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Thursday, September 29, 2011

WHITE CHOCOLATE BANANA AND CRANBERRY MINI-MUFFINS and APRICOT COCONUT BARS

I had planned to make both of these treats for the teachers - but because I was too busy chatting with my husband, I didn't measure the ingredients correctly for the apricot coconut bars - and although I would normally love an extra cup of sugar in my dessert, it threw off the cook time, look and taste. I have printed the recipe as it was originally, without the accidental sugar.

WHITE CHOCOLATE BANANA AND CRANBERRY MINI-MUFFINS



1 cup flour
2 teaspoons baking powder
1/4 cup sugar
1/3 cup dried cranberries
1/2 cup white chocolate chips
1 egg
2 ripe bananas, mashed
1/2 cup milk
4 tablespoons butter, melted

Heat the oven to 350F.
Grease 2 12-hole mini-muffin pans.
Sift flour and baking powder into a bowl. Stir in sugar, dried cranberries and white chocolate chips. Make a well in centre of dry ingredients.
In another bowl, lightly beat egg. Stir in mashed banana, milk and melted butter. Pour wet ingredients into the well in the dry ingredients and mix briefly to just combine.
Spon mixture into prepared muffin tin. Bake for 15 minutes or until puffed and golden brown.
Enjoy!

Recipe adapted from New Zealand Woman's Weekly
www.nzwomansweekly.co.nz/

APRICOT COCONUT BARS



2 1/3 cups flour, divided
1 cup butter, softened
1/2 cup sugar
2 eggs
1 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice
1 1/2 cups chopped apricots (the recipe called for fresh, but I used canned)
1 cup chopped walnuts
3/4 cup flaked coconut

Heat oven to 350F.
Line a 13-by-9 pan with foil, so that the foil hangs over the edges.
In a large bowl, beat 2 cups of the flour, butter and sugar at medium speed until dough forms. Press into bottom of pan. Prick dough all over with a fork. Bake 20 to 25 minutes or until pale brown.
Meanwhile, in same large bowl, beat eggs until blended. Beat in brown sugar, remaining 1/3 cup flour, baking powder, salt, vanilla and lemon juice.
Scrape down sides of bowl. Fold in chopped apricots, walnuts and coconut. Spread over crust.
Bake 18 to 20 minutes or until filling is set. Cool completely. Remove from pan by lifting foil ends, cut into bars.
Enjoy!

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