Archives

Easy Mix Date and Peach Scone Muffins

(Makes 24)

You will need:
1 packet (500 g) Snowflake easymix scone
1 tin (410 g) Peach Slices in Syrup (drained and cut into tiny pieces)
250 g Pitted Dates (cut into tiny pieces)
2 extra large eggs
100 ml cooking oil
200 ml milk/soya milk
250 ml icing sugar
±12,5 ml milk/water

Instructions:
1.       Preheat oven to 200ºC and grease 2 muffin pans.
2.       Place eggs, cooking oil and milk into mixing bowl and beat lightly. Stir dates and peaches into eggs, oil and milk mixture. Add premix and mix well but don’t over mix.
3.       Place spoonfuls of the mixture into greased muffin trays. Bake for 12-15 minutes until light brown.
4.       When scone muffins are cooled off make a mixture of icing sugar and milk/water and trickle on top of scone muffins.*

Allergens: Wheat Gluten, Eggs, Milk
My allergens: Milk

 *For a more moist texture replace icing sugar and milk/water with the leftover peach syrup. Heat the syrup of the sliced peaches and just after taking muffins out of oven pour the syrup on top of each muffin. Leave till it’s cooled off before taking out of pans.

(c) A Cornucopia of Randomness (Ari)

Advertisements

Easy Mix Apple and Muesli Scones

You will need:
1 packet (500 g) Snowflake easymix scone
250 ml Muesli (with nuts and raisins)
250 ml pie apples (unsweetened) cut into tiny pieces
2 extra large eggs
100 ml cooking oil
200 ml (⅔ cup) milk/soya milk
Cinnamon and sugar

Instructions:
1.       Preheat oven to 200ºC.
2.       Place premix, muesli and apple (or ingredients of your choice) into mixing bowl. Lightly beat eggs, oil and milk/soya milk. Add to premix and mix well but don’t over mix.
3.       Place spoonfuls of the mixture onto a greased baking tray and sprinkle cinnamon and sugar mix on top. Bake for 15 minutes until light brown.

Allergens: Wheat Gluten, Nuts, Eggs, Milk
My allergens: Milk

(c) A Cornucopia of Randomness (Ari)