Kalinda Primary School Newsletter

Canteen 

Some recipes to try

Justine has shared with us her favorite cupcake recipe, with variants. 

It is a Donna Hay recipe.

 

In the editions coming up to Christmas, she will share some tried and tested favorite Christmas recipes also.

 

 

 

 

 

Base Muffin Recipe

INGREDIENTS

  • 2½ CUPS (375G) SELF-RAISING (SELF-RISING) FLOUR
  • 1 TEASPOON BAKING POWDER
  • 1 CUP (220G) RAW CASTER (SUPERFINE) SUGAR+
  • 1 EGG
  • ½ CUP (125ML) VEGETABLE OIL OR LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
  • 2 TEASPOONS VANILLA EXTRACT
  • ¾ CUP (180ML) MILK

METHOD

  1. Place the flour, baking powder and sugar in a large bowl and mix to combine.
  2. Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine. Add the egg mixture to the flour mixture and fold until almost combined. 
  3. Divide the mixture between the prepared tins. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Make 12

 

 

 

Banana & Coconut Muffins

INGREDIENTS

  • 3 CUPS (780G) ROUGHLY MASHED BANANA (ABOUT 8 BANANAS)
  • 1¼ CUPS (100G) SHREDDED COCONUT
  • 1 X QUANTITY BASE MUFFIN MIXTURE 
  • 1 TABLESPOON RAW CASTER (SUPERFINE) SUGAR

METHOD

  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
  2. Add the banana and ¾ cup (60g) of the coconut to the muffin mixture and fold until just combined. Divide the mixture between the prepared tins. 
  3. Place the sugar and the remaining coconut in a small bowl and mix to combine. Sprinkle the muffins with the coconut sugar and bake for 25–30 minutes or until cooked when tested with a skewer.
  4. Transfer to a wire rack to cool. Makes 12

 

 

 

Raspberry & White Chocolate Muffins

INGREDIENTS

  • 3 CUPS (390G) FROZEN RASPBERRIES
  • 180G WHITE CHOCOLATE, CHOPPED
  • 1 X QUANTITY BASE MUFFIN MIXTURE 

METHOD

  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside. 
  2. Add the raspberries and chocolate to the muffin mixture and mix until just combined. Divide the mixture between the prepared tins. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 12

 

 

 

 

CARROT CAKE AND CREAM CHEESE MUFFINS

INGREDIENTS

  • 250G CREAM CHEESE, SOFTENED
  • 1 TABLESPOON RAW CASTER (SUPERFINE) SUGAR
  • 3 CARROTS (450G), PEELED AND GRATED
  • 2 TEASPOONS GROUND CINNAMON
  • 1 CUP (100G) WALNUTS, CHOPPED
  • 1 X QUANTITY BASE MUFFIN MIXTURE 

METHOD

  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
  2. Place the cream cheese and sugar in a medium bowl and mix until smooth. Set aside.
  3. Add the carrot, cinnamon and walnut to the muffin mixture and mix until just combined. Divide half the mixture between the prepared tins. 
  4. Place 1 heaped tablespoon of the cream cheese mixture onto each muffin. Top with the remaining muffin mixture and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 12

 

 

 

DATE AND CINNAMON MUFFINS

INGREDIENTS

  • 2 CUPS (460G) FRESH DATES, PITTED AND FINELY CHOPPED
  • 3 TEASPOONS GROUND CINNAMON
  • 1 X QUANTITY BASE MUFFIN MIXTURE 
  • 1 TABLESPOON RAW CASTER (SUPERFINE) SUGAR

METHOD

  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
  2. Add the date and 2 teaspoons of the cinnamon to the muffin mixture and mix until just combined. Divide the mixture between the prepared tins. 
  3. Place the sugar and the remaining cinnamon in a small bowl and mix to combine. Sprinkle the muffins with the cinnamon sugar and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 12

 

 

Please send us your favorite recipe, with a photo!