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Odlums Halloween Choc Chip Muffins

odl-hoween-muffins-241016

Ingredients

250g / 8oz Odlums Self Raising Flour

125g / 4oz Caster Sugar

12g / 1/4oz Cocoa

50g / 2oz Chocolate Chips

1 Level Teaspoon Baking Powder

1 Large Egg

150ml / 1/4 pint Milk

1/2 teaspoon Vanilla Essence

125g / 4oz Margarine

To Decorate

For Buttercream:

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved) mixed with Cocoa Powder for chocolate topping & orange food colouring (mix red & yellow if orange not available) for Halloween

Plastic Spider/Halloween Novelty & sprinkles

METHOD:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl combine all dry ingredients.
  4. Mix the egg, milk and vanilla essence into the cooled margarine.
  5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into bun cases, making each case about two thirds full.
  7. Bake for 20 – 30 minutes until golden brown and cooked through.

Note

Makes 12 muffins if using bun cases or 8 muffins if muffin cases used.

Halloween Choc Chip Muffins

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Glenisk organic strawberry with a banana if you’re feeling under the weather..

Screenshot_2020-01-07 #glenisk hashtag on Instagram • Photos and Videos

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keepingupwiththegrub

#snacks #healthysnacks #yogurt #strawberryyogurt #strawberry #glenisk #organic #banana #fruit #dinner #leftovers #chips #noappetite #fooddiary #dailyfooddiary #food #healthy #healthyeating #vegetarian #veggie #weightloss #fatloss

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Odlums Classic Quiche

CategoryMain Dishes

Cook Time30 mins

What you need:

Pastry

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Butter or Margarine
  • About 4 tablespoons Cold Water

Filling

  • 2 Rashers, chopped
  • 1 small Onion, thinly sliced
  • 50g/2oz Cheddar Cheese, grated
  • 1 Tomato, sliced
  • 2 Eggs
  • 150ml/¼pt Milk
  • Freshly Ground Pepper

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9″ flan dish.
  2. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
  3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
  4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
  5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
  6. Bake for about 30 minutes until filling is golden brown and set.

Note

  • Delicious served with a simple green salad

Quiche

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Odlums Classic Quiche

CategoryMain Dishes

Cook Time30 mins

What you need:

Pastry

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Butter or Margarine
  • About 4 tablespoons Cold Water

Filling

  • 2 Rashers, chopped
  • 1 small Onion, thinly sliced
  • 50g/2oz Cheddar Cheese, grated
  • 1 Tomato, sliced
  • 2 Eggs
  • 150ml/¼pt Milk
  • Freshly Ground Pepper

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9″ flan dish.
  2. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
  3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
  4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
  5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
  6. Bake for about 30 minutes until filling is golden brown and set.

Note

  • Delicious served with a simple green salad

http://www.odlums.ie/recipes/quiche/

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Odlums Cinnamon Blueberry Muffins.

Blueberry muffins

Ingredients

  • 250g/9oz Odlums Cream Plain Flour
  • 150g/5oz Butter (melted & cooled)
  • 150g/5oz Shamrock Light Brown Sugar
  • 150ml/¼pt. Milk
  • 1 Egg
  • 1 Teaspoon Odlums Baking Powder
  • Pinch of Cinnamon
  • Pinch of Salt
  • 175g/6oz Blueberries

Method

  1. Preheat oven to 200°C/400°F/Gas 6. Put liners into muffin pan.
  2. Place the melted butter, sugar, milk and egg into a bowl and beat well until combined.
  3. In a separate bowl mix together the flour, baking powder, cinnamon and salt.
  4. Add the liquid mixture to the dry ingredients and stir until ‘just’ combined. Gently fold in the blueberries.
  5. Divide the mixture evenly between the 12 muffin cases. Bake in a central position in the oven for about 25 minutes. They are baked when risen and golden brown and springs back when gently touched with fingertip.

Cinnamon Blueberry Muffins