1. They are really easy to make.
2. They are quick to mix; no appliances are needed and bake so fast- they only take twenty or so minutes to bake.
3. We ALWAYS have the basic ingredients just sitting in the pantry begging to be used, and then you can just chuck in whatever else you want to fancy your muffins up.
4. They don’t contain nearly as much sugar or butter as cookies or cake.
I pretty much have my 4 regular muffin variations: banana-choc chip; cinnamon; cinnamon streusel; and jam centers. Bit boring, but it pleases the masses.
My heart jumped when I saw a recipe for ‘Brown Sugar Muffins’ yesterday. Hot Diggity! What more could one desire with a mug of chai!
So today, one day from payday, with nary a dollar to my name- it was a perfect time to try this baby out.
I only did 2 things different; no 3! I doubled the recipe, I omitted the nuts AND I added a dash of cinnamon. Cinnamon and brown sugar are friends….
Brown Sugar Muffins (fromTaste and Tell)
The Five year old loved his muffin too which is actually saying something.
Only real change I would do? I would have sprinkled raw sugar on top before baking them if I’d had any; I like that rustic look.
I have made oatmeal cookies a plenty, but Anzacs are different.
They have no eggs for one thing! Who knew? And they are such a fun recipe to make with kids because a totally cool scientific process takes place in the middle. Check the recipe out here! Or watch the video, making it as you go, like the 5 year old made me do……took ages with all the pausing to carry out her instructions! But so yummy!
Anzac Biscuits (from Taste.com)
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) desiccated coconut
3/4 cup (155g) brown sugar
2 tbs golden syrup
1 tsp bicarbonate of soda
Preheat the oven to 160°C.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls.
Press with a fork to flatten slightly.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
It needs to be made fjust a little before you eat it and served up fresh. Reheated chiken has a nasty taste to it I discovered. *shudder*
Chicken for Fajitas (from Jessie Gather)
juice from 3-4 limes
8 T olive oil6 cloves garlic,minced
2 T worcestershire sauce
1 T brown sugar
jalapeno (optional. i don’t use it), minced
huge handful cilantro, rinsed and minced
1 T saltpepper
2 pounds chicken breasts or tenderloins, pounded to uniform thickness if you care to
1 large onion (vidalia or red is good), sliced thinly into rings
2 red peppers,
2 yellow peppers, sliced
in bowl, mix up the marinade. take out half, and divide the half you reserve into two large bowls. put the chicken in the other half of the marinade and let sit for 20 min or so. When you cook the chicken, throw this used marinade out. Drizzle a few extra tablespoons of olive oil over the onions and peppers.
Turn on your grill. let it get good and hot. spray a cookie sheet with oil, place the veggies on it and grill them until they are limp and carmelizing.
(This last time I actually panfried my onions, they were fine! You might have to do this in 2 batches, since if you crowd them in, they cook much slower. When the veggies are done, put them in one of the bowls with the reserved marinade. stir it around. Let it soak in.
Cook the chicken, 3-4 minutes per side. When done, slice into strips and put them into the other bowl with the reserved marinade. Stir it around. Serve in your favourite Tex-Mexican way!