Made with Love: Sweet Treats

BLUEBERRY MUFFINS:

MAKES 14 (40 MINUTES)

INGREDIENTS

- 220g all-purpose flour

- 115g unsalted butter

- 1 tsp baking powder

- 100g granulated sugar

- 50g brown sugar

- 2 large eggs

- 120g yogurt (plain/vanilla)

- 60ml milk

- 250g blueberries (fresh/frozen)

- 2 tsp vanilla extract

METHOD

Preheat oven to 200 degrees C.

Fill a muffin tin with cupcake liners.

Whisk flour, baking powder and salt in a large bowl and set aside.

In another bowl, whisk the butter and sugars again until light and creamy before adding in the eggs one at a time. Add in the yoghurt and vanilla extract before combining all of this to the bowl of dry ingredients.

Spoon this batter into the cupcake/muffin liners and bake for 20-25 minutes before removing and leaving to cool.

BANANA BREAD

SERVES 8 (1 HOUR AND 15 MINUTES)

INGREDIENTS

- 1.5 cups plain flour

- 1 tsp baking powder

- ½ tsp salt

- ¾ cup unsalted butter

- 1 cup brown sugar

- 2 eggs

- 1 tsp vanilla extract

- 3-6 very ripe bananas

METHOD

Add the flour, baking powder and salt into a bowl and set aside.

In a separate bowl add the butter and sugar and whisk until fluffy and combined. Add in the eggs slowly and whisk.

Combine the dry ingredients into the mixture here. Stir in the vanilla and bananas until fully mixed.

Pour into your baking tin and bake for 45 minutes to an hour at 175 degrees C.

RED VELVET COOKIES:

MAKES 15 (2 HOURS CHILL TIME, 15 MINUTE COOKING TIME)

INGREDIENTS

- 200g plain flour

- 20g cocoa powder

- 1 tsp baking powder

- Pinch salt

- 1 tbsp milk

- 2 tsp vanilla extract

- Red food colouring

- 180g chocolate chips

- 115g unsalted butter

- 150g brown sugar

- 50g granulated sugar

- 1 large egg

METHOD

Whisk flour, cocoa powder, baking powder and salt in a large bowl and set aside.

Whisk the butter and sugar together in a separate bowl until light and fluffy. Then beat in the egg, milk, vanilla and food colouring.

Combine the dry and wet ingredients to form a soft dough and add the chocolate chips.

Chill dough in the refrigerator for 2 hours then remove and leave at room temperature for 15 before rolling and baking.

Bake at 175 degrees C for around 13-15 minutes.