#Eggless pancake recipe

20170520_103941During the week I don’t always have the opportunity to eat a proper breakfast so I have started making my instant oats to take to work but there is only so much oats you can eat in a week.

This weekend I fancied some pancakes but didn’t have any eggs. Usually I always have a stocked cupboard with baking ingredients but it’s been a manic week so didn’t have time to do a proper shop.

I looked online for a recipe that was quick and easy but more importantly I had all the ingredients and they tasted nice. The recipes looked the same as normal pancakes just without eggs.

I made a small amount of batter and bread at the ready to make toast just in case they turned out awful. I usually work in gram measurements but for pancakes I used cups, it was just easier.

Ingrediants

1/2  cup Self raising flour
1/2 cup Milk
1 tbsp. Sugar or to taste
1 tsp Vanilla extract (I guestimated)

Method

Mix all the ingredients altogether to make a batter. If you find the batter is a bit too thick add a bit more milk.20170520_102925

Make pancakes as you normally would. Spoon some batter into the pan until bubbles start to appear then flip it over for about half a minute or until golden brown. Add your topping of choice and chomp away!

I took some to work and heated them in the microwave, maybe I heated them for too long as they did go a bit rubbery, still tasted nice.

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Crumbs away: Shortbread Recipe

20170207_0817211I can’t remember which blog I found this recipe from, but if you recognize it then let me know so I can give you the credit you deserve.
This recipe is simple, straightforward and completely fool proof. This recipe has not ever failed me. Naturally with recipes there is always room to make adjustments but in the case if it’s not broke then don’t fix it!

The original recipe uses a mixture of plain flour and gluten free flour, I rarely have gluten free flour in my cupboards so use all plain flour.

Ingredients

300g Unsalted butter at room temperature
200g Caster sugar
360g Plain Flour
110g Gluten free flour
1/2 tsp Baking powder
a pinch of salt
100g Chocolate chips
Caster sugar for sprinkling

Method

Preheat the oven to 170 degrees C / Gas mark 3.

Cream the butter and sugar until light and fluffy. You could use a wooden spoon but I usually use a hand mixer.

Sift flour(s), baking powder and salt and mix well. The longer you mix it the better mixture you will get. I start of using a hand mixture then use my hands to make sure all the creamed mixture blends in with the dry ingredients.

Split the dough evenly and add the chocolate chips to one of the doughs. Again mix it well.

The mixture will start to come together. I don’t always use the dough straight away so tend to have it in the fridge until I’m ready to use it. When I want to use the dough I leave the dough out for about an hour to warm up. 

When you roll out the dough, make them approx. 1 cm thick. With the help of cookie cutters cut out your desired shapes. I usually find it easier to roll out the dough between two sheets of baking / greaseproof paper.

Put the biscuits on a parchment paper on a baking sheet and bake towards the bottom of the oven for about 20-25 minutes until golden brown.

Sprinkle caster sugar on the plain shortbread biscuits,  but not on the chocolate ones.

Leave the biscuits to cool. I leave them on the tray until they have firmed up a bit before transferring to a cooling rack.

Once cut out, if you don’t want to cook the biscuits straight away you can freeze them and cook when you next feel like some freshly baked shortbread cookies.

Do you know the muffin woman?

Weekends go so quickly, one minute it’s Saturday next thing you know you’re getting ready to go to work that’s including the day off I had Friday! The day off was to go see a friend who had her first child in November, I had already sent presents for the new born but didn’t want to go empty handed so of course I baked something. I would have made a candle but my I’m not confident in my candle making skills just yet.

Crumble topped raspberry muffin

cupcakes_muffinsLooking through my cookbooks; Cupcakes & Muffins,  I found a crumble topped raspberry muffin recipe that I hadn’t made before. I thought it would be nice to try something new, the crumble topping isn’t difficult to make but I know from making apple crumbles that the topping can sometimes be a bit too sweet. These turned out better than I expected. as you can see from the picture I put a bit too much mixture in a few of the cases resulting in some of the muffins spreading and trying to escape the tray!20170120_092256

Below is the recipe if you want to make these soft delicious muffins. Experiment with different berries, I haven’t tried it myself yet but fruit flavoured yogurt could work.

Ingredients
Makes 12 Muffins

6 tbsp sunflower oil or 85g / 3 oz butter, melted and cooled, plus extra for greasing.

280g / 10 oz plain flour

1 tbsp. baking powder

1/2 tsp bicarbonate soda

pinch of salt

115g / 4 oz caster sugar

2 eggs (I had large eggs so used them)

250 ml / 9 fl oz natural yogurt

1 tsp vanilla extract

150g / 5 1/2 oz frozen raspberries

Crumble Topping

50g / 1 1/4 oz plain flower

35 g / 1 1/4 oz butter, cut into pieces

2 tbsp. caster sugar

Method

Preheat the oven to 200 C / 400 F/ Gas Mark 6. Grease a 12 hole muffin tin. (I used muffin cases)

For the crumble topping, place the flower into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.

To make the muffins, sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar.

Place the eggs in a large jug or bowl and beat lightly, then beat in the yogurt, oil and vanilla extract.

Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the raspberries.

Stir gently until just combined, don’t over mix. Spoon the mixture into the muffin tin. Scatter the crumble topping over each muffin and then press down lightly.

Bake in the reheated oven for 20 minutes, or until well risen, golden brown and firm to the touch.

leave to cool in the tin for five minutes then serve warm or transfer to a wire rack to cool completely.

20170121_160748Chocolate chip muffins

I was on a bit of a baking roll also making a few chocolate chip muffins. I have a go to fool proof chocolate chip muffin recipe courtesy of Allrecipes.co.uk that always comes out soft and perfect each time, even when a few chocolate chip get a bit burnt on top!

If you can’t be bothered to click on the link, below is the recipe.

Ingredients
Makes 12 Muffins

250g plain flour

200g caster sugar

125g chocolate chips

45g cocoa powder

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

1 egg

235ml plain yogurt

120ml milk

120ml vegetable oil

40g chocolate chips

Method

Preheat oven to 200 C/ Gas 6. Line a muffin tray with paper cases.

Combine flour, caster sugar, 125g chocolate chips, cocoa powder and bicarbonate of soda in a large bowl.

Whisk egg, yogurt, milk and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until mixture is just blended.

Fill paper muffin cases 3/4 full and sprinkle with remaining chocolate chips. (Sometimes I sprinkle the chocolate chips on top, sometimes I add them all in with the flour)

Bake in preheated oven until a skewer inserted into the centre comes out clean, about 20 minutes.

Cool in the tray for 10 minutes before removing to cool completely on a wire cooling rack.