Kitchen Garden week 8 & 9
After a few weeks of savoury food we made sweet treats during the last two weeks of term.
In week 8 we used up over ripe bananas and surplus oranges to make both banana muffins and orange syrup muffins. The grade 5/6 had the option of adding either poppy seeds or choc chips to their orange muffins. Some chose both.
In week 9 we made quick and easy chocky rocks. These contain only three ingredients and take 10 minutes to cook. Some students took soe home for their families.
After the holidays we will start planting out our garden beds with spring vegetables.
BANANA MUFFINS
Ingredients
120 g unsalted butter
4 very ripe large bananas
2 large eggs
1cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups SR flour
Instructions
Arrange a rack in the middle of the oven and heat the oven to 180°C.
line 12-well muffin pan with paper liners.
Melt butter in microwave
Peel and place bananas in a medium bowl, add butter and use a fork to mash into a purée.
Add egg, brown sugar and vanilla extract,
Whisk until combined.
Add flour and stir with a flexible spatula until just incorporated and no dry spots remain.
8. Divide the batter among the prepared muffin wells, filling each about three-quarters full
9. Bake, rotating the pan halfway through baking, until the muffins are golden, the tops bounce back when pressed, and a toothpick inserted into the centre of a muffin comes out clean, 18 to 20 minutes total.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
ORANGE SYRUP MUFFINS
Ingredients
2 Cup Self Raising Flour
1 Cup White Sugar
2 medium OrangeS
100 grams Butter
1 Cup Milk
2 Eggs
Topping
4 tablespoons Sugar
4 tablespoons Orange Juice (from the above oranges)
If wanted you may add 1 cup choc chips or 3 tablespoons poppy seeds to your mixture.
Instructions
Preheat the oven to 200°C
Put muffin liners in tray
Zest the oranges in a large bowl
To this add the flour and sugar, combine and set aside.
Melt the butter in the microwave, until completely melted
Add the milk and eggs and whisk together well
Make a well in the middle of the dry ingredients and pour in the wet ingredients
Gently combine the muffin mixture until no flour remains, careful not to overmix
Spoon large spoonfuls of mixture into the prepared muffin tin, until 3/4 full
Bake for 15 minutes, or until lightly golden brown and they spring back to the touch.
Remove from the oven and allow to sit for 5 minutes
While muffins are sitting, juice the orange, and add this strained juice to the second measure of sugar. Stir well but careful the sugar does not dissolve.
With a pastry brush spread each muffin liberally with both sugar and juice, covering the entire top, you can do this process twice per muffin
Allow the muffins to cool before eating
Enjoy!
CHOCKY ROCKS
Ingredients
3 cups coconut
1 tin sweetened condensed milk
1 cup choc bits
Instructions
Preheat the oven to 150°C
Put baking paper on tray
Mix all ingredients together.
If too sticky you may need to add more coconut
5. Place dessertspoons of mixture onto tray
6. Bake for 10 minutes at 150C until golden brown.
7. When cooked, slide with paper onto cooling rack.
8. Allow to cool
