Treat Petite May 2016 – Round Up

Treat Petite May 2016 – Round Up
I hope you’ve all been enjoying the weather recently, it certainly has been picnic weather! This
month’s Treat Petite theme was ‘Picnic Treats’ and we’ve had a fabulous selection of sweet and savoury treats that are all bound to make your picnic special. Do check out the blogs below if you like the look of their
recipes! Head on over to Cakeyboi for June’s theme which is now open.

Cinnamon Donuts – Baked Not Fried by Coffee & Vanilla, a healthier version of these tasty treats.

Asparagus Tarts with a Pesto Surprise by Tin & Thyme, they are made with wholemeal pastry and goose eggs.

Nutella Stuffed Chocolate Strawberry Cupcakes by Kerry Cooks, a decadent diet-breaking treat!

Chocolate & Vanilla Cupcakes by Elizabeth’s Kitchen Diary, she made these for her husband after he collected her from a gin tasting session!

Ferrero Rocher Cupcakes by Caroline Makes…, each cupcake has a Ferrero Rocher baked inside it as well as one on top!

Mexican Cheese Twists by Charlotte’s Lively Kitchen, they are made with Old El Paso sauce and look perfect for dipping!

Amazing Jaffa Cake Cupcakes by Caroline Makes…, improving cupcakes once again Caroline adds a jaffa cake both inside and on top of these stunning treats!

Mini Chicken, Leek and Mushroom Pies by From Plate To Pen, Sarah loves picnics and says that these pies are delicious hot or cold.

Crunchie Rocky Road Bars by Maison Cupcake, are an easy bake recipe perfect for baking with kids, although I’m sure adults will equally enjoy them too!

Chocolate Oat & Banana Nut Muffins by Farmersgirl Kitchen, the muffins are packed with healthy ingredients like oats, coconut oil, bananas and nuts.

Cheese, Sundried Tomato & Pesto Scones by The Baking Explorer, aka me! I loved these savoury scones, they were incredibly moreish and full of flavour.

Ava’s Mint Choc-Chip Daisy Cupcakes by Only Crumbs Remain are beautifully decorated to represent pink daisies nestled in green grass.

Croque Madame Muffins with Asparagus by Only Crumbs Remain are great for picnics and packed lunches, I think they sound delicious!

Homity Pies by Green Gourmet Giraffe are a classic vegetarian recipe from the ’70s, and they have definitely stood the test of time.

Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream and Roasted Caramalised Hazelnut Crumbs (Gluten Free) by The Gluten Free Alchemist, excuse me while I drool for a moment! Kate made these as a comfort bake and I think they would lift anyone’s spirits.

Mini Frittatas by Searching For Spice are a healthy snack filled with mushrooms, asparagus and goats cheese.

Mini Victoria Sandwiches by Cakeyboi my Treat Petite co-host sent over a past bake from his blog that is perfect for picnics, tiny cake sandwiches! I could easily inhale a few of these!

Blackberry Mini Bundts by Baking Queen 74 are made with fresh blackberries picked from a local farm.

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Stollen Muffins

Stollen Muffins
I’m pretty sure that everyone can relate to the feeling of never having enough time to do the things you want to do. For me this relates to baking a lot. I wish I had more time to bake all the things I’d like to try! So sometimes a recipe like this is just what I need. Instead of making stollen, which needs 2 hours time to prove, I thought I’d transform it into muffins for a quicker result with just as much flavour!

I started by creaming together 100g butter and 100g caster sugar.

In a separate bowl I whisked up 2 eggs, 100ml milk, 25ml brandy and 1 tsp almond extract.

I also measured out 60g dried cranberries, 60g mixed peel, 60g sultanas and 60g diced up marzipan. I sprinkled a little flour in and mixed it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking.

I combined the egg mixture into the creamed butter, then added 200g self raising flour, 50g ground almonds, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/2 tsp mixed spice and 1/4 tsp nutmeg.

I separated the mixture into 12 tulip muffin cases and sprinkled some flaked almonds over each muffin. I baked them on 180C for approximately 15-20 minutes. It will depend on your oven as to how long they take but you want them to be golden brown on top and a skewer to come out clean.

I left them to cool completely then dusted them generously with icing sugar.

If you are a fan of stollen and also short of time like me, I highly recommend this recipe. It’s got everything your taste buds are craving; Christmas spices, sweet fruit and nutty marzipan. It embodies Christmas and will be a guaranteed hit for all your family, friends or colleagues!

I’m entering these into a few blogging challenges this month…

Starting with Treat Petite, hosted by Cakeyboi, where the theme is Red and Green (aka Christmas).

I’m also entering it into Simply Eggcellent hosted by Belleau Kitchen where this month anything goes.

And into Credit Crunch Munch hosted by Fab Food 4 All as I used some leftover marzipan and dried fruit that was in the cupboard.

And into the No Waste Food Challenge ran by Elizabeth’s Kitchen Diary and this month hosted by Jen’s Food for the same reason.

And finally into Alphabakes hosted by Caroline Makes and The More Than Occasional Baker, this month the letter is N for Noel so anything Christmassy goes!

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Stollen Muffins

Servings 12

Ingredients

  • 100 g Butter
  • 100 g Caster sugar
  • 2 Eggs
  • 100 ml Milk
  • 25 ml Brandy
  • 1 tsp Almond extract
  • 60 g Dried cranberries
  • 60 g Mixed peel
  • 60 g Sultanas
  • 60 g Marzipan diced
  • 200 g Self raising flour
  • 50 g Ground almonds
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • Handful of Flaked almonds

Instructions

  1. Cream together the butter and caster sugar
  2. In a separate bowl whisk the eggs, milk, brandy and almond extract together
  3. In a third bowl, measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a little flour in and mix it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking
  4. Combine the egg mixture into the creamed butter, then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg
  5. Separate the mixture into 12 tulip muffin cases and sprinkle some flaked almonds over each muffin. Bake them on 180C/350F/Gas Mark 4 for approximately 15-20 minutes. It will depend on your oven as to how long they take but you want them to be golden brown on top and a skewer to come out clean
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Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. Delicious and really easy to make too.

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together 175g caster sugar and 175g butter.

I added 3 large eggs and 1 tsp vanilla extract and whisked in.

Then I folded in 45g cocoa powder and 130g self raising flour. And finally I added 125g of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked on 180C/350F/Gas Mark 4 for 20 minutes.

To decorate I melted 60g dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

I’m entering these into myself and Cakeyboi‘s monthly baking challenge Treat Petite. This month the theme is ‘Let’s Get Fruity!’

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Double Chocolate & Strawberry Muffins

Ingredients

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips
  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

  1. Cut up the dried strawberries
  2. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  3. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  4. Divide the mixture between 12 muffin cases and bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry
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Mango & Lime Muffins

Mango & Lime Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and I thought lime was a fabulous tropical flavour to pair with the mango.

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together 175g caster sugar, 175g butter and the zest of 2 and a half limes. Keep the remaining half for garnishing.

I added 3 large eggs and 1 tsp vanilla extract and whisked in.

Then I folded in 175g self raising flour. And
finally added 105g of the Urban Fruit dried mango, I cut any
larger pieces in half.

I divided the mixture between 12 muffin cases and baked on 180C/350F/Gas Mark 4 for 20 minutes.

To decorate I melted 60g white chocolate and drizzled it over the muffins. Then I garnished with the leftover half of lime zest.

The muffins were really fresh and delicious. I loved the lime flavour, and the mango gave them a nice texture. It didn’t have a strong mango flavour, it was quite mild but tasty all the same! They certainly got eaten up fast.

Check out my blog post on the Double Chocolate & Strawberry Muffins I made with the strawberry Urban Fruit!

I’m entering these into myself and Cakeyboi‘s monthly baking challenge Treat Petite. This month the theme is ‘Let’s Get Fruity!’

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Mango & Lime Muffins

Ingredients

  • 175 g Caster sugar
  • 175 g Butter
  • 3 Limes
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 105 g Dried mango
  • 175 g Self raising flour
  • 60 g White chocolate

Instructions

  1. Cream together the caster sugar, butter and the zest of 2 and a half of the limes
  2. Add the eggs and vanilla extract and whisk in
  3. Fold in the self raising flour. Cut any larger pieces of the mango in half and add them to the mixture
  4. Divide the mixture between 12 muffin cases and bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. To decorate melt the white chocolate and drizzle it over the muffins. Then garnish with the leftover half of lime zest
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Pepperoni Pizza Muffins

Pepperoni Pizza Muffins
I don’t know about you, but I always have food in my fridge that needs using and I always try and use it as I hate throwing it out. This week at work we had a bake sale for the Cystic Fibrosis Trust and the night before I was deciding what to bake. I had pepperoni and a red pepper in the fridge that needed using up so I thought a savoury bake would be a perfect way of using them and would go down really well in a bake sale, as they are usually sugar overloads (not that that’s a bad thing!)

I started by mixing 300g plain flour, 135g wholemeal flour, 1 1/4 tsp baking powder, 1 tsp dried mixed herbs and 1/2 tsp salt in a bowl.

In a separate bowl I whisked together 215ml oil, 230ml milk and 4 eggs. (I then forgot to take a photo of it.) I added the wet ingredient to the dry ingredients and mixed in. I then added 1 diced red pepper, 75g pre-sliced pepperoni that I cut up and 100g grated extra mature cheddar and mixed until combined.

I put it into muffin cases in a baking tray, it filled 18 cases.

I pushed half a cherry tomato into the top of each one and sprinkled some grated cheese on top. I baked the muffins on 175C for 25 minutes until they were risen, golden and smelling good.

Not to toot my own horn too much, but damn these were tasty! And thankfully everyone else agreed. Even those who looked a little puzzled at the idea, soon changed their facial expressions to that of enlightment and joy when they took a bite. I even got a profession of love (not sure if it was towards me or the muffins…!) I’m pleased to say they all sold quickly at the bake sale. You can adapt them for a vegetarian diet by adding onion, sweetcorn or quorn instead of pepperoni.

     

I am entering this into Elizabeth’s Kitchen Diary’s challenge – No Waste Food Challenge. As I made these with ingredients in my fridge that needed using. And Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Jo’s Kitchen for the same reason.

 
 
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Ingredients

  • 300 g Plain flour
  • 135 g Wholemeal flour
  • 1/4 tsp Baking powder
  • 1 tsp Mixed herbs
  • 1/2 tsp Salt
  • 215 ml Vegetable oil
  • 230 ml Milk
  • 4 Eggs
  • 1 Red pepper diced
  • 120 g Mature cheddar
  • 75 g Sliced pepperoni
  • 9 Cherry tomatoes

Instructions

  1. Mix the plain flour, wholemeal flour, baking powder, mixed herbs and salt in a bowl

  2. In a separate bowl whisk together the oil, milk and eggs
  3. Add the wet ingredient to the dry ingredients and mix in. Then add the red pepper, pepperoni and 100g of the mature cheddar and mixed until combined
  4. Put the batter into muffin cases in a baking tray
  5. Push half a cherry tomato into the top of each one and sprinkle the remaining grated cheese on top. Bake the muffins on 175C for 25 minutes until they are risen and golden

Recipe slightly adapted from Canada Living.

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Courgette, Linseed & Lemon Muffins

Courgette, Linseed & Lemon Muffins
A few weeks ago when attending the BBC Good Food Bakes & Cakes Show I watched Cathryn Dresser, a former Bake Off contestant, make these muffins on stage. I was intrigued by the idea of courgette in cake. I thought it was a great way to eat a vegetable without realising it! I have altered Cat’s original recipe slightly as I wanted to make these more healthy (she tops hers with buttercream!) and more suitable for an ‘on the go’ breakfast or quick snack.

I started by grating one courgette. I used a food processer to make
this easier but you can grate by hand too. Squeeze the water out of the
grated courgette then put it in a mixing bowl. This gave me about 150g
courgette. I also added 115g golden caster sugar, and the zest of 1 lemon and 1 orange.

I then added 60ml vegetable oil, 2 eggs and 2 tbsp greek style yoghurt. I mixed everything together.

In a separate bowl I measured out 25g golden linseeds (also called flaxseeds), a pinch of salt, 100g self raising flour and 50g wholemeal self raising flour.

I added the dry ingredients to the wet ingredients and mixed together.

I put the batter into muffin cases in a tray and baked on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

I’ve been enjoying these muffins from breakfast and have made a couple more batches since. My boyfriend really loves them too and handing him a couple of these in the morning stops any unhealthy McBreakfasts!

I’m entering into myself and Cakeyboi’s monthly baking challenge Treat Petite, he is hosting this month and the theme is ‘Thank you’. Baking is one of the ways I thank my boyfriend for all the wonderful things he does for me and this bake in particular was to help him save money and also be healthier.

 
 
 
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Courgette, Linseed & Lemon Muffins

Ingredients

  • 1 Courgette
  • 115 g Golden caster sugar
  • 1 Lemon
  • 1 Orange
  • 2 Eggs
  • 2 tbsp Greek yoghurt
  • 60 ml Vegetable Oil
  • 25 g Golden linseeds
  • 100 g Self raising flour
  • 50 g Wholemeal self raising flour
  • A pinch of Salt

Instructions

  1. Use a food processer to grate the courgette. Squeeze the water out of it then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange
  2. Then add the vegetable oil, eggs and greek yoghurt. Mix everything together
  3. In a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flour
  4. Add the dry ingredients to the wet ingredients and mix together
  5. Put the batter into muffin cases in a tray and bake on 180C/350F/Gas Mark 4 for 25 minutes until golden brown
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Simnel Muffins (Sugar Free)

Simnel Muffins (Sugar Free)

Seen as Easter is a time of gluttony and chocolate gorging, I thought it would be nice to make a sugar free treat! These tasty muffins are packed with fruit, topped with crunchy flaked almonds and are flavoured with cinnamon, almond extract and nutmeg for a delicious Easter flavour with a few less calories! If you fancy a guilt free Easter treat, here’s what to do…

I used Natvia to make these muffins, which is a 100% natural sweetener I was sent recently to try out. It has absolutely zero calories and is also suitable for diabetics. Natvia is made from the Stevia plant, and unlike other sweeteners, you can bake and cook with it. I’ve never thought of using a sweetener to lower the calories in my bakes so I was really interested to see what result I got!

I started by creaming together 185g Natvia and 185g butter. It looks and behaves exactly like regular caster sugar. Then I added 3 eggs and 1 tsp almond extract and whisked well.

I gently mixed in one medium sized grated apple, I used a gala apple as I think they are the sweetest. And 250g mixed dried fruit.

Finally I folded in 250g self raising flour along with 1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground ginger.

I spooned the mixture info 12 muffin cases and sprinkled some toasted flaked almonds on top.

I baked the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

 
 
 

These muffins went down a treat with my colleagues and despite being healthy they disappeared just as fast as anything else I’ve made because they were so tasty! I didn’t mention they had a sweetener in until the end and no one commented or noticed any difference and neither did I. I would definitely use Natvia again if I was making a healthier recipe.

I am entering these into Natvia’s Sugar Free Bake Off. Please check our their Facebook page and vote for my recipe!

I am also entering them into Simply Food’s ‘Let’s Cook Sweet Treats for Easter‘.

 

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Simnel Muffins (Sugar Free)

Ingredients

  • 185 g Natvia
  • 185 g Butter
  • 3 Eggs
  • 1 tsp Almond extract
  • 1 Apple
  • 250 g Mixed dried fruit
  • 250 g Self raising flour
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • A handful of Flaked almonds

Instructions

  1. Cream together the Natvia and the butter. Add the eggs and almond extract and whisk well
  2. Gently mix in the apple, grated. And then the mixed dried fruit
  3. Finally fold in the self raising flour, mixed spice, cinnamon, nutmeg and ground ginger
  4. Spoon the mixture info 12 muffin cases and sprinkle the flaked almonds on top
  5. Bake the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown
 
 
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Banana & Cranberry Breakfast Muffins

As you may expect from a person who’s hobby is baking delicious cakes and other tasty treats, my waistline has been expanding recently. So it’s time to sort it out! No more muffin top for me, instead I will be enjoying these Banana & Cranberry Muffins for my breakfasts as part of my healthy eating plan. They contain fruit, oats, wholemeal flour and milk. They don’t contain butter, yay! If you don’t like cranberries, or want a few varieties of these muffins, you can add berries, raisins, orange or lemon zest, and if you fancy a treat, chocolate chips.

I started by measuring out 125g plain flour, 75g wholemeal plan flour, 200g oats, 75g light brown sugar, 1 tbsp baking powder and 1 tsp cinnamon in a large bowl. I stirred it together until fully combined.

In a separate bowl I whisked together 250ml almond milk, 3 tbsp sunflower oil, 2 mashed bananas and 2 egg yolks (keep hold of the whites!). I decided to use unsweetened almond milk because it’s lower in calories and has more health benefits. But you can use any kind of milk you prefer.

I made a well in the dry ingredients and poured in the wet ingredients and stirred until mixed.

In my food mixer I whisked up the egg whites from the 2 eggs until soft peaks formed.

I folded in the egg whites to the batter along with 100g dried cranberries (which can be substituted for berries, other dried fruit etc. as desired).

I put the batter into some tulip muffin cases that I’ve had in my baking box for a while, but you can use regular muffin cases. I then added some extra dried cranberry on top and also sprinkled on some extra oats.

I baked on 200C/400F/Gas Mark 6 for 25 minutes until golden. You can keep these for 5 days in an airtight container, or freeze them and defrost the night before. A batch makes 12 muffins, which is almost 2 and a half weeks worth of grab and go breakfasts! I had one this morning and it was filling, tasty and best of all not overly sweet which is not what you want first thing in the morning.

As these muffins are free from butter I am entering them into myself and Cakeyboi‘s monthly baking challenge, Treat Petite. This month’s theme is ‘Free From’.

Banana & Cranberry Breakfast Muffins
Ingredients
  • 125g Plain flour
  • 75g Wholemeal plain flour
  • 200g + a handful Oats
  • 75g Light brown sugar
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 250ml Almond milk
  • 3 tbsp Sunflower oil
  • 2 Mashed bananas
  • 2 Eggs
  • 100g + a handful Dried cranberries
Instructions
Measuring out the plain flour, wholemeal plan flour, 200g of the oats, light brown sugar, baking powder and cinnamon in a large bowl. Stir together until fully combined
In a separate bowl whisk together the almond milk, sunflower oil, mashed bananas and the yolks from the eggs
Make a well in the dry ingredients and pour in the wet ingredients and stir until mixed
In a food mixer whisk up the egg whites from the eggs until soft peaks form
Fold the egg whites into the batter along with 100g of the dried cranberries
Put the batter into 12 tulip muffin cases, then sprinkle the handful of dried cranberries and handful of oats on top
Bake on 200C/400F/Gas Mark 6 for 25 minutes until golden

Recipe adapted from Good Food.

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