2 cups Self Raising Flour
4 Tbsp White Sugar
2 cups Milk (or Soy/Rice milk)
2 eggs, lightly beaten
60g Butter or Margarine, melted
Sift the self raising flour and sugar into a bowl. Make a well in the centre of the dry ingredients.
Add the milk, egg and melted butter/margarine and whisk to combine.
Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan.
Cook for 2 minutes or until bubbles form on the surface.
Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.
Berries fresh of frozen
75g butter, softened
3/4 cup caster sugar
1 1/4 cups self raising flour
2/3 cup milk
1 tsp vanilla essence
50g butter, softened
3/4 cup icing sugar
1-2 drops vanilla essence
1 Tbsp milk
Decorate with sprinkles of your choice.
Preheat oven to 190°C conventional or 170°C fan-bake.
Beat butter with an electric mixer until smooth, add caster sugar and beat until light and fluffy.
Add eggs and mix well.
Add the sifted self raising flour, milk and vanilla, beat until smooth.
Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don’t overfill or they will form peaks).
This recipe makes 12 cupcakes.
Bake for 20 minutes until golden or until they spring back when you press them.
Leave to cool while you prepare the icing.
Beat the butter until it is pale and fluffy.
Sift in the icing sugar, add vanilla essence and mix.
Add milk carefully until you have a light, fluffy mixture.
Spread or pipe icing over cupcakes and top with decorations as desired.
½ cup soft brown sugar (lightly packed)
½ cup caster sugar
½ tsp vanilla essence
1¾ cups Standard flour
2 tsp baking powder
½ tsp salt
½ cup chocolate chunks or chips
Preheat oven to 180°C conventional or 160ºC fan baked.
Grease or line two baking trays with baking paper.
Beat butter, brown sugar, caster sugar and vanilla until pale and creamy, add egg and beat until mixed.
Sift in flour, baking powder and salt, mix until combined before stirring in the chocolate chunks or chips.
Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork.
Bake for approx. 12 minutes.
¼ cup honey
1 cup milk
1 cup plain flour
½ cup wholemeal flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup baking bran
½ cup raisins
½ cup sliced almonds
1 cup mashed banana
Preheat oven to 190oC degrees.
In a pot gently melt together honey and milk.
In a large bowl, sieve together flours, baking powder and baking soda.
Add any wholemeal husks that will not sieve to the bowl.
Add baking bran, sultanas and sliced almonds.
Add the melted honey and milk to the dry ingredients together with egg and banana.
Fold gently then spoon into 12 greased muffin pans.
Bake for 12 -15 minutes.
This Master Muffin Recipe can be easily adapted, try rolled oats in place of the baking bran or flours, substitute your favourite dried fruit, nuts or seeds and try cooked apple or pear instead of banana.
3 cups plain flour
3 Tablespoons white sugar
¾ teaspoon salt
2 teaspoons yeast
1 cup milk
3 Tablespoons water
1 egg, beaten
¼ cup butter
¾ cup packed brown sugar
3 teaspoons cinnamon
2 Tablespoons softened butter or margarine
¾ cup icing sugar
½ teaspoon vanilla
2-3 teaspoons milk
BUN DOUGH METHOD
Put flour, sugar, salt in the bread maker first.
Make a small pocket in the flour and add the yeast here.
Melt the butter in the microwave.
Add butter, beaten egg, milk and water to the dry ingredients.
Turn the bread maker onto the dough setting and leave to mix.
When the dough is done, transfer it to a lightly floured surface.
Knead in enough flour to make it easy to handle.
Using a rolling pin roll the dough out to approx. 1-2 cms thick.
Cover with a tea towel and for 5-10 mins while mixing the filling.
Place the butter, cinnamon and brown sugar in the microwave and heat for 20 seconds until the butter melts. Stir the mix to combine.
COMBINING FILLING & BUN DOUGH
Roll over the dough with rolling pin to check the thickness.
Spread over the filling to the entire surface.
Roll up the dough into a log.
Cut the log into circles about 2.5cm thick and place in greased dish (approx. 23x33cm)
Cover again with tea towel and leave in a warm place for 30 mins or until they double in size.
Bake in the oven at 180°C for 15-20 minutes until they appear light brown on top.
Combine icing sugar, vanilla and milk together. Swirl over cooked buns with a pastry brush.
Adapted from Food.com
The bun mixture is made in the bread maker. These are very cinnamon flavoured buns so you can always add a little less cinnamon to the filling if you prefer. You could add some drained stewed apples or dried fruit to the filling for some variations. The glaze is an optional extra for after baking.