Choc, Banana Nut Muffins

This is a great recipe to use up your old bananas. They make a great afternoon treat or breakfast on the run.

Ingredients
2 cups self raising flour
3 Ripe Bananas
2 Eggs
60g melted butter
1 tsp Vanilla essence
1/2 caster sugar
1/2 milk
1/2 choc chips
1/2 chopped walnuts

Method
1. Pre heat oven to 180 degrees C. 2. Grease muffin tray. 3. Sift flour into bowl and stir sugar through flour. 4. In a separate bowl whisk together milk, vanilla essence, eggs and butter. 5. Add to flour mixture and fold together until just combined. 6. Using a fork mash bananas and add to mixture along with the chopped walnuts and choc chips, folding through to combine. 7. Spoon mixture into muffin pan and place in oven. Cook for 25 minutes or until light brown and bounce back with touched. Best served warm.

Pecan Pie

This is a great twist on the American classic, Pecan Pie. I found it hard to find an Australian version of pecan pie as all the American recipes use Karo Syrup which is not readily available in our supermarkets so i was happy when i came across this recipe which uses honey as a substitute which gives it a beautiful flavour.

Roasted Muesli

I have always wanted to make my own muesli so when i came across this recipe in the latest addition of delicious magazine i couldn't wait to try it out. This is a really yummy recipe and can easily be changed to suit your own taste. I am looking forward to trying different combination with cranberries, macadamia nuts, dried apples and pecans.

Recipe
Ingredients
1/2 cup shredded coconut
1/2 cup sunflower oil
40g unsalted butter
1/4 cup each maple syrup and honey
1 tsp ground cinnamon
500g rolled oats
1/2 cup each pepitas and sunflower seeds
1 cup almonds
1/2 raisins
1/2 dried sliced apricots

Method
Pre heat oven to 130 degrees C. stir coconut, oil, butter, syrup, honey and cinnamon in a small saucepan over low heat for 2-3 minutes until combined.
scatter oats,seeds and nuts on a baking tray and pour over syrup, stirring to coat. Roast for one hour, stirring every 15 minutes. Add fruit and cook for a further 30 minutes or until crisp. Remove and cool. Store in an airtight container for up to one month.

Choc Chip Pumpkin Muffins

These muffins are deliciously good served warm with melting choc chips throughout. The pumpkin puree is a great addition in baked goods giving a beautiful dense, moist combination. Served warm these muffins are a perfect winter treat.

Choc Chip Pumpkin Muffins
Ingredients
1 cup brown sugar
1 1/2 cups pumpkin puree
2 eggs
2 cups self raising flour
1 teaspoon vanilla essence
1 cup of choc chips

Ingredients
Pre heat oven to 180 degrees C and grease a 12 hole muffin tray. In the bowl of your electric mixer cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.Add pumpkin puree to the mixture stirring with a wooden spoon until just combined. Sift the flour, add to the mixture. Add the choc chips and divide the mixture evenly between the muffin tray. Bake in the oven for 30-35 minutes or until the muffin spring back when touched. Cool on a baking tray or eat hot straight out of the oven.

Recipe makes 12 small muffins.