3 cups self-raising flour
1 1/2 cups raw sugar or caster sugar
2 cups milk
1 tbs butter or margarine, melted, cooled
1 tsp. vanilla essence
1/4 tsp yellow food coloring, optional
1. Line muffin tins with paper cases. Place flour, sugar, milk and butter in a large bowl. Using an electric mixer, beat on slow speed then increase to high speed until combined. Stir in food coloring.
2. Fill muffin pans up to three-quarters full with mixture. (you can use Multix patty pans if you don’t have a large steamer) Steam the muffins for 12-15 minutes or until a skewer comes out clean. Serve warm with butter.
Makes approximately 16
STEAMED MUFFINS ~ We call them “PUTO” in the Philippines. This is a slight modification of my dad’s unwritten recipe. They are my favorite afternoon snacks. I like to serve them warm with butter.
400ml light coconut milk
400ml reduced-fat milk
1/4 cup Natvia or fruit sugar or caster sugar
1/2 cup Arborio rice or any short grain rice
1/4 cup red quinoa, cooked
1/4 cup white quinoa, cooked
1. Place the coconut milk, milk and sugar in a medium saucepan over medium heat. Bring to the boil. Stir in rice and cover. Reduce heat to low. Cook, stirring occasionally, for 25-30 minutes or until the rice is tender and the mixture is creamy. Stir in the quinoa and cook for two minutes or until heated through. Set aside to cool. Divide coconut rice among serving bowls. Serve with your favourite fruit. Drizzle with honey.
1 tsp dried yeast
1/2 tsp caster sugar
2 cups plain flour
1/2 tsp salt
2 tsp caster sugar (for the flour mixture)
1 1/2 tbs rice bran oil or olive oil
2 tbs milk
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp linseed
1. Combine the yeast, 1/2 teaspoon caster sugar and 3 tablespoons of warm water in a small bowl. Cover with a plastic wrap and leave in a warm place for 10 minutes or until foamy.
2. Mix the flour, salt and 2 teaspoons of caster sugar in a large bowl. Make a well in the centre and pour in the oil, 1/2 cup of warm water and the yeast mixture. Mix to a soft dough and knead on a lightly floured surface for about 10 minutes, or until smooth and elastic (add a little extra flour if needed).
3. Brush a large bowl with oil. Place dough in bowl. Cover with a damp tea towel. Set aside in a warm place for one hour, or until the dough has doubled in size.
4. Punch down the dough in the centre. Knead for 2 minutes. Divide dough into 10 portions (depending on how large you want your rolls). Make different shaped rolls. This is your chance to get creative!
5. Preheat oven to 180 degrees Celsius. Arrange the rolls on oven tray lined with baking paper. Cover loosely with a damp tea towel. Leave to rise for approximately 20 minutes.
6. Brush the rolls with milk and sprinkle with your choice of seeds. Bake rolls for 15-20 minutes or until lightly browned. Serve with butter or margarine.
2 cups self – raising flour
1 1/2 cup milk
1 tspn vanilla essence
1 x egg
2 Tbls fruit sugar or caster sugar
1/4 tspn cinnamon powder
1.Whisk milk, egg, vanilla, cinnamon and sugar in a jug until combined.
2. Sift flour in a large bowl. Make a well in the centre. Add milk mixture and whisk until combined, adding a little extra milk if necessary. Place in the refrigerator for 20 minute to rest.
3. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Cook pancakes for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2-3 minutes or until golden and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing the pan with butter between batches.
To serve: Drizzle pancakes with maple syrup or honey. Garnish with your favourite fruit.