.
5. Spoon evenly into baking cases in muffin tin.
6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.
- Grease a 1 litre pie dish with butter.
- Slice the brioche and spreas the nutella on each slice.
- Arrange a layer of brioche (about half of the slices), chocolate side up, in the bottom of the dish, then sprinkle half on the chocolate chips over the top. Add another layer of the brioche.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with the other half of the chocolate chips and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180 degrees.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.