Tuesday, 22 October 2013

Muffin Doughnuts


I love to bake for events. Partly it's because if I bake it for no particular reason I eat far too much, but mostly because I love to see people enjoy my little baked goodies. I live in fear of the day that a group tries something and the room goes silent, it's awful. Thank God this fun little recipe didn't end that way, it was a hit. I kind of knew it would be, combining two favourites of anyone with proper taste buds, muffins and doughnuts. And they really do taste like a warm cinnamon doughnut. Pair these with some tea and you are ready for a nice treat.

The special occasion I made these for was the filming of a showreel for my wonderful student, Tayla. Tayla is a great little actress and it was fun helping her shoot three scenes. I even got to act in two of them, in one I played her Dad. A photo from the shoot is included down below. Tayla's Mum brought some homemade brownies, so our tiny cast and crew had some nice treats. I have to admit I am enjoying my creative life right now, in creating art through theatre and film, and creating amazing tasty treats for my friends.

Give these muffins a go, kids and adults a like will LOVE them.

Recipe originally sourced from: http://www.bestrecipes.com.au/recipe/muffin-doughnuts-L17023.html


3/4 cup Caster Sugar
1 Egg
1 1/2 cups Plain Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Nutmeg
1/4 cup Vegetable Oil
3/4 cup Milk
1 teaspoon Vanilla Extract

Melted Butter
1 teaspoon Ground Cinnamon
1/3 cup Sugar

1 - Preheat oven to 180°c and grease a 12 cup muffin tray.

2 - In a large bowl, beat together the eggs and sugar until light in colour.

3 - In a separate smaller bowl, combine flour, baking powder, nutmeg and salt.

4 - Add the dry ingredients to the larger bowl and stir with a wooden spoon.

5 - Add oil, milk and vanilla and mix until smooth, don't overmix.

6 - Spoon the mixture into the prepared tin. (The mixture will be quite runny)

7 - Bake for 15-18 minutes, or until skewer comes out clean.

8 - While still hot, remove from the tin and use brush to spread melted butter over muffins.

9 - Combine cinnamon and sugar and roll the top of the muffins in the mixture.

10 - Enjoy!

Catch you again soon.


Monday, 14 October 2013

Lemon Poppyseed Biscuits


Poppyseeds are such a cool ingredient. I've always loved when it's paired with orange or lemon in muffins. I was directing a student show at the beginning of the year and wanted to make some delicious treats for closing night. I had some lemons and looked for some recipes to go with it. When I found lemon poppyseed biscuits, I knew I had to make them. They were delicious and went straight into my recipe pile. Last week I was rehearsing my new play, "Six & Out" and wanted to make some biscuits for the cast. Again I had some lemons left over and made these. The cast loved them, and so did my workmates when I took the leftovers to work. In fact, they went so fast not everyone got one.

Lemon is pretty subjective. I put in extra lemon juice and thought it could have done with some more. However the girls at work thought it had the right amount. So if you like things a little more sour, don't be afraid to add a bit more lemon. These are quite light and very nice to eat. I've been so busy lately I've only been baking simply. I'll have to pull out some bigger recipes soon. Give us all a challenge for some baking!


150g Unsalted Butter, softened
1 cup Caster Sugar
1 Egg
2 cups Plain Flour
1 teaspoon Baking Powder
1 tablespoon Poppyseeds
1 tablespoon Lemon Rind, grated
1 tablespoon Lemon Juice


1 - Preheat oven to 180°c and line trays with baking paper.

2 - Using  mixer, beat butter and sugar until pale and creamy.

3 - Add egg and beat to combine.

4 - Sift flour and baking powder over butter mixture and add poppyseeds, lemon rind and juice. Stir to combine.

5 - Roll tablespoons of mixture into balls. Place balls, 5cm apart, on trays.

6 - Bake for 12 to 15 minutes or until golden brown.

7 - Serve and enjoy!

Catch you again soon with some more sweet treats!


Saturday, 5 October 2013

White Chocolate Raspberry Muffins


These are probably my most requested and most made muffins. There are just some flavour combinations that work perfectly, and white chocolate and raspberries are probably my favourite. And in the past couple of weeks I've made these twice. Once for closing night party for my teen's Fringe theatre show, "The Words of Others" and once for the first read of my new show, "Six & Out". Both times, they were eaten very quickly. This always makes me a happy little baker.

These are simple to make and I often make these when I have little time. I often can get up and make these while getting ready to leave in the morning. The batter has almost a lemonade taste and I often take a sneaky spoonful when making it. The only problem with these muffins, you can rarely stop at one.So make them, it'll make you a popular baker too!


2 cups Self Raising Flour
2/3 cup Caster Sugar
2/3 cup White Chocolate Chips
1 Egg
3/4 cup Milk
125g Unsalted Butter, melted
1 teaspoon Vanilla Essence
1 cup Frozen Raspberries


1 - Grease a 12 hole muffin pan and preheat oven to 190°c.

2 - Combine flour, sugar, chocolate and raspberries in a large bowl.

3 - Combine egg, milk, butter and vanilla and stir into the flour mix. Don't over mix.

4 - Spoon mixture into pan and bake for 20 minutes, approximately.

5 - Turn onto a wire rack and cool.

6 - Enjoy!