Tag: bicarbonate of soda

Banana and bacon muffins

Print Page

Makes: 10
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

It’s that old sweet savoury combo of sweet bananas and salty bacon that might seem odd at first but try it, it really works in these banana and bacon muffins. Munch one for breakfast on the run – think bacon sarnie followed by a banana – not so strange after all. These are best made with the bananas that are looking a bit sad in the fruit bowl, the ones that nobody wants to eat, they give the best ripe banana flavour for baking. They’re best eaten on the day of making but they freeze well, so keep a supply on ice and defrost them as you need them. Great for lunch boxes too.

Ingredients

75g butter
4 rashers bacon
300g plain flour
11/tsp baking powder
1/2tsp bicarbonate of soda
75g caster sugar
2 eggs, beaten
175ml natural yogurt
2 ripe medium bananas, mashed
75g mild Cheddar, grated

That’s goodtoknow

For the lightest muffins don’t over stir the mixture and bake them straightaway.

Method

Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line 10 holes of a muffin tin with paper muffin cases. Melt the butter in a small pan or in the microwave and set aside to cool slightly. Grill the bacon until crisp, chop and set aside.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and chopped bacon.
Mix together the eggs, yogurt and melted butter. Add to the dry ingredients with the mashed banana and stir lightly until just mixed.
Spoon the mixture into the paper muffin cases, sprinkle with cheese and bake for 20-25 mins until well risen, golden and just firm to the touch.

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twists and handy tips.

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/banana-and-bacon-muffins html

Daffodil cupcakes

Print Page

Ingredients

For the cakes:

2 large eggs
130g caster sugar, preferably golden
120ml veg oil
½tsp vanilla extract
2tsp fresh orange zest
120g plain flour
1tsp bicarbonate of soda
Pinch of salt
1tsp cinnamon
225g of grated carrot

For the icing:

350g icing sugar, sifted
100g unsalted butter, at room temperature
125g cream cheese, cold
1tsp lemon extract
½tsp vanilla extract

For the daffodil toppers:

200g ready to roll fondant
½tsp Tylose powder (optional but helps with the shaping)
Yellow and orange food colour

You will also need:

Deep muffin pan
Cupcake cases
Piping bag with Wilton 1E nozzle
Petunia flower cutter
Sharp knife

That’s goodtoknow

If you fancy being creative you could add some food colouring to the buttercream like green to make the daffodil leaves or pink for a summery feel

Method

For the cakes:

Preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. Line a 12 hole muffin tins with cupcake cases.
Put the grated carrots in a large bowl and place to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat together.
Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these dry ingredients to the egg and sugar mixture, beating well after each addition.
Pour this mixture into the bowl containing the carrots and mix with a large metal spoon or spatula until they are well incorporated.
Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
Place the trays in the oven and bake for approx 25 mins. When cooked, the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool

For the icing:

Beat the butter and cream cheese together until light and fluffy.
Add the icing sugar bit by bit and beat until smooth. Add the lemon/vanilla extract and beat again.
Add to a large piping bag and pipe 12 swirls with the 1E nozzle, starting at the outside edge of the cases, working your way up in to the middle. To finish release the pressure, push down slightly and pull up quickly.

For the toppers:

Knead the Tylose (if using) to the fondant and knead for a couple of munites. Colour 150g of fondant yellow and 50g orange.
Using the yellow fondant, roll and cut 12 petunias. Victoria used a veining tool but if you don’t have one you could use a toothpick. Leave to dry on a drying sponge (or you can use ice cube trays/plastic egg trays) and push each one slightly in the middle, ready for the centre.
To make the centres. Roll the orange fondant out to 1/8 of an inch thick and with a sharp knife cut into 1.5cm ribbons and trim the ends. Starting at one end of the ribbon, roll it up and, using a sharp knife, trim when you get to the desired size.
Stick a ribbon rolls in the centre of each flower with a brush of water. Pop a daffodil on the top of the buttercream.

By Victoria Threader
Victoria Threader on Google+

What do you think of this recipe? Leave us your comments, twist and handy tips.

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

https://gordon-ramsay-recipe com/tag/best-homemade-vanilla-extract-recipe-gordon-ramsey

Anzac biscuits

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These oaty cookies were originally made to send to the Australian and New Zealand Army Corps. Easy to make, and even easier to eat, these sticky and sweet biscuits make the perfect lunchbox or afternoon tea treat. And they will store for up to a week too.

Makes: 20
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

These tasty sweet treats make the perfect gift, presented in cellophane bags tied with a colourful ribbons

Ingredients

85g oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter
1tbsp golden syrup
1tsp bicarbonate of soda

Method

Preheat the oven to 200°C/Fan180°C/gas mark 4.
Mix together the oats, coconut, flour and sugar in a bowl.
Mel the butter in a small saucepan and add the golden syrup and bicarbonate of soda.
Make a well in the middle of your oat mixture and pour in the butter and golden syrup mix. Stir until well combined.
Line a baking tray with parchment and use a dessertspoon to transfer the mixture.
Bake in batches for 10 minutes, until golden brown.

By Anna Berrill

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

61% 470 votes

39% 470 votes