Rose's Kitchenette

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Blueberry Pancakes

Blueberry Pancakes

 

Ingredients:

250g plain flour

50g caster sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs, lightly beaten

500ml buttermilk

50g butter, melted n cooled

1 cup fresh blueberries

Method:

1.  In a large bowl, sift the flour, baking powder, baking soda, salt and sugar.

2.  In a medium bowl, beat the eggs lightly and combine with buttermilk and melted butter.

3.  Pour the liquid mixture into the dry ingredients and mix gently until the batter is evenly moistened.  Let rest for a while.

4.  Heat a skillet over medium heat and lightly grease the skillet. Pour 1/3 cup of batter into the skillet and sprinkle with some blueberries.

5.  Cook until bubbles appear, flip pancake and cook until golden.

6.  Serve with whipped cream or syrup.

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November 20th, 2014 Posted by | Muffins/Pancakes/Scones | no comments

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Lemon Coconut Muffins

Lemon Coconut Muffins

 

Ingredients:

250g plain flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

150g caster sugar

2 eggs

75g melted butter

juice and zest of 1 lemon

200ml milk

1/2 cup flaked coconut

Method:

1.  Preheat oven to 200 deg C. Grease a 12-cup muffin tin or line with paper baking cups.

2.  In a large bowl, sift the flour, baking powder, baking soda and salt.  Add the sugar and mix well.  Set aside.

3.  In another bowl, beat eggs lightly.  Add milk, melted butter, lemon juice and lemon zest and mix well.  Stir into dry ingredients until just moistened.  Fold in the flaked coconut.

4.  Divide batter equally among the muffin cups.  Bake in preheated oven for about 20 minutes or until a wooden pick inserted into the center of muffin comes out clean.

5.  Transfer the pan to a rack and let cool for 5 minutes before removing the muffin from the pan.

 

 

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November 12th, 2014 Posted by | Muffins/Pancakes/Scones | no comments

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Orange Ginger Muffins

Orange Ginger Muffin

 

Ingredients:

250g plain flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

125g butter, melted and cooled

125g brown sugar

2 eggs

125ml orange juice

1 tbsp orange zest

125 ml buttermilk

50g crystallized ginger, minced

Method:

1.  Preheat oven to 200 deg C.  Grease a 12-cup muffin tin or line with paper baking cups.

2. In a large mixing bowl,  sift together flour, baking powder, baking soda, salt and brown sugar. Add the minced crystallized ginger and mix well.  Make a well in the center.  Set aside.

3.  In another bowl, lightly beat the eggs.  Add buttermilk,  melted butter, orange juice and orange zest and  stir to combine.

4.  Pour liquid mixture into dry ingredients.  Stir until just moistened.  Divide batter evenly among the muffin cups.

5.  Bake in preheated oven for about 20 minutes or until a wooden pick inserted into the center of muffin comes out clean.  Let stand in pan for 5 minutes before removing to wire rack to cool.

 

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November 12th, 2014 Posted by | Muffins/Pancakes/Scones | no comments

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Oatmeal Muffins

Oatmeal Muffins

 

Ingredients:

125g quick-cooking oatmeal

250ml buttermilk

125ml corn oil

125g brown sugar

1 egg, beaten

125g plain flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Method:

1.  Preheat oven to 200 deg.C.  Grease a 12-cup muffin tin or fill with paper baking cups.

2.  In a bowl, combine oats and buttermilk, let stand for 5 minutes.  Add oil, brown sugar and beaten egg.

3.  Sift flour with baking powder, baking soda and salt.  Add to oat mixture and stir until just blended.

4.  Divide the batter equally among the muffin cups.  Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted in center of muffin comes out clean.

5.  Transfer the  pan to a wire rack to cool for 5 minutes before removing the muffins from the pan.

 

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October 20th, 2014 Posted by | Muffins/Pancakes/Scones | no comments

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Orange Blueberry Muffins

Orange Blueberry Muffins

 

Ingredients:

175ml buttermilk

125g butter, melted & cooled

3 tbsp honey

75ml orange juice

2 tsp grated orange zest

2 eggs

75g caster sugar

250g plain flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh blueberries

Method:

1.  Preheat oven to 190 deg. C.  Grease a 12-cup muffin tin or line with paper baking cups.

2.  In a mixing bowl, beat egg lightly with a fork.  Add milk, honey, melted butter, orange zest and orange juice and blend well.

3.  In another bowl, combine plain flour, caster sugar, baking powder, baking soda and salt.  Add egg mixture, stir until just moist and blended.  Fold in blueberries.  Divide the batter evenly among the muffin cups.

4.  Bake in preheated oven for about 20 minutes or until a thin knife inserted into the centre of the muffin comes out clean.

5.  Transfer the pan to a rack and cool for 5 minutes before removing the muffins from the pan.

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October 20th, 2014 Posted by | Muffins/Pancakes/Scones | no comments

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Apple Crunch

Apple Crunch

 

Ingredients:

4 cups apples (chopped)

1/2 cup brown sugar

2 tbsp flour

1 tbsp lemon juice

1 tsp ground cinnamon

1/4 tsp ground nutmeg

a pinch of salt

Topping:

1/2 cup plain flour

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup softened butter

a pinch of salt

Method:

1.  Preheat oven to 350 deg, lightly grease an 8″x 8″ square tin.

2.  Combine chopped apples with flour, sugar, lemon juice, cinnamon, nutmeg and salt.  Place in prepared baking tin.

3.  Mix the oatmeal with flour, sugar and salt in a bowl.  With finger tips blend in the softened butter until mixture becomes crumbly.

4.  Place topping on top of apple filling and bake in preheated oven for about 45 minutes or until apples are tender and the topping has turned golden brown.

 

 

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October 12th, 2014 Posted by | Muffins/Pancakes/Scones | no comments