User Manual and Operating Guide

35
RECIPES
CHOCOLATE MUFFINS
Makes 12 serves
INGREDIENTS
20g butter, melted, for greasing
2 cups self-raising flour
½ teaspoon baking powder
¼ cup cocoa powder
3 tablespoons caster sugar
1 cup dark choc bits
1 egg, lightly beaten
1 cup + 1 tablespoon milk
50g butter, melted
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 180ºC
2. Lightly grease 6 x ½ cup capacity muffin
pans with melted butter. Ensure the
muffin pan is a suitable size for the oven.
Six ramekins lined with paper cases are
suitable.
3. Sift the flour, baking powder and cocoa
together into a large bowl. Stir in caster
sugar and choc bits; mix well.
4. Combine the egg, milk and butter and
pour into the dry ingredients. Mix until
just combined.
5. Spoon half the mixture into the muffin
pans until two-thirds full. Place into oven.
6. Reduce temperature to 160ºC. Bake for
20 minutes or until muffins are cooked
when tested. Turn muffins out onto a
wire rack to cool slightly.
7. Repeat with remaining mixture.
Serve warm.
APPLE AND BLACKBERRY CRUMBLE
Makes 2-4 serves
INGREDIENTS
2 cups cooked apple, drained
1 x 425g can blackberries, drained
1 cup plain flour
2 tablespoons desiccated coconut or rolled oats
½ cup brown sugar, firmly packed
1 teaspoon ground cinnamon
50g butter, chopped
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 5 minutes at 175ºC.
2. Combine the apple and blackberries
and place into a 16cm ovenproof dish.
Ensure the dish is a suitable type and
size for the oven.
3. Mix together the flour, coconut, sugar
and cinnamon. Rub butter into the dry
ingredients with fingertips until the
mixture resembles coarse breadcrumbs.
4. Spread crumble mixture over apple
mixture. Place into oven.
5. Reduce temperature to 160ºC. Bake for
20-25 minutes or until apple mixture is
hot and the crumble topping is crisp and
golden brown.
6. Serve with lightly whipped cream or
ice cream.