A good, basic muffin that you can jazz up with icing and sprinkles for the kiddies. Ok, they look like cupcakes now but you don't have to cream the butter and sugar in this recipe.
This is adapted from Crazy Vegan Kitchen, I've cut down on the sugar a bit. My first time making macarons with aquafaba. I know they're not perfect, they don't have macaron 'feet' and they're not completely smooth on top (I ground up almonds with the skins on), but they're good enough for me and they taste delicious. Our 5-year-old proclaimed it the best thing I've ever made!
From one of my favourites, Green Kitchen Stories.
These are the quickest and easiest muffins I've made. Only 6 ingredients plus your choice of flavour. With an hour to go before we went visiting, these were mixed and baked in no time. I also made a runny icing with icing sugar and lemon juice to drizzle over, topped with sprinkles for extra child-friendliness. Mini muffins only take 5-7 min to bake, so be careful not to overbake or else it might just taste like a rubber ball.
A quick muffin for a spontaneous afternoon tea. Make vegan by using a flax egg and substituting the butter in the crunchy crumb.
Preheat oven to 180C. Line a 12-muffin tin with paper muffin cups.
Mmmm...loving plum season! This recipe is adapted from Nadia Lim's.
Preheat oven to 180C. Grease and/or line your muffin tins. This amount made 18 medium muffins.
Dice the plum flesh into 1cm cubes and mix with honey in a small bowl. Set aside.
This is BabyCakes NYC's recipe. I tried to be as true to her recipe as I could but I didn't have all the ingreds and they turned out a bit heavy cos I didn't put enough hot water in. I had some besan flour I wanted to use up so that was good.
I used up the oranges my friend gave me with these orange chocolate cupcakes. Then I made a orange sauce to have with the cupcakes as a pudding.
The recipe is a variation of the one I made up for these chocolate, cranberry, honey muffins I made for honey week last year.
I've never used such a decadent scone recipe with cream before. This is from the new Love & Food at Gran's Table, compiled by Natalie Oldfield (PQ Blackwell, 2015). It features recipes from 60 grandmothers from NZ and around the world, including my mum!
This recipe is adapted from Sarah Wilson's Not-quite-apple-crumble muffins in I Quit Sugar For Life (Pan Macmillan Australia, 2014). She uses chokos as they are very low in fructose but she also recommends apples or peaches, which have about a quarter of the fructose of apples (learn something every day!). They really do taste a bit like a fruit crumble. Went down well with a 2 year old and 5 year old too so it gets the thumbs up.
A very easy recipe from Sarah Wilson's I Quit Sugar For Life (Pan Macmillan Australia, 2014). Only the bought chocolate has sugar in it.
Preheat the oven to 180C. Grease and line a 20cm square brownie tin.
Here's another recipe adapted from Egglesscooking.com. I used honey instead of sugar.
Preheat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
In a large bowl combine together the flour, oatmeal, cocoa powde and baking powder.
Found a great website called egglesscooking.com as I wanted to do some egg-free baking for our coffee group, as one of the toddlers has an allergy. Easy to make these vegan recipes sugar-free too. I adapted this vegan double chocolate banana muffin recipe.
Ahhh Cronuts, 1/2 croissant, 1/2 donut! These take time but are so worth all the wait. These trendy treats make the perfect midnight snack (in moderation!). We filled ours with a mix of vanilla custard and salted caramel as well as plain coated cinnamon sugar!
Recipe from WWW.SORTED FOOD.COM which includes a very helpful video.
I wanted to make a sugar-free snack for my 1-year-old that's freezable too. So I adapted a couple of recipes to make this jumble of mini muffins. I used powdered stevia, which has an acquired taste - it's also green. I think stevia would work best in chocolate baking to disguise the colour. I'm entering this recipe into this month's Sweet New Zealand, hosted by Couscous & Consciousness.
This is an easy addition to the basic macaroon recipe (http://bakeclub.yolasite.com/index/coconut-macaroons-by-ginny), and offers a useful way to use up egg whites - e.g., if making lavender bars or rosemary salty-sweet shortbread.
Another one from Nigella Feasts. I always use less sugar than her recipes though.
I made Mama Chan's carrot cake the other day but didn't have any cream cheese for the icing so I used sour cream - parp - just didn't work. So what to do with a tub of sour cream? A quick search found this recipe on Food.com for easy muffins where you don't need to cream the butter and sugar.
Ginny, Bake Club star, made a gazillion things for her and Dave's farewell drinks (see ginger chew, Belgian biscuits, rhubarb snacking cake and raspberry buttermilk cake). They're in NYC for 6 months now!
Ginny sent in this recipe while she was at the airport - what a trooper.
I adapted this from a loaf recipe. You can put this batter in any size tin, really. I like the tanginess the yoghurt adds to the mix.
This recipe is adapted from Dean Brettschneider's book Global Baker. Great stuff!
Welcome to Bake Club, Gertrud! Despite her modesty, Gertrud is a fabulous cook and baker and I've been egging her on for ages to contribute to Bake Club. Finally, she debuts with this delightful bite.
On the last day of deadline week I made these for the work team, hence their new name – 'deadline cupcakes'. This easy recipe is from Annabel Langbein's Free Range in the City.
Welcome Rosemary to Bake Club! This looks like a simple and sweet recipe. You could also use dried lavender flowers infused with milk overnight to add the lavender taste and fragrance.
These turned out pretty good - firm on the outside and chewy on the inside.
You can use a mixer but just a fork or spoon does fine. My paste was a bit gloopy so I added some rice flour. Drop teaspoon fulls onto a greased baking sheet. Leave room for spreading. Press a blanched or sliver of almond on the top of each macaroon, bake for 10 minutes.
Preheat oven to 220 C, line baking tray with baking paper and dust with flour. Sift flour and salt onto piece of waxed paper.
Put butter in a saucepan over low heat and pour on the boiling water. As soon as its melted, remove from heat and tip in all the sifted flour and salt.
Preheat oven to 180 degrees. Line 12 muffin tins with paper cases.
Cream butter, sugar and zest for 10-12 min until pale and creamy. Add eggs one at a time, beating well after each addition.
What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.
Mama Chan has made these for years and years. They are up there with the classic custard tarts you get from a Chinese bakery.
This recipe makes 18 tarts.
Heat milk to almost boiling. Stir in sugar to dissolve. When cool add eggs and vinegar and beat lightly until mixed.
Jenny made these lovely butterfly cakes on Marie's birthday for an office morning tea. Nice touch with the jam on top.
Cream butter and sugar, add eggs well beaten, then flour and baking powder, then milk. Half fill paper cases with mixture, place on cold oven tray and bake about 10-15 mins at 200 C.
Welcome to Bake Club, Pirzad! Great to have another male baker on our books. We also know you are a fine cake decorator, so we look forward to seeing some of your creations!
Mama Chan got the special flower-shaped sponge tins from Hong Kong a while back. So her sponges look just like the ones you'd buy at a Chinese bakery.
Pour into greased tins. Bake at 190 C for 12-15 mins. That little bit of oil makes these sponges a different texture to other sponges.
From Lauraine Jacobs in the Listener - makes 10 muffins.
Use a zester to strip the zest of 1 lime, then juice it and the other two. reserve the zest aside for the top of the muffins.
This is the first recipe I have tried from my latest Amazon purchase, Super Natural Cooking by Heidi Swanson. Mine were a little misshapen as I didn't have a muffin tray at the time. That subtle coffee flavour is very nice. Lovely with a cuppa.
Sift flour and salt into a bowl. Place butter in the middle. Add sugar and water/juice and yolk. Stir with blunt knife until mixed together then knead with your hands in the bowl until you have formed a dough. Put in fridge for 20 mins.
Roll out and cut into the shapes for your pastry tins. Refrigerate for another 20 mins. Oven to 180C. Prick pastry and blind bake for 8-10 mins, then 3 mins normal baking.
Frances's first macarons - rustic as!
We were very lucky to have pro chef and food writer Alessandra and her family join us at our second Bake Club meet. She made gorgeous calissons (marzipan-like ground almond bites), petit fours (sponge dipped in chocolate, topped with raspberries) and a super soft spongey frittata with homegrown zucchini and zucchini flowers. Step-by-step pics and more info on her blog here. Yep, she definitely deserved her Bake Club badge!
I had the extreme pleasure of tasting Ginny's macarons and they were the BEST I've ever had in NZ.! Bravo! I even thought they were better than the ones I had in Zurich in 2008 (the real deal pictured on my lap below).
They are gluten free too so I'll be making some soon.
Ginny adds some notes to the recipe.
This recipe used lemon curd to make butterfly cupcakes but Mama Chan just used strawberries in season and whipped cream.
Line 24 patty pan trays with paper patty cases. Mama Chan got some real cute ones with animals from the $3 Japan shop in Queen St.
Combine butter, rind, sugar, eggs, flour and milk and beat with electric mixer.
Ginny admits: "I just used a bought puff pastry which is cheating, but hey, who as the time... it was still nice. and I only made half the filling. left over as custard it was really good! nice and lemony..."
Penny in Windsor made these cute cupcakes for her daughter Emily's birthday. She called the icing "very rustic" but I totally admire any effort one makes in icing.
What a lovely afternoon of endless scones with whipped cream AND clotted cream and different kinds of berry jam.
I got this recipe from a Trade Me newsletter and had to give it a go.
Elodie enjoys her first muffin!
Cinnamon oysters are great for special occasions. They look dainty and are as light as air. One is never enough.
Beat eggs and sugar until thick. Add golden syrup and beat well.
Sift dry ingreds together. Fold them into egg mixture.
Bake at 200C for 8-10 mins or until the surface springs back when lightly touched.