Grab The Kids And A Mixing Bowl To Kick-start The Summer Hols With Annabel Karmel’s High-rise Bakes

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Grab The Kids And A Mixing Bowl To Kick-start The Summer Hols With Annabel Karmel’s High-rise Bakes

WE know how hard it can be to get your kids to eat healthy,  especially during the summer holidays when they’ll be demanding sweet treats left, right and centre.

That’s why Annabel Karmel has come up with these easy recipes that are delicious, full of goodness and super easy to make with the kids.

Lara Holmes Your kids will love eating these muffins just as much as they’ll enjoy making them BANANA & SULTANA

Serves 8

Prep time: 10 minutes

Cooking time: 20 minutes  

Cals: 294/Sat fat: 2g

50g light brown sugar 175g self-raising flour 1tsp baking powder 60g sultanas 50 dried banana chips, chopped 2 large eggs 125ml sunflower oil 1tsp vanilla extract 50ml maple syrup 2 overripe bananas, mashed Preheat the oven to 200°C/180°C fan/gas mark 6. Line a muffin tin with 8 cases. Tip the sugar, flour, baking powder, sultanas and dried banana chips into a mixing bowl. Put the eggs, oil, vanilla extract, maple syrup and mashed bananas into another bowl, beat together thoroughly, then add to the dry ingredients and mix until fully combined. Spoon into the cases and bake for 20 minutes until lightly golden and well risen. APPLE & GINGER

Serves 8

Prep time: 10 minutes

Cooking time: 20 minutes

Cals: 258/Sat fat: 2g

2 large eggs 125ml sunflower oil 1tsp vanilla extract 50g maple syrup 100g apple, grated 50g raisins 175g self-raising flour 1tsp baking powder 1tsp ground ginger 1tsp ground cinnamon 1/2tsp mixed spice

For the topping:

2tbsp light brown sugar 1/2tsp ground ginger 1/2tsp ground cinnamon Preheat the oven to 200°C/180°C fan/gas mark 6. Line a muffin tin with 8 cases. Put the eggs, oil, vanilla extract, syrup, apple and raisins into a bowl and mix well. Add the dry ingredients and mix until fully combined. Spoon into the cases. To make the topping, mix the sugar and spices together in a small bowl. Sprinkle over the tops of the muffins then bake for 20 minutes until lightly golden and well risen.

Lara Holmes Annabel’s recipe’s are very easy to follow – perfect for getting the kids interested in cooking and baking COURGETTE, TOMATO & CHEESE

Serves 8

Prep time: 10 minutes

Cooking time: 20 minutes

Cals: 260/Sat fat: 4g

175g self-raising flour 1tsp baking powder 2tbsp sun-dried tomatoes, chopped 8 cherry tomatoes, chopped 1tbsp chives, chopped 50g Parmesan, grated 50g feta, crumbled 2 eggs 20ml maple syrup 125ml sunflower oil 100g courgette, grated Preheat the oven to 200°C/180°C fan/gas mark 6. Line a muffin tin with 8 cases. Tip the flour, baking powder, tomatoes, chives and cheeses into a bowl. Mix the eggs, syrup, sunflower oil and courgette in another bowl, then add the wet ingredients to the dry and mix until combined. Spoon the mixture into the muffin cases and bake for 20 minutes until lightly golden and well risen.

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