From My Kitchen to Yours

Yesterday was an experimental kitchen kind of day.

It all started when my mini Masterchef asked to make a chocolate cake, of course I thought this was a great idea and that it would be a good time to try some changes to our old family favourites.

All I changed in the chocolate cake recipe was the sugar. I counted 25 teaspoons of raw sugar to make 1 cup, so I used 25 scoops of Stevia powder as the replacement.

End result.....disgusting!! Roman took one bite and wouldn't eat any more and so I tried and found the taste terrible....I also find I feel a little nauseaus after I've consumed anything with Stevia....

On to the next recipe.....

Muffins from the Edmonds Cookery Book

I make these once every weekend in a double batch and freeze half. Usually I will make choc chip or banana.

I should note now that I am not a measurer or a timer kinder cook!

My changes are in red.

50g Butter Coconut Oil

1/2 Cup Brown Sugar Raw Honey

1 Egg Free Range

3/4 Cup Wholemeal Flour

3/4 Cup Plain Flour

1 Teaspoon Baking Powder

pinch of Salt

1/2 Teaspoon Baking Soda

3/4 Cup Milk Organic Almond Milk

Cream butter and sugar in a bowl. Beat in egg. I just added oil, honey and egg together and whisked until combined. Sift all flour, baking powder and salt together. I never sift!. Dissolve soda in milk. Add sifted ingredients alternately with the soda to the creamed mixture, mixing to just combine. I just chuck it all in at the same time. Spoon into muffin tins. Bake at 200c for 12 to 15 min.

Makes 12.

To this I added: 2 mashed bananas, a hanful of chopped cashews and a handful of fresh homemade dessicated coconut.

These turned out delicious!!

Enjoy with a drizzle of honey or a smear of butter!

x Shara