baking Archives - Twins And A Blog

Healthy Choc Chip Cookies

A delicious healthier version of chocolate chip cookies! Super easy, tasty and my family looooves these!!

You can customise this recipe by putting in whatever fillings you like instead of or in addition to the dark chocolate chips!

Add butter, sugar, egg and vanilla to bowl.

Mix 1 minute/Speed 5. Scrape down.

Add flour and salt.

Mix 20 seconds/Speed 5.

Add chocolate chips.

Mix 20 seconds/Speed 2/Reverse.

Spoon teaspoons of dough on lined baking tray.

Bake for 8 to 10 minutes or until browned.

Healthy Choc Chip Cookies

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Cooking Time: 10

Ingredients

130 grams butter
150 grams coconut sugar
1 x egg
1 teaspoon vanilla bean paste/extract
220 grams wholemeal self raising flour
1/2 teaspoon salt
120 grams dark chocolate chips

Instructions

Preheat oven to 180 degrees.

Add butter, sugar, egg and vanilla to bowl. Mix 1 minute/Speed 5. Scrape down.

Add flour and salt. Mix 20 seconds/Speed 5.

Add chocolate chips. Mix 20 seconds/Speed 2/Reverse.

Spoon teaspoons of dough on lined baking tray.

Bake for 8 to 10 minutes or until browned.

August 6, 2016 By Sophia Brown

Baking/ Snacks/ Thermomix

Carrot and Pear Slice

This is a quick and easy, delicious, moist and dense slice, with 1 pear and 2 carrots!

Add all ingredients to bowl.

Mix 20 seconds/Speed 7 with the aid of the spatula through the MC.

Pour and spread into slice pan.

Bake for 25 minutes or until edges are browned.

Cool and cut into squares.

Carrot and Pear Slice

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Ingredients

2 x carrots (cut into smaller pieces)
1 x pear (quartered and cored)
230 grams plain flour
100 grams butter
80 grams brown sugar
50 grams walnuts (or sunflower seeds if nut free)
1 x egg
1 teaspoon vanilla bean paste/extract
1/2 teaspoon cinnamon

Instructions

Preheat oven to 180 degrees.

Add all ingredients to bowl. Mix 20 seconds/Speed 7 with the aid of the spatula through the MC.

Pour and spread into slice pan.

Bake for 25 minutes or until edges are browned.

Cool and cut into squares.

July 11, 2016 By Sophia Brown

Baking/ Cake/ Non Thermomix/ Thermomix

30 Second Milo Muffins

Oops I did it again! I can’t resist some delicious Milo goodness!!! I present to you… 30 Second Milo Muffins!!!

These muffins are deliciously moist and fluffy, and has a beautiful crunchy muffin top!!! My trusty taste testers (Ethan and Harley) kept on saying ‘MUM, more, more’!!

NOTE: This is an egg free recipe!! Through my blogging experience, I didn’t realise how many egg allergies there were, so along with the 20 Second Crunchy Lemon Muffin recipe (which works well without the egg), here is another DELICIOUS muffin recipe without eggs! This is also great for those of you…like me…who run out of eggs in the house and still feel like whipping up some baked goods!!

Add all ingredients into the bowl

Mix 30 seconds/Speed 5

Spoon into muffin cases

Bake for 15 minutes or until a skewer comes out clean

Enjoy the delicious moist fluffy Milo goodness!!

30 Second Milo Muffins

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Serves: 12 Cooking Time: 15 minutes

Ingredients

300 grams self raising flour
90 grams white sugar
75 grams butter
230 grams milk
100 grams dark chocolate chips
80 grams Milo

Instructions

METHOD (Thermomix):

Preheat oven to 180 degrees.

Add all ingredients into the bowl - mix 30 seconds/Speed 5.

Spoon into muffin cases.

Bake for 15 minutes or until a skewer comes out clean.

METHOD (Non Thermomix):

Preheat oven to 180 degrees.

Melt butter, and add all ingredients into the bowl and mix until well combined.

Spoon into muffin cases.

Bake for 15 minutes or until a skewer comes out clean.

May 28, 2016 By Sophia Brown

Baking/ Cake/ Thermomix

20 Second Crunchy Lemon Muffins

This is a really quick and easy muffin recipe, and the muffin itself is really moist and fluffy with a crunchy topping. These are way too easy to eat!!!

This recipe can also be made EGG FREE! I accidentally forgot to put in the egg in my first batch so I thought it would make a good experiment!! They look and feel pretty similar, quite moist and fluffy, however with the egg the muffin is a little more ‘crumbier’. If I didn’t taste one after another I probably wouldn’t even tell the difference! The one without egg is slightly more denser and doughier in texture (similar to the doughnut muffins) and is a bit like a packet mix cupcake texture. Either way, these are soo delicious and very easy to make and eat!

Left (brown casing): Recipe as below with egg

Right (white casing): Recipe as below WITHOUT egg

Add all muffin ingredients to bowl

Mix 20 seconds/Speed 5

Spoon into muffin cases

Bake at 200 degrees for 15 minutes or until a skewer comes out clean.

Prepare sugar and lemon juice in bowls

As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.

20 Second Crunchy Lemon Muffins

20 Second Crunchy Lemon Muffins

Print Recipe

Serves: 10-12 Cooking Time: 15

Ingredients

MUFFIN:
300 grams self raising flour
150 grams white sugar
75 grams butter
230 grams milk
1 egg (optional)
Zest of 1 lemon
TOPPING:
1/3 cup lemon juice
1/3 cup sugar

Instructions

Preheat oven to 200 degrees.

Add all 'muffin' ingredients into the bowl - mix 20 seconds/Speed 5.

Spoon into muffin cases.

Bake for 15 minutes or until a skewer comes out clean.

As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar.

Notes

There has been positive reviews using gluten free flour, coconut sugar, other citrus (instead of lemons), using lemon curd in the middle, and also using this as a base muffin for adding berries etc.

April 26, 2016 By Sophia Brown