Caramel popcorn

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Ingredients:

  • 2 tablespoons vegetable oil
  • 1/3 cup popping corn
  • 1/3 cup honey
  • 2/3 cup caster sugar
  • 60g butter, chopped

Ingredients:

  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped

Method:

  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.
  2. Salt the popcorn (Be liberal but don’t go overboard!)
  3. Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes or until it has reached a light golden colour.
  4. Pour mixture over popcorn in a non stick bowl and mix until evenly coated. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy!
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Apple crumble muffins


This is my favourite apple cinnamon recipe. I made it for a friend who has an addiction to cinnamon. Hope you enjoy it as much as she did!

Makes: 12 muffins

Prep time: 30 minutes

Cook time: 25 minutes

Ingredients:

for the muffins:

  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1/2 cup milk
  • 1-2 apples (depending on the size of the apple), sliced into small pieces

for the crumble:

  • 75g melted butter, extra
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

For the icing

  • 250gm butter
  • 500gm icing sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice

 

Method:

  1. Preheat oven to 180C. Mix the butter, sugar and vanilla together with an electric mixer, beat until pale and creamy.
  2. Gradually beat in the eggs until well combined. Add 1 1/4 cups of the flour, all of the baking powder and milk and beat until just combined.
  3. Stir in half of the apples into this mixture and then spoon the mixture into a muffin tray (preferably lined with muffin liners or heavily greased). Using the leftover apples, place a few on top of each of the muffin mixtures.
  4. In a seperate bowl mix the extra butter, remaining flour, brown sugar and cinnamon, it is best to mix these ingredients with a butter knife and to cut through the mixture until it resembles coarse breadcrumbs. Sprinkle this  mixture on top of the muffins and then bake for 20-25 minutes or until a tester skewer comes out clean.

Cinnamon buttercream

  1. Blend the butter and icing sugar together until pale and creamy. Add in a squeeze of lemon, and add in the cinnamon. Blend until combined.
  2. Pipe on top of each muffin, and if you want a little sparkle on top add some cinnamon sugar on top (white sugar combined with ground cinnamon)
  3. Serve and mmmenjoy!

 

 

Blueberry crumble muffins

This is my favourite blueberry muffin recipe, to be honest I think that’s because its closer to a cupcake than to a muffin. I made this for a high tea birthday party recently and it went so well with everything!
Prep time: 30minutes

Bake time:25 minutes

Makes: 12 muffins

Ingredients:

for the muffins:

  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1/2 cup milk
  • 250g blueberries

for the crumble:

  • 75g melted butter, extra
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Method:

1. Preheat oven to 180C. Mix the butter, sugar and vanilla together with an electric mixer, beat until pale and creamy.

2. Gradually beat in the eggs until well combined. Add 1 1/4 cups of the flour, all of the baking powder and milk and beat until just combined.

3. Stir in 125gm of the blueberries into this mixture and then spoon the mixture into a muffin tray (preferably lined with muffin liners or heavily greased). Using the leftover 125gm of blueberries, place a few blueberries on top of each of the muffin mixtures.

4. In a seperate bowl mix the extra butter, remaining flour, brown sugar and cinnamon, it is best to mix these ingredients with a butter knife and to cut through the mixture until it resembles coarse breadcrumbs. Sprinkle this  mixture on top of the muffins and then bake for 20-25 minutes or until a tester skewer comes out clean.