Sunbeam BT7000 manual Sweets, Banana Cake, White Chocolate Raspberry Muffins

Sweets (continued)

Banana Cake

125g butter, softened

½cup brown sugar

½cup caster sugar 2 eggs

1 ½ cups self-raising flour, sifted

½teaspoon ground cinnamon

1 cup mashed banana

½cup sour cream

¼cup milk

1.Preheat oven to 180°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position. Line a 20cm round cake pan with baking paper.

2.Using an electric mixer cream butter and sugars. Add eggs one at a time beating well after each addition. Fold through flour and cinnamon.

3.Add remaining ingredients stirring until just combined.

4.Pour the mixture into the pan. Bake for

35-40 minutes or until a skewer comes out clean from the centre of the cake. Allow cake to stand in pan for 10 minutes before turning onto a wire rack to cool completely.

White Chocolate Raspberry Muffins

Makes: 12 each

2 cups plain flour

1 ½ teaspoons baking powder

1 cup caster sugar

2 eggs

1 cup milk

100g butter, melted

150g frozen raspberries

100g white chocolate, roughly chopped

1.Preheat oven to 190°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position. Line a muffin tray with muffin cases.

2.Sift flour and baking powder into a large bowl. Add sugar.

3.Combine eggs, milk and butter in a separate bowl. Pour the liquid ingredients into the dry ingredients and stir until just combined. Fold through the raspberries and white chocolate.

4.Fill muffin cases with 2 heaped tablespoons of mixture. Bake for 15-20 minutes or until muffins are risen and firm. Place on wire rack to cool.

TIP: To prevent the raspberries from bleeding throughout the mixture, toss the frozen raspberries in enough flour to coat; gently fold through mixture.

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