Butter Muffins/Cup Cakes

Primary tools that you'll need:
– Medium or large mixing bowl.
– Large wooden spoon (for mixing).
– 12 hole (1/3 cup) muffin tray. (you will have to alter bake time if tray is of different size)
– Muffin/cup cake paper.


Ingredients:
– 180g butter
– 1/2 cup (125ml) caster sugar
– A little less than 1/2 cup self-raising flour.
– 3/4 cup plain flour.
– 1 teaspoon vanilla essence
– 1/4 teaspoon bi-carb soda
– 1/2 cup milk
– 3 eggs


Instructions:
1. Preheat oven to 170ºC (338ºF). Place muffin paper in tray.
2. Mix all ingredients in bowl with wooden spoon. DO NOT use electric mixer.
3. Fill muffin tray with mix (about half full on each ones).
4. Bake for about 25 minutes.
5. Place muffin/cup cake on wire rack to cool.


Optional: Serve with icing sugar.


Goodness guaranteed, and I promise you that it's not way too sweet. Original recipe from Women's Weekly home baked muffins, pastries, cakes and biscuits, ingredients altered by _pdra.

Milk Tea

Serves 1

Ingredients
– 1x Dilmah or Lipton Ceylon Tea bag
– 2 teaspoon sugar
– 2 teaspoon condense milk
– Arnott's TimTam (original)
– Hot water


Method
– Place tea bag in a cup (approximately 250ml). Add hot water.
– Add sugar in and stir.
– Add condense milk in and stir.
– Serve hot with TimTam!


Note: If you're not a huge fan of sweet milk tea just add 1 teaspoon of sugar rather than 2.


Recipe by _pdra and family.

Nutella Muffins

Nutella muffin.

IMPORTANT: Use a 12-cup, 80ml muffin tray.

Ingredients

- 2 cups self-raising flour
- 1/2 cup caster sugar
- 3/4 cup milk chocolate chips (Nestlé)
- 1/3 cup cocoa powder (Nestlé)
- 1/2 cup pistachios (chopped coarsely)
- 60g melted butter
- 3/4 cup Nutella
- 1/3 cup milk
- 1 egg, lightly beaten
- 200ml light sour cream


Method

- Preheat oven at 200ºC.

- Add in dry ingredients.

- Stir in all other ingredients.

- Place muffin cups in muffin tray and fill mixture (about 1/2 - 3/4 full each).

- Bake for 25 minutes.

- Place cooked muffins onto wire rack to cool.

- Store in an air tight container/ziplock bag in fridge for up to 5 days.


*Note: I kind of forgotten to add in an egg the last time I bake and it tasted just as good. :)


Recipe coutesy to one of Women's Weekly recipe book. Ingredients altered by _pdra.

Easy-to-Make Butter Cookies

Butter cookies. Makes approximately 75

Tools:
- Electric mixer
- Large mixing bowl
- Measuring cups: 1/2 (125ml) or 1 cup (250ml)
- Sieve (for the flour)
- Spoon (for scooping up the butter from container)
- Baking paper


Ingredients:
- 1 cup butter [2 teaspoon more if you like buttery butter cookies]
- 1 cup caster sugar [or 1/4 less if you are not a sweet tooth]
- 3 cups flour
- 2 eggs


Method:
1. Preheat oven to 190ºC (374ºF).
1. Beat butter with electric mixer on a large mixing bowl.
2. Place caster sugar in and mix until dissolved. At this point the mix should appear fluffy.
3. Crack eggs into the mix and beat thoroughly.
4. Sift flour into the mix. Beat until flour dissolves into mix.
5. Roll up mix into a whole block. Place in refrigerator for 10 minutes.

6. Place baking paper on tray. Feel free to shape it in anyway you like but keep the thickness to a minimum of 0.5cm and maximum of 1cm.
7. Bake for 10-15 minutes. Cool on wire rack. Repeat step 7 for 1-2 times.

:)

_pdra says, "I can guarantee the quality of this recipe! It's my top favorite things to make right now and I can finish baking these within 1.5 hour!"



Recipe not originally but altered and written by _pdra.

Doublo-Triplo Choc Chip Cookies

Cadbury Dark chocolate chips - Highly recommended.

Ingredients

- 125g (approx) butter (@ room temperature)
- 1 teaspoon vanilla extract
- 1 large egg (@ room temperature)
- 2/3 cup brown sugar
- ¼ cup self-raising flour
- 1 cup plain flour (or whole meal flour)
- 2 tablespoon cocoa powder
- 1 whole bag of Cadbury (ONLY!) chocolate chips
- 1 teaspoon bi-carbonate soda - 5 tablespoons Nutella
- 3 - 4 tablespoons thickened cream


Method

- Preheat oven at 180ºC.

- Beat butter, extract, sugar, egg in small bowl with electric mixer until smooth - do not overbeat. Stir in sifted dry ingredients and chocolates.

- Place baking paper on oven tray. Drop level teaspoons of mixture (diameter of 3cm) onto tray and flatten them. Allow 1 cm gap between each cookie dough.

- Bake for 12 minutes. Transfer cookies (using a pair of tongs) onto wire rack to cool.

- Store cookies in air-tight container - best consume within a few days. Add 1 teaspoon Nutella on top of cookies before serving, if desired.



Recipes co-invented by authors Experimenting Baker and _pdra.