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Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS – using Magimix CE

(can be made VEGAN*)

 

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. Making this in the Magimix CE is a breeze…I promise you!

I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version

Ingredients and method for 12 soft chocolate hot cross bunsYou will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Prep Time30 minutes
Cook Time25 minutes
Total Time8 hours 55 minutes
Servings: 12 buns
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

oat porridge

  • 50 g oatmeal make your own by grinding rolled oats to a flour
  • 250 g full cream milk or full fat nut milk for vegan
  • 2-3 tbs honey, maple syrup, rice malt or raw organic sugar

WET INGREDIENTS

  • 150 g white spelt or wheat sourdough starter active, fed 6-12 hours prior
  • 150 g beetroot kvass or juice apple/pear/orange juice is fine or water
  • 1 egg Large eggs or 2 small eggs
  • ALL oat porridge from above

DRY INGREDIENTS

  • 600 g organic white flour of your choice white spelt or white wheat or unbleached baker's flour
  • 20 g Dutch alkalised cacao powder I use Valhrona. DO NOT use raw cacao powder
  • 1 tbs mixed spice or speculaas spice Use less or omit, your preference
  • 2 tsp fine sea salt
  • 60 g butter, softened at room temperature or vegan butter

INGREDIENT TO ADD TO FINAL DOUGH

  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred

Instructions

Make oat porridge (at least 4 hrs before)

  • Cook milk and oatmeal in the CE bowl at 70C for 3-4 min speed 3 until they become a thin runny consistency like porridge. Turn off, remove lid and let cool in the bowl Add sugar/rice malt/maple syrup/honey and stir for 20-30 sec at speed 3 Let the mixture sit until it is warm to touch

Make the dough

  • Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) using Brioche setting, speed 9, 1 min. Rest covered in warm room temperature for one hour
  • Add 60g butter and 2tsp fine sea salt. Initial Knead using Bioche setting, speed 9, 1 min. Rest 15 minutes Then 'Normal' Knead using Bioche setting, speed 6-7, 1 min. Rest 15 mins And repeat the normal knead/rest until dough is smooth and shiny - total kneading time approx 4-5mins total
  • Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day. Dislodge the dough from the bowl onto a buttered/oiled bench when you are ready to make the buns

Mix dried fruit/choc chips

  • Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.

Shape buns

  • Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls

Put inside tin

  • Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water

Rise the buns

  • Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.

Bake the buns

  • Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  • Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling

Notes

 
Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny
Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Hot Cross Buns, Soft Sourdough Chocolate

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS

(can be made VEGAN*)

***FOR MACHINE (THERMOMIX, MAGIMIX CE, KITCHEN AID, KENWOOD, ANKARSRUM) INSTRUCTION SEE BELOW***

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

Hot Cross Buns, Soft Sourdough Chocolate

Ingredients and method for 12 soft chocolate hot cross bunsYou will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Prep Time30 minutes
Cook Time25 minutes
Total Time8 hours 55 minutes
Servings: 12 buns
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

oat porridge

  • 50 g oatmeal make your own by grinding rolled oats to a flour
  • 250 g full cream milk or full fat nut milk for vegan
  • 2-3 tbs honey, maple syrup, rice malt or raw organic sugar

WET INGREDIENTS

  • 150 g white spelt or wheat sourdough starter active, fed 6-12 hours prior
  • 150 g beetroot kvass or juice apple/pear/orange juice is fine or water
  • 1 egg Large eggs or 2 small eggs
  • ALL oat porridge from above

DRY INGREDIENTS

  • 600 g organic white flour of your choice white spelt or white wheat or unbleached baker's flour
  • 20 g Dutch alkalised cacao powder I use Valhrona. DO NOT use raw cacao powder
  • 1 tbs mixed spice or speculaas spice Use less or omit, your preference
  • 2 tsp fine sea salt
  • 60 g butter, softened at room temperature or vegan butter

INGREDIENT TO ADD TO FINAL DOUGH

  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred

Instructions

Make oat porridge (at least 4 hrs before)

  • Cook milk and oatmeal until they become a thin runny consistency like porridge Turn off the heat Add sugar/rice malt/maple syrup/honey Let the mixture sit until it is warm to touch

Make the dough

  • Put the wet ingredients into a bowl. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) Rest covered in warm room temperature for one hour
  • Add 60g butter and 2tsp fine sea salt Knead well until dough is smooth and shiny (ie. knead like a brioche dough, and this could be done in several kneads/rest) - total kneading time by hand 10mins
  • Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day.

Mix dried fruit/choc chips

  • Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.

Shape buns

  • Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls

Put inside tin

  • Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water

Rise the buns

  • Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.

Bake the buns

  • Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  • Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling

Notes

Mixing and Kneading can be done with machine:
Thermomix: Mix is 20seconds on knead, and Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny
Magimix CE: Mix is 1 minute on Bake-Brioche setting at speed 9 then Knead is Bake-Brioche setting at speed 7 for 1 min, then 15 min rest, and repeat 3-5 times until dough is shiny
Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny
Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Loaf, Almond Chia Spelt

Almond chia spelt ‘express’ loaf

What could be better than the smell of freshly baked bread…well, frankly, freshly baked sourdough bread made by your very own hands! This recipe is based on one of the favourite sourdough breads in my third book, Wild Sourdough By Hand. I have used homemade almond milk to add softness to this already moist and ‘light’ loaf. I prefer to use Australian grown black chia seeds but white chia is fine too. The crumb has a deep caramel brown colour due to the use of wholemeal spelt flour, and is studded with tiny black specks of chia seeds. This loaf will rise faster than the basic loaf as it has double the amount of starter. Start the night before to soak the chia seeds and activate the starter culture. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Loaf, Almond Chia Spelt

Vegan, no added yeast or sugar.*Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g sourdough starter (see below)
  • 250-275 g almond milk
  • 140 g chia seed gel (see below)
  • 300 g wholemeal spelt flour finely milled if possible
  • 300 g white spelt flour
  • 2 tsp Sea salt finely ground
  • chia, sesame or poppy seeds optional topping

Starter

  • 50 g sourdough starter
  • 120 g wholemeal spelt flour
  • 180 g filtered water

Chia Seed Gel

  • 20 g chia seeds
  • 120 g filtered water

Instructions

  • Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  • Chia See Gel - In a clean jar with a lid, add the chia seeds and water, stir a few times to make sure the seeds are well distributed in the water. Soak for 6–12 hours.
  • Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, adding the salt last.
  • Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  • Rest - Turn your bowl upside down and let the dough rest for 15-20 minutes.
  • Knead - Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  • First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1-2 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  • Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  • Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  • Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  • Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Mist dough with water using a water spritzer then cover with a sheet of freezer bag or put it in a covered container. Mist with water frequently to prevent drying. Sprinkle with chia, sesame or poppy seeds if desired. Preheat your oven to 235°C (455°F) when your dough is almost doubled.
  • Bake - Bake for 10–12 minutes at 235°C (455°F), then reduce the oven to 205°C (401°F) for a further 20-25 minutes. If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 90°C or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  • Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.

Notes

11a  11b

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers

Nut & Chocolate spread (includes Nut Butter Recipe)

This is a recipe using the Magimix Cook Expert

Nut & Chocolate spread (includes Nut Butter Recipe)

Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 kg Nuts Roasted
  • 100 g 70% Dark couverture chocolate roughly chopped
  • 100 g 50-55% Dark couverture chocoloate roughly chopped

Instructions

  • Make the nut butter - with the food processor attachment, and for 1kg of (roasted) Brazil nuts, it takes about 1minute or 1.5 minutes, to process the nuts into a smooth nut butter or less if you like yours crunchy. Roasted peanuts will take longer because they are harder but it is best to watch it like a hawk as it can turn a crunchy texture into a smooth one in a flash. Pour into wide necked jar/s and let it cool before placing the lid
  • Once your nut butter is made, transfer to the metal bowl and for every half kilo of nut butter, I add 100g of roughly chopped 70% dark couverture chocolate and 100g 50-55% dark couverture chocolate
  • Run the EXPERT programme 3-5 minutes/speed 3/60C
  • Scrape down the side of the bowl and re-run 20-30 seconds/speed 3/60C
  • Pour into wide necked jar/s, let it cool before placing the lid

Nuts, roasted

Nuts, roasted

This is a method for roasting nuts using the Magimix Cook Expert
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 kg Nuts eg Brazil nuts

Instructions

  • Place your nuts or activated nuts if you prefer in the metal CE bowl. I always roast about a kilo of nuts. This example is for Brazil nuts, which does not require activation. Brazil nuts are very high in Selenium
  • Run the EXPERT programme for 12 minutes/speed 2A/140C. Make sure the cap is off to allow steam to escape
  • Check after 12 mins, check if the nuts are roasted enough for you. If not, run at 2-5 minutes/2A/140C depending on the type of nuts, ie. Less time for light fragile nuts like pecan and walnuts and more time for harder nuts like macadamia and brazil nuts
  • Once you get your desired colour and aroma, turn machine off and remove the lid to cool completely. And enjoy xxx
  • Make sure your roasted nuts are completely cool before storing in airtight containers or before making nut butter or you will end up with an oily paste

Muffins, Buttermilk

Muffins, Buttermilk

Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time20 minutes
Total Time20 minutes
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g SR flour
  • 375 g Buttermilk add 1 tbs if yours is thick
  • 2 whole Eggs organic free range if possible
  • 2 cobs Fresh corn kernels only
  • 120 g Mature cheddar or Swiss cheese
  • pinch Salt

Instructions

  • Mix all except the corn kernels from one cob - blitz a few times until JUST mixed.
  • Mix corn kernels
  • Divide into muffin cups, fill to half full only as it will expand in the oven.
  • Add more spinach and sprinkle grated Parmesan or pecorino or cheddar.
  • Bake at 180C until golden brown and cooked - about 20-25mins depending on size

Banana Bread

Banana Bread

Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time1 hour
Total Time1 hour
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g Khorasan flour organic
  • 1 tsp Bicarb soda
  • 2 tsp Baking powder
  • 1 tsp Sea salt
  • 3 medium Bananas very ripe
  • 4 Eggs Organic, free range
  • 80 g Unsalted butter, uncultured Or oil if you prefer
  • 200 mL Cultured cream/Sour cream/Kefir cream/Buttermilk/Kefir milk
  • 150 g Activated pecan nuts optional
  • 150 g Couverture choc cips optional

Instructions

  • Preheat your oven to 170C
  • Using your TM (turbo 3-4 times) or hand held mixer/food processor, mix well khorasan flour, bicarb soda, baking powder and sea salt - Leave aside
  • Whizz in your TM bowl (speed 4, 1 min) or use a hand held mixer, food processor until well mixed - bananas, eggs and butter.
  • Add cultured cream (or sour cream, kefir cream, buttermilk, or kefir milk)
  • Add all of the flour mixture above Mix well but do not overmix or your bread will be tough, for TM use speed 4-5, 20-30sec only.
  • Optional, add pecans and/or couverture choc chips (Callebaut, Valrhona...)
  • Mix well by hand is my preference but you can use your TM on reverse 10 sec speed 6
  • Put in your buttered and lined loaf tin, I use my medium size tin, measuring (25x12cm and 10cm high).
  • Bake for 1-1hr 15 minutes until brown and a skewer inserted in the middle of your cake comes out clean.

Minestrone

Minestrone

Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo neroThis is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone... I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • Black quinoa few days before soak, sprout and cook
  • Borlotti beans few days before soak, sprout and cook
  • Kidney beans few days before soak, sprout and cook
  • Chickpeas few days before soak, sprout and cook
  • Lentils raw, don't cook
  • Carrots
  • Fennel bulb
  • Celery
  • 1 Onion
  • 3-4 Garlic cloves
  • 3 small Hot chorizo (or pancetta) omit if vegetarian
  • 1/2 cup olive oil
  • Marjoram and/or Parsley or any fresh herbs from your garden
  • 2-3 punnets Ripe red cherry tomatoes
  • 1 medium potato
  • 1 1/2 - 2 L Beef bone stock
  • 2 tbs Thermomix stock paste or the rind of parmesan cheese
  • 1 cup Passata bottled, NOT tinned
  • Parmesan cheese to taste
  • Cavolo nero or silverbeet

Instructions

  • few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
  • Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
  • Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
  • Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
  • Add more EVOO... Add 2-3 punnets of ripe red cherry tomatoes Add 1 medium potato, diced into small cubes Saute for 5-10 mins until tomatoes burst Make sure nothing burnt...
  • Add 1 1/2 - 2 litre of good beef bone stock Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
  • Add your cooked beans, chickpeas... but not your quinoa! a cup of tomato passata (in a bottle, not tinned please) Cook until everything has gone very soft Taste and season to your liking
  • Grate some good parmesan cheese Add finely chopped slivers of cavolo nero or silver beet Cook some more until cavolo nero is cooked.
  • Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired

Pizza, Sourdough stove-top

Pizza, Sourdough stove-top

Prep Time5 minutes
Total Time5 minutes
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 150 g Sourdough dough
  • Semolina or Khorasan Or any course flour you have
  • Toppings of your choice

Instructions

  • Use any plain sourdough dough you have in the fridge - take a bit off 150g or any size you like.
  • Put into a shallow container of semolina or Khorasan or any coarse flour you have
  • Stretch into the desired shape n size and put on top of non stick baking paper
  • Add desired toppings, not too much or it will be soggy
  • Place on heat proof pan, crank up your stove top to high heat - put lid on if you have one for a couple of mins Check if bottom is browned n cooked and cheese melted and bubbling
  • Transfer under the griller to brown the cheese (optional) - quick and delish
  • ... Enjoy!

Muffins, Banana Espresso

Muffins, Banana Espresso

Ultra soft & moist banana espresso muffins with choc chips in Thermomix or by hand mixer. Freeze really well too. A great way to use your home made heirloom creme fraiche, the one I teach in my Culturing class.
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 125 g Butter
  • 100 g Raw sugar
  • 65 g Rapadura or Coconut sugar
  • 2 Large eggs Or 3 small organic free range
  • 135 g Creme fraiche or sour cream Full cream, not low fat
  • 260 g Banana Mashed
  • 60 g Espresso shot Hot
  • 1 tsp Vanilla bean extract or vanilla essence
  • 240 g Organic SR flour
  • 1/2 tsp Bi Carb soda
  • 1/4 tsp Salt
  • 100 g Choc chips or chopped lightly toasted pecan nuts

Instructions

  • Preheat oven to 160C fan forced or 180C convection oven
  • Cream butter and sugar until light and fluffy. Speed 3-4/3 mins. Scrape sides often
  • Add eggs one at a time
  • Add banana, mashed until mixed
  • Add creme fraiche, espresso shot and vanilla bean extract, slow speed (speed 2) until well blended
  • Lastly, add the dry ingredients (flour, bi carb soda and salt) and choc chips or nuts until JUST mixed. Do not over mix
  • Put into muffin cups, fill 1/2 full and no more or it will spill over in the oven.
  • Depending on the size, cook until the middle is firm to touch or a skewer inserted into the middle comes out clean.