KIWI AND BANANA BREAKFAST MUFFINS

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

• 2 cups of whole meal flour
• 1 and half  cups of oats
• 2tsp baking powder
• pinch of salt
• 1 tsp mixed spice
• 5 tsp of poppy seeds
• 2 large or 3 small bananas, mashed
• 2 eggs, beaten
• 1 cup milk
• 5 tbsp oil
• 5 tbsp clear honey or pekmez
• 2 tbsp tahini paste ( optional )
• 2 kiwis, diced
• extra jam or honey for glazing.
• sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds just before serving.

OATMEAL, CHOCOLATE AND FRUIT COOKIES.

I was in the mood for baking this weekend and thought of making these oatmeal, fruit and chocolate cookies. I probably won't  do any baking for a while so I am enjoying this weekend, dedicated to baking. I am going to bake half of the batch today but keep the other half in the fridge which will  keep for a week or so,  to bake whenever we have guests  over for tea. I used mix dried fruit of berries, apricots,raisins, dates,cranberries and pineapple but use any dried fruit combination you prefer or have in your cupboard. Below makes 80- 82 cookies.

INGREDIENTS

• 125 g butter
• 200 g light brown soft sugar
• 2 eggs, beaten
• 3 tsp vanilla
• 2 tbsp milk
• 150 g crunchy peanut butter
• 150 g wholemeal self raising flour
• 150 g self raising flour
• 200 g wholegrain oats
• 50 g chopped chocolate pieces
• 100 g mixed dried fruit.

Pre heat the oven to 180 C, 160 Fan setting. Grease and line 2 baking trays with sheets of baking parchment.

1) Cream the butter with sugar, in a large  mixing bowl. Add the beaten eggs gradually beating after each addition. Add the vanilla and milk.

2) Combine the peanut butter, flour, oats, chocolate chips and dried fruit. Add to the creamed mixture in the bowl. Mix with a wooden spoon together thoroughly.

3) Divide the dough into 3 equal batches. Each batch will make 20 cookies.

4) Either cooked them all, the same day or like me cook half and store the other half ( uncooked ) in the fridge till you need it.

5) Bake the cookies for 10- 12 minutes or until lightly golden  on preheated oven. Cool them on wire rack before serving.