12-pan muffin tray – for making medium sized muffins
Cute Easter themed muffin tray liners
Preheat oven to 180°C.
In a large bowl combine sugar, eggs, melted butter, vanilla essence and milk.
Fold the dry ingredients (flour, baking powder and salt) into the wet mixture.
This makes a dozen, so spoon most of the mixture out into a standard 12-muffin tray, lined with the cutest Easter themed muffin liners you can find. <3 Leave a bit of mixture in the bowl as you need to cover up the Creme Eggs.
Push a Creme Egg into the center of each muffin and cover them up with the left over mixture. This is where you can add a light sprinkling of chocolate chips to the top of the muffins… no? Go for it, go on!
Bake for approx 15 minutes.
You can tell when a muffin is cooked as it bounces back on top and is slightly golden around the outside. Or you can poke it with a cake-poking-stick (skewer) and they come out clean. Well, maybe not in this case as there are Creme Eggs in the middle…
In my kitchen is a very special recipe book. It’s one of those very old ledger books with the brown cover. This book has been in my family for ages and contains recipes passed down through the generations. Plus cutouts from all kinds of old crusty magazines. It even has my attempt at writing recipes when I was about 2! In the back cover is some scientific scrawl about potassium and KHCO3 (whatever that is) written by my great-grandfather “pop”. It has the date Monday, 30th September. I wonder what year the 30th of September fell on a Monday?
This recipe below is from some friends in Canada. It got added to the family cookbook when they came to visit in the early 2000s.
Best pancake/hotcake recipe ever
3 cups of flour
1 tsp salt
6 tbsp sugar (you can use splenda or sucryl)
6 tbsp (90 grams) melted butter
1 tsp vanilla essence
6 tsp baking powder
3 cups of milk
Heat up your frying pan because this won’t take long…
Mix the first 6 ingredients together with the milk on high until smooth. Add more milk or water if the mix is too thick or you want to stretch it further.
Add the baking powder to the mixture and give it a very quick mix on high.
Use a soup ladel to put the mix into the pan as it measures out just the right amount for a hotcake (and doesn’t make as much mess).
Flip when they start to bubble and you will end up with a nice golden hotcake. If you’re doing it right you might end up with a very, very thin crust… yum.
This mix will make enough for 4 people. I usually make a double mix when I cook them for Christmas morning, and we usually have 6-8 people with hotcakes left over.
Great served with fruit and cream or maple syrup, bacon and bananas… mmm… fry the bananas a bit
I did some baking for dinner last night. I was doing the grocery shopping and they had bacon on special so I bought 1kg and my nana’s always giving us eggs from her chickens. So I made Michelle’s 1kg of bacon plus 1.5 doz egg pie. It’s a big pie that takes up a whole roasting dish.
Anyway, I don’t believe in putting pansy assed mixed veggies in your pie, or wasting space with fluffy eggs. I believe in cramming it all in there!
So Hayden stayed for dinner last night, and four of us had pie. And there is still enough for dinner tonight, plus some is left over for lunches tomorrow. And maybe more for dinner tomorrow night o_O That’s a lot of pie!