Apple and Oat Muffins (Easy)
65g S.R. Wholemeal/white flour
45g Rolled oats
20g sugar
½ teaspoon Baking Powder
Pinch of cinnamon/nutmeg
1 egg plus 75g Semi skimmed milk
3 Tablespoons vegetable/sunflower oil
120g Apple sauce
Savoury Muffins (Easy)
130g S.R. Wholemeal/white flour
½ teaspoon Baking Powder
60g Strong cheese
10g melted butter/margarine
40g Chopped spring onion/chives
½Tablesp dried oregano or basil ¾
15g Chopped walnuts/pine nuts
1 egg plus 100ml Semi skimmed milk
½ Pepper diced (optional)
Heat oven to 200ºC/400ºF /Mark 6
Stir dry ingredients together
Make a well in the centre of flour
Pour in milk, whisked egg and apple sauce
Mix all ingredients together
¾ fill 8 paper cases with mixture
Bake for 8 -12 minutes. These can easily
burn, so watch your baking time!
Heat oven to 200ºC/400ºF /Mark 6
Stir dry ingredients together
Make a well in the centre of flour
Pour in milk and whisked egg
Mix all ingredients together
fill 8 paper cases with mixture
Bake for 8 -12 minutes. These can easily
burn, so watch your baking time!
Banana Cake (Moderate)
100g/4oz sugar
40g/1½ oz margarine
1 egg
2 large ripe bananas
225g/9oz S.R. Wholemeal/white flour
3 tablespoons milk
½ teaspoon bicarbonate of soda
Heat oven to 180ºC/370ºF/Mark 4.
Cream sugar and margarine with a wooden spoon
Add egg and beat.
or electric whisk.
Mash banana and add to mixture.
Sift flour and add to mixture.
Add bicarbonate to milk and stir into the mixture.
Spoon into 12 cases and bake for 10/15 minutes.
Low Sugar Rock Cakes
200g/8oz S.R. Wholemeal/white flour.
75g/3oz margarine
25g/1oz sugar
100g/4oz dried fruit
1 – 2 tablespoons milk
1 egg
Heat oven to 190ºC/380ºF/Mark 5. Grease tin.
Rub margarine into flour with fingertips until
mixture resembles breadcrumbs.
Stir in sugar and fruit.
Beat egg and stir in with milk until mixture is stiff.
Place small piles of mixture onto baking tray.
Bake for 20 minutes.
Banana Bran Cakes (Easy)
100g/4oz S.R. Wholemeal/white flour
1 tablespoon bran
50g/2oz brown sugar
1 egg
1 mashed ripe banana
75g/3oz natural yoghurt
1 tablespoon vegetable oil
Heat oven to 200ºC/400ºF/Mark 6.
Stir dry ingredients together.
Make a well in the centre of flour.
Pour in banana and all other ingredients and stir.
Half fill 8 paper cases with mixture.
Bake for 15 minutes.
Crunchy Muffins (Easy)
Method
300g/10oz Plain Wholemeal/white flour.
Heat oven to 200ºC/400ºF /Mark 6.
1 Tblsp baking powder
Beat egg with oil, add milk and beat again.
Pinch of salt
Place remaining ingredients except raspberries into lrg bowl.
100g/4oz sugar
Add liquid carefully and mix together.
1 egg
Gently fold in raspberries (to prevent
2 Tbsp oil
damage to the fruit).
275ml/9oz milk
Place mixture into cases.
75g/3oz crunchy oat cereal
Bake for 20 mins approximately.
100g/4oz fresh raspberries
150g/6oz white chocolate (small lumps/buttons)
Paper cases
Cheese biscuits (Harder)
100g/4oz S.R. Wholemeal/white flour
25g/1oz margarine
50g/2oz Cheddar cheese
3 tablespoons milk
Bran Muffins (Moderate)
100g/4oz S.R. Wholemeal/white flour
3 teaspoons baking powder
50g/2oz Bran
1 tablespoon caster sugar
1 orange
1 egg
250ml/½ pint milk
25g/1oz margarine
12 paper cake cases
Carrot Cake (Harder)
150g/6oz S.R. Wholemeal/white flour
50g/2oz margarine
150g/6oz brown sugar
1 egg
Rind & juice of ½ lemon
1 teaspoon nutmeg
150g/6oz grated carrots
12 paper cases
Honey Oat Bars ( Moderate)
100g/4oz rolled oats
150g/6oz sultanas
75g/30z S.R. Wholemeal/white flour
50g/2oz brown sugar
50g/2oz coconut
150g/6oz margarine
3 tablespoons honey
Heat oven to 200ºC/400ºF/Mark 6. Grease tray.
Rub margarine and flour until mix resembles breadcrumbs
Add grated cheese.
Stir in enough milk to make a stiff dough.
Roll out to 0.5cm thick on a floured surface.
Cut into biscuits or straws.
Bake for 10-15 mins.
Heat oven to 200ºC/400ºF/Mark 6
Finely grate orange rind
Chop fruit into small pieces
Rub margarine into flour/baking powder
Add bran, sugar, orange rind and fruit
Beat egg with milk
Add milk and egg to flour and mix
Put teaspoons of mixture into cases
Bake for 10 mins until golden brown
Heat oven to 190ºC/380ºF/Mark 5.
Cream margarine and sugar.
Add egg, rind and juice of lemon, spices and carrots.
Gently fold in flour.
Spoon into cases and bake for 10/15 minutes.
Heat oven to 180ºC/370ºF/Mark 4. Grease tin.
Mix sultanas, oats, flour, sugar and coconut.
Melt margarine and honey in a saucepan.
Mix together well and press into greased tin.
Bake for 15/20 minutes.
Cut into bars when still warm