The reason I've chosen this one is because I think this is really a recipe a 8+ year old might be able to make on their own... or maybe you could help the little ones. It takes nearly no time and no fancy equipment is required.
They are lovely and moist, a little sweet and altogether pretty tasty!
1 cup self raising flour
1/2 tsp baking powder
1 tb caster sugar
1/2 cup (packed) baby spinach
1/4 cup basil leaves
1/4 cup finely grated Parmesan cheese
1/2 cup buttermilk
1/4 cup extra-light olive oil
Preheat oven to 200 degrees c
Sift flour, baking powder and sugar into a mixing bowl. Cut up with a pair of scissors or with a knife the spinach and basil into thin strips, place into mixing bowl with flour, and add finely grated Parmesan cheese. Mix together with a spoon and make a well in the centre.
In a jug or bowl mix well together buttermilk, egg and oil.
Pour a little of the mixture into the flour and mix together, gradually adding the rest of the liquid mixture until all mixed together.
When mixed together (should only take a minute or so) spoon into greased mini muffin tray (of 24)
Or, I poured them into large cupcake/muffin cases (made 6)
Bake for 12 minutes (15-17 if baking in larger cases like I did) until cooked through (use the skewer method to test). Leave to cool in tray for 5 minutes before turning out and cooling completely.
These can be frozen in cling-wrap, then foil for up to 1 month. Best eaten on day defrosted.
- Pink flower cookies (page 14)
- Lamb, parsley and chickpea salad (page 32)
- Vanilla macarons (page 55)
- Low fat banana and raspberry bread (page 77)
Print this post in friendly format