Drop everything for these muffins, because once they are out of the oven you won’t be able to leave them alone!!
Definitely a move over carrot cake recipe!! And a lifesaver if you have a glut of zucchini, like me every summer!!

What You Need:

A good 3 cups of grated Zucchini (if your zucchini is very ‘wet’ after grating, pop them into a t-towel and give it a wring, hold it over the sink!!)
2/3 cup of a mix of melted Butter & Oil
1 cup Sugar
2 Eggs
3 cups Flour
1 cup Nuts, I find Walnuts or Brazil or Macadamia nuts are good
A good splash of REAL Vanilla Essence or 1 Vanilla pod (scrap out the seeds)
A pinch of Ground Cinnamon and Ground Nutmeg (freshly grated is best)
1 cup of Raisins or Cranberries, or 1/2 a cup of each!!
2 good pinches of Baking Soda

What To Do:

• Pre – heat your oven to 180°F / 350°C
• In a bowl lightly beat together, the eggs, vanilla and sugar
• Add all the other ingredients, and mix together, until all is incorporated
• Fill you muffin tin, and pop into the oven for about 25 mins, until the muffins feel firm but soft to the touch, when you press them the should pop back up again.
• Remove and put on a cooling rack, until cool enough to ea
• So easy and they really do taste good, but in the unlikely event you have some left over, pop them into a freezer bag and store in the fridge, they keep for 2-3 days

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A cross between Toll House cookies and coffee cake this delicious and versatile cake works well both as a snack with coffee or tea or as a dessert after a meal.

Ingredients

1/3 cup of packed brown sugar
1 tablespoon of all-purpose flour
2 tablespoons of butter or margarine, softened
1/2 cup of chopped nuts
2 cups of Nestle Toll House Semi-Sweet Chocolate Mini Morsels (divided)
1 3/4 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup of granulated sugar
1/2 cup of softened butter or margarine (1 stick)
1 teaspoon of vanilla extract
3 large eggs
1 cup of sour cream

Instructions

1) Preheat the oven to 350 degrees.

2) Grease a 13 x 9-inch baking pan.

3) To make the topping, blend the brown sugar, flour and butter in a small bowl. You will use a pastry blender or two knives to create a crumbly mixture.

4) Stir in the nuts and 1/2 cup of morsels.

5) To make the cake, combine the flour, baking powder, baking soda and salt in a small bowl.

6) Beat the granulated sugar, butter and vanilla extract in a large mixer bowl until the ingredients become creamy.

7) Add the eggs (one at a time), making sure to beat well after each addition. Gradually add the flour mixture alternately with the sour cream.

9) Fold in the remaining morsels.

10) Spread into a prepared baking pan. Sprinkle with topping.

11) Bake for 25 to 35 minutes or until a wooden pick inserted into the center comes out clean.

12) Cool the cake in the pan that has been placed on a wire rack.

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This reminds me of my childhood.. Sunday teatime, when we always had sandwiches & cake.. if we were really lucky.. we had soft boiled eggs as a treat…

What you will need:

For the cake:
200g Butter.
¾ cup Brown Sugar.
2 Eggs.
2 cups Self Raising Flour.
½ cup Buttermilk.
2 large Apples.
20g Butter, melted.
2 tsp Caster Sugar.
½ tsp Ground Cinnamon.

For the custard:
2 Tbsp Custard Powder.
¼ cup Caster Sugar.
1 cup Milk.
20g Butter.
Vanilla Essence.
2 Apples, sliced.

What to do:

Preheat the oven to 180°C. Prepare the cake tin: line the base with baking paper, grease the sides.