The Classic BLT and Best Fruit Muffins
With Annabelle White
The Classic BLT and Best Fruit Muffins
Annabelle White's Classic BLT
Time: 10 mins
Makes: 1
Cost per sandwich: $3.00
Ingredients
2 rashers bacon (rind removed)
2 slices fresh white bread
2 Tbsp good quality mayonnaise
1 Tbsp pesto
salad greens
fresh tomatoes
salt and pepper
Method
Place baking paper in a lamington tin and place bacon on
tray and grill in the oven.
Removing the rind before cooking will make cooking and eating a
breeze. One to two slices of bacon per sandwich.
Salad greens washed and spun - removing all excess water.
Toast the bread, smear the bread with mayonnaise and pesto, top one
side with salad greens and the other with hot bacon.
Add the tomatoes and sprinkle with salt and pepper.
Serve with a kitchen towel.
* Tomatoes can be cooked in oven at a low temperature drizzled with olive oil and kissed with a little salt and pepper, minced garlic, dried herbs and a tiny splash of balsamic vinegar - check after an hour at 150C.
Best Fruit Muffins
Time: 25 mins
Makes: 12
Cost per muffin: 50c
Ingredients
4 cups self-raising flour
3/4 cup sugar
2 tsp cinnamon
1/2 tsp grated lemon rind
11/2 cups buttermilk
4 large eggs, lightly beaten
50 ml vegetable oil
2 cups fresh or frozen fruit (or you can use fresh or frozen
berries)
A mixture of 1 Tbsp cinnamon and 2 Tbsp sugar for the topping
Method
Place the dry ingredients in a large bowl.
Add the wet ingredients and then the fruit.
Mix very gently. Do not over-mix.
Place in greased muffin pans and top with a light dusting of
cinnamon and sugar. Fan bake 180degC until a skewer comes out
cleanly.
Allow approximately 15 minutes for a mini muffin and 20 minutes for a regular muffin. Frozen fruit will take longer to cook than fresh fruit.
Cook's tip: The lactic acid that is naturally in the buttermilk reacts so well to the raising agent - like baking powder or self-raising flour - that creates an extra moist, soft result in scones, muffins, cakes or pancakes. With just 0.8% fat this buttermilk combined with a little oil makes these muffins light and a good snack or lunch box suggestion for the kids.
*Keep a container of buttermilk in your fridge (at all times) -
it lasts for ages unopened and can instantly transform your
baking.
(Broadcast: 4 June 2012)
