Mango Banana Muffin

Ingrediants
1 cup milk
1 egg
2 tbsp butter
1 teaspoon vanilla
1 banana
1 mango

2 Cups self raising flour
1/2 cup sugar
pinch of cinnamon
pinch of salt

Method :
1. Mix the first 6 ingrediants
2. Add in the next 4 ingrediants
3. Pour into Muffin pans
4. Bake at 180 degrees for 20-25 mins

Banana Pancakes

Ingredients (serves 4)
1 1/4 cups (160g) plain flour
2 tsp baking powder
2 tsp caster sugar
375ml can of light and creamy evaporated milk
1 egg
20g unsalted butter, melted
3 small ripe bananas, roughly chopped
Lime butter syrup
150g palm sugar, finely grated
60g butter
2 limes, juiced, zest cut into thin strips

Method
Sift flour and baking powder into a medium bowl. Stir in sugar. Whisk milk, egg, and melted butter together. Stir into flour until smooth. Fold through banana.
Heat a small non-stick frying pan over low-medium heat. Add 1/4 cup of batter, cover with a lid and cook for 30 seconds or until golden brown. Flip pancake over and cook for another minute. Transfer to a plate and cover up to keep them warm. Repeat with remaining batter.
To prepare syrup, place palm sugar and butter in a small saucepan over low heat. Stir for 2 minutes until thick and bubbling. Whisk in lime juice and zest - be careful as this will spatter - boil for 20 seconds and remove from heat.
Serve pancakes with ice cream and drizzled with syrup.

Breakfast Biscuits

Ingredients

2 c. all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 c. butter

3/4 c. whipping cream, light cream or milk

Method :

1. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. 

2. Make a well in the center of dry mixture, then add cream all at once. Using a fork, stir just until moistened.3. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough for 10-12 strokes or until dough is nearly smooth. Pat or roll dough to 1/2 inch thickness.
4. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. 
5. Bake in a 260 degree oven for 10-12 minutes or until done. Remove biscuits from baking sheet; serve hot.

Brioche Bread

Ingredients
125g (250g) plain flour pinch of salt
1/2 (1) tsp instant dried yeast
1/4 (1/2) cup milk
1 (1 tbsp) tsp sugar
2 (3) egg yolks, lightly beaten
40g (75g) melted butter

Method
1. Warm milk and add sugar. Stir tiill sugar dissolves
2. Cool milk mixture and add yeast. Leave in a warm dark place till foamy
3. Mx flour, salt in bowl
4. Add cooled milk mixture, melted butter, and egg yolk (leave 1 tsp for brushing)
5. Mix and kneed. Leave to rise for 1 hour
6. Knock back dough and shape. Leave to rise the 2nd ime for 1 hour
7. Bake at 180C for 30 minutes (15 minutes for individual brioches) or until well risen and golden.


Cool before using.

Pancakes

Ingredients :-
3/4 cups full cream milk
1 teaspoon lemon juice
1 tablespoon sugar
3/4 cups self raising flour
1/8 teaspoon baking powder
1 large egg
3/4 tablespoon butter
melted butter for greasing pan

Method
1. place milk, lemon juice and sugar in a bowl stir to combine and set aside for 5 minutes. During this time, the mixture might develope a curdle appearance

2. Stir or whisk self rising flour and baking powder together in a bowl till combine

3. Add egg and melted butter to milk mixture. Whish the mixture still just combine with milk

4. Add the milk mixture to the flour mixture and whisk till just combine. Batter should still have a few small lumps. Don't overmix as overmixing will make the pancake tough. Leave the batter to stand while the pan is preheating

5. Heat a large non-stick frying pan over medium heat. when the pan is hot, lightly grease with buttter

6. fry the pancake on oneside until the small bubbles appear, about 1-2 mins

7. turn pancake over and fry 2nd side, about 1-2 mins until pancakes are cooked through

8. serve with butter and maple syrup.

Banana Bread

Ingredients (serves 10)
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed

Method
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre.

3. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

4. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Notes & tips
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.

Peach and Mango Muffin

Ingredients
2 cups self-raising flour
Pinch salt
1 egg, lightly beaten
1/4 cup sugar
2/3 cup milk
60g butter, melted
140g tub of Goulbourn Valley diced peach in mango puree

Method
1. Heat oven to 180C
2. Sift flour into a bowl and add salt.
3. Add beaten egg, sugar and milk, and just combine with a small melamine spoon.
4. Stir in melted butter.
5. Add fruit tub contents. Stir until just combined, otherwise muffins will be too tough.
6. Lightly grease muffin tray (to assist with easy removal when cooked).
7. Spoon mixture evenly into 12 spaces in muffin tray, each approximately 3/4 full.
8, Bake in a moderate oven (180°C) for 15 to 20 minutes or until golden
9. Check muffins are cooked by inserting skewer into muffins. Muffins are cooked when the skewer comes out clean.
10. When cooked, remove muffin tray from the oven and leave muffins in the tray for 2 minutes.

Fluffy Pancakes

Ingredients :-
1 1/2 cups milk
2 teaspoon lemon juice
35g sugar
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of Soda
1 egg
30g (1 1/2 tablespoon) butter melted
butter for greasing the pan

Method
1. Place the milk, lemon juice and sugar in a bowl. Stir to combine and set aside for 5 min
2. In another bowl, mix self raising flour and bicarbonate of soda together
3. Add egg and melted butter to milk mixture. Whisk till the egg has combined with milk
4. Add the whisked milk egg mixture to the flour mixture and whisk till almost smooth. Leave mixture to stand for at least 2 min.
5. Heat frying pan and lightly grease with buttter
6. Pour mixture in and fry