Sugar Free Banana Muffins
There is nothing quite like the comfort of a nice, moist banana bread. It's the perfect combination of sweet and savory, making us feel as though it's the ultimate healthy snack; in reality, we know it's not! Until now.
'Sugar free' is a huge craze that is nothing new to the world of baking (thank you Pinterest!). But with our traditional baking recipes being so dear to us (who else has a go-to banana bread recipe they just can't let go of? Guilty!) it just feels to precious to trade. There's always the thought in the back of our head that a sugar free recipe might be healthier, but will it be as good?
Now, we know what you are thinking. It's impossible. But with banana's containing sugar (yes, the really healthy ones amongst you will say that this means it can't be 'sugar free'), it's actually super easy to make healthy changes that don't sacrifice taste. Are you tempted yet?
Taking basics from this BBC recipe, we have made some little changes to create a banana muffins that everyone will house the ingredients to make!
All you need is:
Preheat the oven to 180c /160c fan gas mark 4
- 125g of self-raising flour (wholemeal or normal work well, just how healthy do you really want to be?)
- 1/2 tsp of baking powder - you may consider slightly more than this
- 2tsp of vanilla essence
- 1 egg
- 1tsp of milk - may need slightly more if you opt for less banana
- 2/3 ripe bananas mashed - 2, create a firmer muffin, 3 is more of a gooey texture
- Optional: sugar free syrup
- Optional: 2tsp of cinnamon - if you really cannot stand the taste of cinnamon you can emit
- Optional: 70g of nuts/sultanas
- Optional: sugar free chocolate
The best bit about this recipe (even better than the sugar free)? It's the ultimate 'chuck it all in the bowl' method, making it the perfect child-proof recipe!
Add the flour, butter, baking powder and essence into the bowl and mix.
Add in the egg, and mix.
Add in the banana and your chosen added ingredient, we opted for chocolate and nuts!
This recipe is really versatile. It's up to you whether you place the mix in a loaf tin (450g, 1lb is required), or make mini banana muffins! We opted for the muffins to make perfect, transportable snacks! It makes 12 really mini ones or 9 slightly bigger.
Check the muffins after 20 minutes and then after 30. Cook until 40 minutes if you are making bread or larger muffins. When the tops of the muffins start to go golden, they are good to eat!
Super easy, quick and a great snack that is healthier than your beloved recipe and maybe even easier! Great to make a snack for those mid-morning hunger pangs or an alternative to that 3pm chocolate binge!
Give them a go and let us know what you think! x
Crunchy Caramac Cookies
It's finally February! yayyy
It's all been a bit quiet over at the Cakey Corner, what with the healthy New Years Resolutions in full swing, but the start of Feb means it's officially time for the resolutions to be ditched!
So if you want to break the rules in a truly fashionable style, these Caramac Cookies are the perfect indulgence that will be sure to undo all your hard work of being healthy in January.
They are soft on the inside, crunchy round the edges and the melty Caramac topping creates that sickly feeling leaving you with a very guilty conscious, but don't worry it is totally worth it.
What you will need:
115g Light Brown Sugar
175g Self-Raising Flour
3/4 Table Spoon Golden Syrup
2 Tea Spoons of Biscuit Spread (you can leave this out, just make sure you use a whole table spoon instead of 3/4 of syrup if you do)
1 Teaspoon of Vanilla Essence
Palm Full of White Chocolate Chips
Start by pre-heating the oven to 180 degrees C - 350 degrees F - Gas Mark 4
Then in a bowl mix together the butter and sugar, until its a creamy texture.
Then add the syrup, spread and essence making sure its mixed in well.
Next sift in half the flour, mix, mix, mix and then sift in the rest and mix lots more
The mixture should be fairly stiff, and look like squidgey dough.
Now put one Caramac aside for the top decorations, and chop up the other into pieces along with the white choccy. At this stage it's important to note that taste testing is essential, so be sure to pop a couple of chunks into your mouth to check everything is in order!
Finally comes the fun part! Chuck in all the chocolate and chuck out all utensils. Get the hands ready, as the dough needs to be rolled into balls in your palm. Form 16 balls and place them onto grease proof paper on a nice big tray or two to give them room to expand.
Pop them into the centre of the oven for about 10 minutes and then check. The cookies should look as though they are just starting to golden and flatten when they are done. If they are not quite done return them to the oven for a couple of minutes, but keep checking them so they don't burn
Take them out the oven and leave them to cool for approximately two minutes before carefully placing them on a wire rack.
Once they are on the rack cut up the leftover Caramac and place the pieces on top of the cookie while they are still warm. Push them in slightly and you will see that the pieces start to melt.
Check the cookies have cooled enough so they won't burn your tongue and then put them in your mouth immediately! The meltiness of the Caramac must be consumed warm for the best results.
And there you have Crunchy Caramac Cookies!
Perfect with a cuppa on a cold, rainy Sunday afternoon.
Happy Baking! We promise not to leave the Cakey Corner bare for so long next time.
The Crafty Co x
What a way to completely waste an afternoon! So easy to make, but super fun and effective. All you need is icing, food colouring, marshmallows, chocolate buttons and chocolate chips… oh and some cupcakes.
The pig – these need a teeny bit of red food colouring for the icing (mine could have done with a bit more, it was sort of peachy instead of pink). Cut a marshmallow in half for the ears, use a whole one for the nose and use mini ones for the eyes, and then use the chocolate chips for the final details.
The cow is pure chocolate icing, a chocolate button with a corner cut off for the ears, mini marshmallows for the horns and the eyes and nose detail is the same as the pig.
The sheep are just plain vanilla icing, a white chocolate button quarter cut out for the ears, covered in marshmallows for the fur and again chocolate chips for the eyes.
The teddies can be made using any icing flavour and its features are made up entirely of milk and white chocolate buttons with chocolate drops for the little details.