Tag: melted butter

Banana and bacon muffins

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  • 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

  1. 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.
  2. Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and chopped bacon.
  3. Mix together the eggs, yogurt and melted butter. Add to the dry ingredients with the mashed banana and stir lightly until just mixed.
  4. 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

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Cream Biscuits – The Best Biscuit to Risk It

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits.


Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better. 

As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture.

If you do decide to raise your biscuit game this holiday season, maybe think about adding some chopped rosemary or sage to the melted butter. That would add some extra aromatic savoriness, not to mention make your kitchen smell really good. I hope you give these easy cream biscuits a try soon. Enjoy!


Ingredients for 10-12 Cream Biscuits:
2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)
1 tbsp sugar
1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned

Red velvet cheesecake

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Ingredients

For the base:

  • Packet of Oreo biscuits
  • 50g melted butter

For the filling:

  • 350g cream cheese
  • 150g caster sugar
  • 10g cocoa
  • 2 eggs
  • 2tsp vanilla extract
  • 30ml red food colouring

That’s goodtoknow

White cream gives a great contrasting compliment to this deep red cheesecake

Method

  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease a 22cm Springform round tin
  2. In a food processor blitz the Oreos in a food processor
  3. Pour over the melted butter and blitz again
  4. Press the biscuit and butter mix into the base of the tin. Bake for 10 minutes
  5. Whilst the base is cooling make the filling by beating the cream cheese until smooth
  6. Add the sugar and cocoa and continue to beat. Add the eggs one at a time and beat between each addition
  7. Mix through the vanilla and red food colouring
  8. Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly
  9. Remove from the oven and allow to cool completely, which is at least 2 hours

By Bronya Seifert

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(2 ratings)

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