Instructon Booklet

19
Method:
1 Sieve the flour, baking powder and sugar into a mixing bowl.
2 M
elt the butter in a pan over a low heat and then mix with the
beaten egg and the oil.
3 Add the butter, egg and oil to the dry ingredients and fold lightly in
with the milk with a tablespoon until partly combined and then add
the blueberries.
4 Preheat at 170ºC for 3 minutes.
5 Using two paper cases for each, divide the mixture equally to make
four muffins and when ready, carefully place into the frying basket.
6 Cook at 170°C for 20 minutes.
7 Cool on a wire rack.
Ingredients:
• 120g plain flour
• 1
¼ level tsp baking powder
• 50g caster sugar
• 35g unsalted butter
• 1 egg, beaten
• 25ml vegetable oil
• 2 tbsp milk
• 75g fresh blueberries
• 8 muffin cases
Blueberry Muffins
S
erves: 4
Cooking time: 20 minutes
P
reparation time: 10 minutes
Method:
1 Remove the skin from the bananas and place each on a piece of
cooking foil, large enough to make a parcel.
2 Sprinkle a little cinnamon and drizzle over 2 tsp of honey onto each
banana.
3 Make a foil parcel ensuring the ends and top are secure to avoid
leakage during cooking.
4 Preheat at 140ºC for 3 minutes.
5 Place the foil parcels into the frying basket in a single layer with the
crimped edge uppermost and bake at 140°C for 10 minutes.
6 Remove the foil parcels, opening carefully as the liquid inside will
be hot.
7 Place the banana onto a serving plate and serve with vanilla ice
cream or fresh cream.
Hints and tips:
Green bananas are unsuitable as they have a poor flavour.
Ingredients:
• 2 ripe but firm bananas
(of size to fit in the frying
basket in a single layer)
• 4 tsp clear honey
• A little ground cinnamon
To serve:
• Vanilla ice cream or fresh
cream
Baked Bananas
Serves: 2
Cooking time: 10 minutes
Preparation time: 5 minutes
Desserts/Puddings
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