Tag Archives: eggs

Quick and Easy Banana Bread Muffins

Sunday morning and you’d really like to have something handy for a nice brekkie. But all I could find was 4 really brown bananas, a bit of milk and a crusty bit of bread. Which is the most useful? The bananas. My cupboards on the other hand are full of everything I need for baking, but notibly by fridge is lacking in butter – so I had to wing it a little and use vegetable oil for the muffins.

However, don’t worry. Vegetable oil is often used in muffins and loafs; commonly in banana breads, carrot cakes and chocolate sponges. The vegetable oil in comparison to butter makes the final consistency very bouncy and moist and it makes a lovely muffin!

I popped 2 cups of plain flour, 1 cup of sugar, a pinch of salt and a teaspoon of baking powder in to a bowl. Sieve the flour if you so wish, to avoid lumps. In a seperate bowl mash the 4 bananas. Add 2 eggs and 1/3 of a cup of vegetable oil. Finally add a teaspoon of vanilla essence, or if you have it the seeds from the inside of half a vanilla pod.

Mashed Bananas

Ready to go banana bread mixture

Adding Flour Bit by Bit

In small amounts add the dry ingredients to the wet ingredients, stirring well to avoid those icky lumpy flour bits. When the mixture is ready, grab a well lined muffin tin, or I just whacked some cupcake cases in to a muffin tin and fill them up.

Oven Time

The muffins will rise to you’ll have to guesstimate how much you should fill them. I’ve always been happier under filling rather than over filling, because muffin all over the oven isn’t ideal.
Cooling Time

Serve with a cup of coffee and the sunday paper. Nom.

Eating time

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German Hefezopf

This is like one of the most delicious nom noms ever. The great panda, that is my girlfriend, specialises in german baked goods and so I have stolen the recipe from her.

The Starting Goods

1 cube of fresh yeast (or 3g of dried yeast)

1 tablespoon of sugar

5 tablespoons of milk, warmed

a little salt and flour


500g plain flour

80g butter, ideally unsalted

80g sugar

250ml milk

a handful of sultanas

the rind of half a lemon

1 egg


an egg yolk

First, mix what is called a ‘Vorteig’ in German (pre-dough) by mixing the 5 tablespoons of warm milk (but not too hot so as not to kill the yeast bacteria), the broken up cube of fresh yeast, 1 tablespoon of sugar and a little bit of flour in a jug. Let that rest for approximately 10 minutes. Sieve the rest of the flour into a large bowl and mix in the sugar, butter, milk, eg and lemon rind plus the Vorteig – it’s time to roll up your sleeves and get dirty!

The yeast at work, Vorteig added to the flour!

Knead the mix thoroughly till it’s one big smooth lump of dough and doesn’t stick to the bowl anymore. Cover with a towel and place at a warm but not too hot spot and let it rise for about 40 minutes or till it has doubled its mass.



Then, mix in the sultanas with the dough so that they are evenly distributed.

Sultana Nom

Divide the dough into three equally sized pieces and form them into strings and start braiding (‘Zopf’ in German means braid)! Spread the egg yolk over the Hefezopf and sprinkle some brown sugar on top – the egg yolk will make it all shiny while the brown sugar adds some extra nom to it.

Ready for the Oven

Put in the oven at 180 degrees for about 25 minutes!

Hefezopf Ready for Eating

Best served hot with some butter and jam for breakfast! Ta da, delicious German Hefezopf nom!

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The Best Breakfast Scones

Scones. One of the most delicious hearty warm breakfasts you can get, freshly baked, still steaming with some homemade raspberry or apricot jam. This is some serious noms. The main reason for making these is not just because they are delicious, but because the panda girlfriend is madly in nom with these little treats – and it appeases her noms very well. Whipped. Even food whipped. Nom nom nom.

What you will need for a batch to feed a small army is the following (half the small army batch to make a reasonable number of scones): 900g of self-raising flour, 230g of butter, unsalted if possible (but I wouldn’t make a fuss about it if you have none in the fridge), 2 eggs, 100g of sultanas soaked in water briefly, 100g of golden caster sugar and 200-300ml of milk.

Sieve the flour into a bowl, and if you want add a pinch of salt – some people do this, some don’t – chop the butter into small little cubes and pop them into the flour. Roll up your sleeves and dig those hands in there, rubbing the butter cubes into the flour, crumbling the whole time. Avoid letting the butter melt on your fingers, so constantly coat in flour again and again until you end up with a big bowl of yellowish flour crumbs. Nom.


At this point pop that oven on at 180 degrees Celcius (I suppose that’s around gas mark 4 maybe 5?). Beat the two eggs in a dish and whack ’em in to the bowl. Drain the sultanas, I just pop them in a bowl of water a little while ahead of them being used to make them a little juicier. Pour a little of the 200-300ml of milk on top of the crumb-egg-sultana mix and get your hands stuck in there again. Rolling and kneading it all very well, to get an even distribution of sultanas. Keep adding milk until the mixture has come together, is pliable enough, but don’t let it get runny.

Grab a chunk of it, a little flour on the edge and either roll out little circular blobs, or I cut them out with a very small cutter. I find small scones are much nicer to serve at breakfast – a little daintier if you will.

Once you have cut them out, place on a tray, paint a little milk on the top and a sprinkle of sugar, castor sugar is fine, we like to use a little demerera because it’s a darker golden colour on top then!

Pop into the preheated oven for 30 minutes, until you flip one over and the bottom of the scone is nicely browned. Serve with butter, jam or if you’re feeling naughty a dollop of cream.

Scone Om Nom Nom.

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