RECIPES
WHOLEMEAL DATE SCONES
Makes 12
INGREDIENTS
100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour 1½ cups (225g) self raising flour
½teaspoon mixed spice 1 teaspoon cinnamon
METHOD
1.
2.Using Creaming/Beating setting, beat butter and honey until light and fluffy, about 2 minutes.
3.Using Folding/Kneading setting, add combined flours and mixed spice ingredients and milk alternately to creamed mixture until a soft dough forms, about 30 seconds.
4.Add dates and mix until just combined, about 15 – 20 seconds. Do not over mix.
5.Turn dough out onto a lightly floured board and lightly press scone dough out to about 3cm thickness Do not overwork the dough. Cut dough into shapes using a scone cutter or knife. Place scone’s close together on prepared pans. Cut a small cross on top of scone shapes and brush with a little milk.
6.Bake for
7.Remove from tray or pan and cool slightly on a wire rack. Serve warm. Replace dates with dried sultanas, chopped raisins, apricots or figs.
CARROT & BRAN MUFFINS
Makes 12
INGREDIENTS
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½cup bran flakes
½cup raw sugar
½cup golden syrup 100g butter, chopped
1 cup (200g) natural yoghurt ¼ cup/60ml milk
1 teaspoon bicarbonate of soda ¾ cup carrot, finely grated
METHOD
1.
2.Assemble mixer using scraper beater.
3.Using Folding/Kneading setting, mix flours and baking powder together, about 20 seconds.
4.Add bran flakes and raw sugar, mix until combined, about 20 seconds.
5.Combine golden syrup and butter in a small saucepan over medium heat. When melted remove from heat and stir in yoghurt, milk and soda. Allow to cool to warm.
6.Using Folding/Kneading setting, add warmed mixture and carrot into dry ingredients mix until just combined, about 20 to 30 seconds Do not over mix.
7.Lightly grease and line a deep 12 cup muffin pans. Spoon mixture evenly between muffin pans until ¾ full with mixture.
8.Bake for 18- 20 minutes or until golden brown and cooked through.
50
