I think the last time I ate Maltezers I was probably 12 years old out at the movies with a bunch of friends. We thought it was hilarious tossing them down the old wooden steps, much to the irritation of all the adults in the theatre. So with such silly memories awakened when I came upon this recipe I just had to give it a go.
These muffins are rich in flavour and moist and light in texture. Very more-ish!
- 150g malted chocolate balls (such as Maltesers)
- 225g plain flour
- 75g cocoa powder
- 1 T baking powder
- Pinch salt
- 120g light brown sugar
- 2 eggs
- 250ml buttermilk
- 90g melted butter, cooled
Preheat oven to 200c. Grease or line a 12 hole muffin tin.
Roughly crush chocolate balls, reserving 12 whole ones for decoration.
Sift together flour, cocoa powder, baking powder and salt into a large bowl. Mix in sugar and crushed chocolate balls.
I a smaller bowl, lightly beat eggs, add buttermilk and butter. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir with a metal spoon until just combined. Do not overmix.
Spoon the mixture into prepared muffin tin. Bake for 15-20 minutes or until well risen and firm to the touch.
Leave to cool in tin for 5 minutes before turning out onto a wire rack to cool completely. Once fully cooled, spread with icing and top each muffin with a reserved chocolate ball.
- 60g dark chocolate, broken into pieces
- 110g softened butter
220g icing sugar
To make icing, melt chocolate. Add butter and icing sugar and beat well until smooth, light and creamy.
Adapted from Muffins: Simple and Delicious. Paragon Books, c2010, p56.
Today’s recipe is adapted from one in one of my newer cookbooks: The Baking Collection from The Australian Women’s Weekly. Like so many Women’s Weekly cookbooks this one is a winner – sweet treats of every description from simple cakes and cookies to decadent pastries and fancy holiday delights. An excellent collection of old fashioned Aussie favourites with some modern interpretations. These squares are soft and moist – more like mini cakes than a slice. The honey works so beautifully with the cashews. To top it all off they are SO easy.
- 1 c (150g) SR wholemeal flour
- 1 c (220g) caster sugar
- 1 c (90g) rolled oats
- 1 c (80g) desiccated coconut
- 2/3 c (70g) cashews, coarsely chopped
- 2 eggs
- 125 g butter melted, cooled slightly
- 1 T honey
- ½ c chopped cashews, extra
- 1 ½ c (160g) pure icing sugar, sifted
- 60 g butter, melted
- 1 T honey
- 1 T hot water, approximately
Preheat oven to 160C. Line 23cm x 32cm (9” x 13”) swiss roll pan with baking paper. Combine dry ingredients and mix. Add eggs, butter and honey and mix well. Press firmly into pan. Bake for 20-25 minutes or until skewer inserted into the centre comes out clean. Cool slice in pan. Meanwhile, make honey icing. Mix sugar, butter and honey well. Add enough water to make runny enough to pour. Spread over the slice, and top with remaining cashews. Adapted from Honey Walnut and Oat Squares, in The Baking Collection / The Australian Womens’ Weekly, 2013.
I’m back after another long absence from my blog. My time away has been a mixture of tedium – taxes, taxes and more taxes – and fun – a fabulous holiday to New Zealand’s South Island.
People rave about New Zealand’s beauty. It has a reputation I thought might be hard to live up to. But New Zealand actually is as stunningly beautiful as people say it is. The land is raw and untamed and magnificent.
And it was the whole place. Everywhere we traveled (and we covered a good deal of the island) was just lovely.
After Australia’s hot dry flat landscape, those steep snow capped hills are wondrous.
And all those lakes, rivers, streams and waterfalls are glorious!
And – it’s true – there really are sheep EVERYWHERE!
It was hard work coming home and getting back into routine. But it was nice to get back into my own kitchen, after a few weeks of cooking in a motor home!
After weeks without homemade sweet treats, the kids were keen for me to get straight back into baking. This slice has a wonderfully soft moist cake-like texture and a lovely fruity flavour.
Apricot Cranberry Slice
- ½ c chopped dried apricots
- ½ c chopped dried cranberries
- ½ c hot black tea
- 125 g butter, softened
- ½ c raw caster sugar
- 1 lg egg
- 110 g flour
- 1 t baking powder
Preheat oven to 180C. Line loaf pan with baking paper.
Soak apricots and cranberries in hot tea until fruit softens and absorbs tea.
In a medium bowl, beat butter and sugar until pale and creamy. Add egg and beat in well. Add flour and beat in again.
Stir in fruit mixture and mix until well combined. Pour into pan.
Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. Cool in pan before gently removing.
After some time offline, I am back with news of my new website, and a new muffin recipe.
I am finally taking the plunge to my own domain, now live on www.bakingbohemian.com. I’ll be discontinuing this wordpress site in the next couple of weeks and I look forward to seeing you at my new place!
This muffin recipe is fantastic for those times you have to come up with something but you don’t have the time or the energy to fuss.
- 2 c flour
- 1 T baking powder
- 1 T dried corn powder or custard powder
- 1 c raw caster sugar
- 1 t cinnamon
- 1/2 c frozen raspberries
- 1/2 c frozen blueberries
- 2 lg eggs
- 1/2 t vanilla
- 3/4 c light olive oil
- 3/4 c milk
Preheat oven to 185C. Line a standard 1/3 c muffin tin with muffin cases.
In a large bowl mix all dry ingredients well. In a medium bowl whisk eggs, vanilla, oil and milk until well blended.
Add berries to flour mixture and mix gently to cover well with flour. Pour in egg mixture and stir gently with a metal spoon until just combined.
Distribute evenly into the muffin cases. Bake for 22-25 minutes or until skewer inserted into the centre of one of the centre muffins comes out clean.
We eat a lot of bananas in our house. They are a shopping basket staple, but no matter how many are chomped up in smoothies, lunches and pre-sport snacks, inevitably we end up with a few sad and soggy bananas going brown on the bottom of the fruit bowl.
Thankfully that is just the way they need to be for cooking a whole host of banana-based sweets.
This slice is moist while the topping is wonderfully crunchy and buttery.
• 1 c self raising flour
• ½ t ground cinnamon
• ½ t ground nutmeg or cloves
• 60 g butter, softened
• ½ c sugar
• 1 banana, mashed
• 1 large egg
• ¼ c milk
• ¼ c pecans, finely chopped
Preheat oven to 180C. Line a 15 x 25 cm slice pan.
Beat butter and sugar until pale and cream. Add mashed banana and beat well. Add the egg and beat for 2 minutes. Add milk and flour alternately. Stir pecans in and pour into prepared tin.
Bake for about 20 minutes or until spongy to the touch.
• ¾ c butter, very soft
• ¾ c brown sugar
• ¾ c desiccated coconut
Mix all ingredients together until well combined. While slice is still warm, gently spread the topping evenly over the top. Place the slice under a hot griller until it has melted and started sizzling. Remove from heat and leave to cool completely before cutting.
As we all know, blueberries are a super food. I take this to mean that this is a health food cake!
• 1/3 c brown sugar
• 300 g blueberries, plus extra to serve
• 1 ¾ c plain flour
• 1 c caster sugar
• 2 ½ t baking powder
• ½ t cinnamon
• 1 egg
• ¾ c milk
• 1/3 c vegetable oil
• Finely grated rind of 1 lemon
Preheat oven to 180 C. Line a 20cm round cake pan with baking paper. Sprinkle base of cake pan with brown sugar and then spread 150 g of blueberries evenly over the sugar.
Sift dry ingredients into a large bowl and mix well. Add remaining blueberries and mix to coat.
Whisk together egg, milk, oil and lemon rind. Add to dry ingredients and mix until well combined. Pour into the prepared pan and bake for 45-50 minutes or until skewer inserted into the centre comes out clean.
Stand for 5 minutes before turning out onto a plate. Serve warm or at room temperature with extra blueberries and thickened cream.
I don’t make cakes very often. I like making them, but I know how quickly they will be gobbled up in our house. So when someone asks me to bring dessert to an event it’s an invitation to bake!
This cake is so easy to make, and is moist and light.
- 2 c self raising flour, sifted
- ¾ c desiccated coconut
- 1 c caster sugar
- 1/3 c almond meal
- 1 c buttermilk
- 2 eggs
- 2 t vanilla
- 160 g melted butter
- Desiccated and flaked coconut for decorating
Preheat oven to 175C. Line a 21 cm spring form cake pan with baking paper.
Combine flour, coconut, sugar and almond meal in a large bowl and mix together.
Whisk buttermilk, vanilla and eggs together. Add butter and whisk again.
Pour egg mixture into flour mixture and mix with a metal spoon until well combined and smooth.
Pour into prepared pan and bake for 40 minutes or until skewer inserted into the middle comes out clean. Leave to cool in pan for 10 minutes before removing. Cool completely before icing.
- 2 c pure icing sugar, sifted
- 90 g butter at room temperature
- 1 t vanilla
- 2 T milk
Beat all ingredients together until smooth, light and fluffy. Add milk to adjust to the desired texture.
Using a large serrated knife, cut the cake in half horizontally. Carefully lift the top of the cake off and place on a flat surface. Spread ¾ c icing evenly over the base of the cake. Carefully place the top of the cake over it. Spread remaining over the top and sides of the cake. Decorate with desiccated and flaked coconut.