You can find this recipe at Actually Amy

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Banana & Nutella Muffins

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Katrina

Recipe type: Muffin

Serves: 12

Ingredients

• 2 cups SR Flour
• 1 tsp baking soda
• 4 medium over-ripe bananas
• ½ cup castor sugar
• ½ cup packed brown sugar
• 1 large egg
• ¼ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup pecans, chopped
• 12 tsp nutella

Instructions

1. Preheat oven to 180C
2. Line a 12 hole muffin tin with muffin liners
3. Place banana’s into mixing bowl
4. Using whisk attachment, whisk bananas on medium speed until mashed
5. Add sugars, mix together
6. Add in eggs, oil and vanilla, mix together gently
7. Place flours and pecan into mixture, gently combine
8. Spoon mixture evenly between muffin holes
9. Place a tsp of nutella on top of each muffin
10. Use a skewer or toothpick to swirl into batter
11. Bake in oven for 15 minutes or until golden

3.2.1596

 This recipe was adapted and inspired by The Novice Chef

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Pineapple and Coconut Muffins

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Katrina

Recipe type: Muffins

Serves: 12

Ingredients

• ⅓ cup vegetable oil
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups plain flour, sifted
• 2 tsp baking powder, sifted
• ¾ cups caster sugar
• ¾ cups desiccated coconut
• 1½ cups crushed pineapple, drained
• coconut flakes, for sprinkling, optional

Instructions

1. Preheat oven to 180C
2. Prepare 12 hole muffin tin, line with muffin cases
3. Whisk in bowl oil, eggs, sour cream and vanilla
4. Add flour, baking powder, sugar and coconut, stir to combine
5. Gently fold through pineapple
6. Divide mixture between 12 muffin holes
7. Sprinkle with coconut flakes
8. Bake for 20 minutes or until golden

3.2.1596

 This was inspired by a recipe from Donna Hay

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Remove the nuts from these muffins so then they can be added to school lunch boxes.  Perfect for freezing.

Banana Pecan Muffins

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Katrina

Recipe type: Muffins

Serves: 12

Ingredients

• 3 large ripe bananas
• ¾ cup brown sugar
• 1 egg
• 75g butter, melted
• 1 tsp bicarb soda
• 1½ cups SR Flour
• ½ cup pecan nuts, finely diced

Instructions

1. Preheat oven to 180C
2. Prepare 12 hole muffin tin
3. Place banana’s to mixing bowl, beat on high for 30 seconds, until mashed
4. Add sugar and egg, beat until mixed together
5. Add melted butter, stir through
6. Add bi carb, nuts and SR Flour, beat until mixed together.
7. Bake for 15-18 min

Notes

Remove nuts so this muffin is suitable for school lunchboxes These muffins can be frozen

3.2.1317

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I made a double batch so I could place left overs in the freezer.  I will show you below how I freeze soups.  Whilst I have a great collection of freezer containers, I find how I freeze my soups leaves a lot more room in the freezer. 

Roasted Pumpkin Soup

Firstly, drizzle some oil and sprinkle salt over the pumpkins and onion.  Roast in oven

 Scoop pumpkin and onion from skin, add stock and then puree  in blender

 Add pumpkin mixture and remaining ingredients into saucepan, mix and heat through.  Serve with crusty bread.

Use a long container to place plastic zip lock bag, pour in left over soup.  Zip bag removing as much air as you can.  Lay flat in freezer.  

To reheat I place in microwave on medium high for a few minutes until I can pour into a microwave safe container, to then completely reheat. 

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Yesterday my cousin and her beautiful new baby girl came to visit. I know it can be tiring as a new mum and as my cousin hasn’t been well so I wanted to make some food for her to put in the freezer.  To have on hand for her for lunch, hubby’s lunchbox, an easy dinner or for unexpected visitors.

I made some cinnamon muffins and Julie Goodwin’s bacon and vegetable slice, it is really yummy and filled with so many vegetables.  My kids really enjoy it too.

I made one for a recent picnic we had, smelt divine on the car ride to the beach.

What meal or baking treat do you like to give new mums?  

I would love to put together a list of recommended meals and baking with recipes, to give to mums with babies.

I also made this personalised baby print for her little girl, Amelia.  

These personalised prints are available for purchase in the shop, in a range of colours and a few different images to choose from.  See more details here 

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I had such a busy past few day’s I didn’t get time to post my weekly meal plan, if you are in need of some inspiration, please pop back through some previous plans here.

I made these delicious crunchy cookies last week for the kids as an after school snack, they gave them the thumbs up, which is always a good thing!  I  made 30 cookies so placed the left overs in the freezer for the kids lunch boxes.

Crunchy Chocolate Chip Cornflake Cookies

Crunchy Chocolate Chip Cornflake Cookies

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Kat

Serves: 30

Ingredients

• 250g butter, room temp
• 1 cup castor sugar
• 1½ tsp vanilla essence
• 3 eggs
• 2¼ cup self-raising flour
• 1 cup dark chocolate chips
• ½ cup sultanas
• ½ cup coconut
• 3 cup cornflakes, lightly crushed
• 2-3 cups cornflakes, extra (not crushed)

Instructions

1. Preheat oven to 180C and have 2 greased baking trays ready
2. Cream butter and sugar until pale and fluffy
3. Add vanilla and eggs, gently beat together
4. Fold flour through mixture, until well combined
5. Add crushed cornflakes, chocolate chips, coconut and sultanas, stir gently
6. Roll 2tlb mixture into a ball, then roll through extra cornflakes, flatten slightly
7. Bake for 15 minutes or until just golden

Notes

These cookies can be frozen

2.2.1

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