Quick Breads

COOKIE CRUMBLE BANANA MUFFINS – Recipe

Posted on by misterbowtie

Ingredients:

  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 188g 1 + 1/2 Cups Plain/All-Purpose Flour
  • 168g 3/4 Cup Caster Sugar
  • 6 Milk Chocolate (15g x 6) Digestive Cookies/Graham Cracker Crumbs, Coarse
  • 3 Large Very Ripe Bananas, Mashed
  • 79ml 1/3 Cup Vegetable Oil
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract

 

METHOD:

  1. Preheat the oven to 200C (F) or higher, wrap 3 large & ripe bananas in foil & roast for 20-30 minutes until it feels mushy. This intensifies the flavour of the banana in the end product. Set aside to cool before using.
  2. Preheat oven to 180C(350F). Line 6 jumbo muffin pans with jumbo muffin liners.
  3. In a large bowl, whisk together the flour, spices, baking powder, baking soda, salt & sugar.
  4. Add in the roasted bananas, mash it up with the whisk till uniform then add in the oil, egg and vanilla. Gently using the whisk, stir together till everything is just combined – do not over mix or your banana bread will be tough.
  5. Portion between the 6 muffin liners – I used an average ice cream scoop for this.
  6. Use your fingers to crumble up one cookie over each muffin – you want it rustic and rough for texture of the cookies like a chunky crumble.
  7. Bake for 35-40 minutes until a knife inserted to the center comes out with moist crumbs, but not wet.
  8. Best when hot from the oven, or kept chilled and airtight and served at room temperature or warmed in an oven.

 

SODA SCONES RECIPE

Posted on by misterbowtie

Ingredients:

  • 450g (3 Cups) Plain Flour
  • 6 Teaspoons Baking Powder
  • 240ml (1 cup) thickened cream/heavy cream  – Variation:
  • 240ml (1 cup) lemonade
  • 1 Egg Beaten
  • Splash of Milk

 

Method:

  1. Preheat oven to 200C (400F).
  2. Combine all dry ingredients in a mixing bowl.
  3. Stir to combine and add all wet ingredients.
  4. Using dough hook or beater attachment, or with your hands knead until it comes together.
  5. Begin to add handfuls of flour, mixing to incorporate until the dough comes away from sides.
  6. Add some more flour in small portion and knead just until all dough comes away from the bowl and becomes smooth in texture. Should be still slightly moist to the touch but won’t stick to your fingers.
  7. On a lightly floured surface, roll out the dough evenly to the thickness of 2-3 cm (1 inches) thick. The thicker the more time to cook but also taller your scone will be.
  8. Using a 6cm diameter round cutter, lightly coated with flour, cut out as many scones as you can and arrange neatly on a large baking paper lined pan. They should be just touching each other side by side.
  9. Gently press and push to bring the dough back into a smooth piece of dough of similar thickness. Cut and repeat until there’s only a thin scrap left that won’t make more scones. This should yield roughly 12 or so scones.
  10. Lightly beat an egg and add a tablespoon or so of milk and egg wash the scones.
  11. Bake them for 25-30 minutes or until they are golden brown.
  12. I like to make them at the beginning of a week, freeze them and then just microwave as needed to warm and soften.
  13. It’s super delicious halved and toasted up in the oven with garlic and herb butter that I made in my previous video recipe, again something easy to make for the rest of the week to use at leisure.

**NOTE: Process of baking scones close to each other is called batch baking. You can also separate them and bake it that way. It is believed the batch proving process retains more moisture but takes longer to bake (from my distant pastry school memory I think, at least).