Banana muffins

Whip these up in no time at all and you can’t beat them!  These moist banana muffins are perfect in the lunch box or great with a glass of milk for an after school snack. Even better for the freezer to take out whenever you are limited on time.

Enjoy,

Amanda

BANANA MUFFINS (makes approx 15)

·         125g butter, softened

·         ¾ cup brown sugar

·         2 eggs

·         1 ½ cups self raising flour

·         ½  tsp bicarbonate of soda

·         tsp mixed spice

·         1 cup mashed banana

·         ½  cup sour cream

·         ¼ cup milk

1.       Preheat oven to 180°C. Line a 12 muffin pan with cases.

2.       With an electric mixer, beat butter & sugar until light & fluffy.

3.       Beat in eggs.

4.       Sift the flour, bicarb of soda & mixed spice into the mixture.  Stir to combine.

5.       Add banana, sour cream & milk.  Mix well.

6.       Spoon evenly into muffin cases & bake in preheated oven for 18 - 20 mins.

Tips:                      Can go straight from the freezer into the lunch box as they will be thawed                                             by lunch time.

Storage:               - Room temperature, in airtight container for up to 3 days.

                             - In fridge, in airtight container for up to 1 week.

                             - Freeze, in airtight container/freezer bag for up to 3 months.

Chicken & corn soup

This recipe is super quick and perfect for any day of the week, especially in winter. With only 6 ingredients and 25 mins cooking time you can't go past it.  I love it and it is even better served with fresh bread to make the meal a little more heartier. Get organised a freeze a batch to make your week a little easier.

Enjoy
Amanda

Easy chicken & corn soup 
Serves 4

• 1 Tbspn oil
• 1 small leek, white party only
• 2 potatoes, peeled
• 500g chicken breast fillets
• 420g can creamed corn
• 3 cups chicken stock

Step 1
Thinly slice the leek.  Cut the potatoes into cubes approx 1cm.  Cut the chicken breast into VERY thin strips.   

Step 2
Heat the oil in a large pot.  Add leek, cover & simmer for 5 mins or until soft.  

Step 3
Add potato cubes, chicken strips, corn & stock to the pot. Stir to combine. 

Step 4
Bring to the boil, reduce to medium heat & gently boil for 20 mins or until potato is tender.  

Storage:
- Fridge, covered or in airtight container for up to 3 days
- Freeze, covered for up to 4 months.    

Cinnamon doughnut balls

These are AMAZEBALLS!!!  These little round balls of deliciousness are a mix between a soft little cake and a doughnut covered in cinnamon sugar.  I can't get enough of these but they need to be eaten in moderation - if that is at all possible!

They are extremely easy to make and surprisingly quicker than you would think.  All with no frying involved.  To get that perfectly round look, you will need a cake pop maker which can be bought from most department stores.  I got mine from Big W for about $18.  Alternatively, you can make them from a mini muffin tin but they won't be perfectly round.

Making cake pops is a total pain and I have had no success with them but now at least I have found a new use for the machine.

I hope you try them and LOVE them.

Enjoy,
Amanda

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Cinnamon doughnut balls (by ALDI home cook) 

•          100g butter, softened
•          ½ cup caster sugar
•          1 egg
•          2 cups plain flour
•          1 tsp bicarbonate of soda
•          1 cup milk

Coating

•          ½ cup caster sugar
•          ½ tsp cinnamon
•          100g butter

Making the balls

1.       Add all ingredients into a large mixing bowl and beat until thoroughly combined. 

      To cook, you can use a cake pop maker or a mini muffin tin in the oven.  To get that perfectly round look, a cake pop maker is best.  You can purchase these from most department stores (Kmart, Big W, Target etc) for approx. $20.  

2.       If using a cake pop maker, fill the small holes with batter, close the lid and leave for approx. 5 - 6 mins.  Remove from cake pop maker and repeat with mixture.

      If using the oven, preheat to 180 degrees C.  Grease a mini muffin tin or line with muffin cups. Place a tablespoon of mixture into each hole.  Bake in preheated oven for 10-12 mins or until golden and cooked through.

3.       Remove and allow to cool on a wire rack. 

Coating the balls

1.       Combine sugar and cinnamon in a bowl. Set aside.

2.       Melt butter in a small bowl.

3.       Roll the balls in butter, one at a time to cover.  Transfer ball to cinnamon sugar and roll to coat.  Set aside and repeat with the remaining balls.