Recipe from amandeleine Ingredients 55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
Remove from heat and stir in peanut butter, oats and vanilla.
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
Makes about 20
Will SHE make it again?
Recipe adapted from amandeleine Ingredients 1/2 cup vegetable oil 3/4 cup brown sugar 1 egg 3 tbsp water 1 cup milk 1/2 tsp salt 1 tbsp baking powder 3 cups traditional rolled oats 1/4 cup dried cranberries 1/4 cup raisins 1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to) 2 tbsp brown sugar Method Preheat oven to 180 degrees C. Beat together oil and 3/4 cup of brown sugar in a large bowl. Mix in egg, water, milk. In a separate bowl, whisk together salt, baking powder, and oats. Add dry ingredients to wet, stirring until combined. Stir in dried fruits. Gently stir in apple pieces. Pour into a lightly greased ramekins. Sprinkle remaining brown sugar over top. Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking. Bake in preheated oven until firm, about 35 minutes. Serve hot. Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits. Makes 6 Will SHE make it again? maybe.
Healthy Baker Ingredients 1 1/4 cup self raising flour 1/2 cup brown sugar 1 egg 50g butter, melted 1/2 cup buttermilk 1 tsp vanilla essence 75g dried cranberries Topping 1/2 tbps butter 1 tbps plain flour 1 tbps brown sugar 1/2 tbps rolled oats Method Preheat oven to 190 degrees C. Line a 6 hole muffin pan with muffin cases. Sift flour into a large bowl and stir in sugar. In a medium sized bowl, place eggs, butter, buttermilk and vanilla. Whisk to combine. Gently stir in cranberries Divide mixture among holes of prepared pan. Make topping: rub butter into flour and stir in sugar and oats. Sprinkle over muffins. Bake muffins for about 20-25 minutes. Let stand in pan for 10 minutes before turning into a wire rack. Makes 6 Will SHE make it again? YES