Chocolate Zucchini Bread

Makes:1 loaf or 12 muffins

Ingredients:

• 110g butter, softened
• 1 cup raw sugar (can halve if you prefer)
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 1/4 cups plain flour
• 2 cups grated zucchini

Method:

• Preheat oven to 180 degrees and prepare a loaf tin by greasing and lining with baking paper or greasing a muffin tray
• In a large mixing bowl melt the butter and then continually stir the sugar through until smooth, about 2 minutes then add the eggs and vanilla and mix through very well
• Add in all the dry ingredients and mix very well with a wooden spoon, please note that it is normal for the batter will be very stiff and hard to stir
• Finally stir through the zucchini and once this is well mixed through the batter pour into the loaf tin
• Cook for loaf 50-60 minutes or the muffins for 20-25 minutes; or until cake skewer comes out clean
• Cool in the cake tin/muffin tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cheesy Muffins

Makes: 24 mini muffins or 12 standard muffins

Ingredients:

• 2 cups grated cheese
• 1 1/2 cups SR flour
• 1 tablespoon sugar (optional)
• 1 egg
• 1 cup milk
• Pinch garlic or sea salt

Method:

• Preheat the oven to 200 degree Celsius
• Mix together all the dry ingredients in a bowl, including the grated cheese
• Beat egg and milk in a separate container then gently fold through the dry mix until well combined to form a lumpy batter is formed
• Spoon batter into a well-greased muffin tin of your chosen size
• Bake for 8-12 minutes for mini muffins and 10-15 minutes for standard muffins.

Recipe Notes:

• You are able to add up to 1 full cup of additions. Theses can include but are not exclusive to; grated vegetables (with excess juices squeezed out), shredded ham, creamed corn, tuna, bacon pieces, shredded herbs, shredded baby spinach etc.
• Store in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast Muffins
Makes: 12 standard sized muffins

Ingredients:

• 2 cups toasted muesli
• 1 cup wholemeal SR flour
• 1 cup milk
• 2 eggs
• 1/2 cup apple puree
• 1 tablespoon honey
• 1/3 cup sultanas
• 1/2 teaspoon baking powder

Method:

• Preheat the oven to 180 degrees and prepare your muffin tray by greasing well.
• Mix all ingredients with a wooden spoon, allow to sit for 15 minutes for the muesli to soften.
• Stir well to combine then spoon equal portions of the mixture into the prepared muffin tray.
• Bake for 20 minutes until the cake skewer comes out clean and golden brown on top.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed in 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bread & Butter Pudding Muffin Cups
Makes: 12 standard sized muffin

Ingredients:

• 8 slices of fruit bread, buttered both sides
• 300ml thickened cream
• 50ml full cream milk
• 4 eggs
• 1/2 cup raw (or brown) sugar
• 1/4 cup butter, melted
• 2 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1 cup sultanas

Method:

• Preheat oven to 180 degree Celsius and grease non-stick muffin tray or line with paper cups.
• Mix fruit bread cubes with cream in a bowl, rinse the cream container out with about 50ml of milk and add, let sit for about 10 minutes or until milk is all soaked up.
• Combine eggs, sugar, butter, vanilla, spices and sultanas in separate bowl.
• Combine egg mixture and bread mixture and spoon the mixture into the prepared muffin tin filling to the top press down and fill to the top again.
• Bake in the preheated oven 35-45 minutes.
• Let cool in pan for about 15 minutes, then remove to a cooling rack.

Recipe notes:

• Normal white bread can be used instead of fruit bread
• Any dried fruit and/or chocolate chips are able to be added into the batter.
• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Oat Yoghurt Muffin
Makes:12 standard sized muffins

Ingredients:

• 1 cup rolled oats
• 1 cup fruit flavoured yoghurt (raspberry used in picture)
• 1 cup SR flour
• 1/4 cup raw sugar (optional)
• 1 teaspoon baking powder
• 1/3 cup canola or vegetable oil
• 1 ripe banana, mashed
• 1 egg
• 1/2 cup frozen raspberries
• Pinch salt

Method:

• Combine all ingredients into a bowl using a wooden spoon or spatula to combine well.
• Cover the bowl with a clean tea towel and allow the mixture to sit for 15-30 minutes to allow the oats to soften.
• Preheat oven to 180 degrees Celsius, line a muffin tray with paper liners and give each of the paper liners a quick spray inside of cooking spray.
• Use your spatula to remix the batter to ensure will combined and spoon the mixture into the muffin tray not filling more than 3/4 full.
• Bake for 15-20 minutes until golden and a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Oat Mini Muffins
Makes: approximately 24

Ingredients:

• 75g butter, melted
• 250g wholemeal SR flour
• 1 teaspoon baking powder
• 115g caster sugar
• 1/2 teaspoon bicarb soda
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 3 very ripe bananas
• 2 eggs
• 130ml milk
• 1/4 cup rolled oats

Method:

• Pre-heat oven to 190 Celsius and grease a mini muffin tray.
• Combine all the dry ingredients.
• Mash the bananas and combine with all the wet ingredients then mix together roughly with a fork to form a well combined thick and lumpy batter.
• Divide mixture into the prepared greased muffin tins.
• Sprinkle whole oats on top.
• Bake for 5-8 minutes for mini muffins.
• Transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months
• This recipe is credited to a dear friend of mine, Simone Stankowski-Bradey.  Thanks for this recipe Simmy x

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.