Apricot, Sultana and Oat Slice Recipe

on
  Apricot, Sultana and Oat Slice A slice built for busy days This kind of oat slice is wonderfully straightforward. Everything happens in one saucepan: melt the butter with the golden syrup, fold through the oats, flour and dried fruit, and press it into a tin. There’s no creaming, no mixers, and no complicated steps. The dried apricots bring a gentle tang, the sultanas add sweetness, and the oats give it that chewy, comforting texture that makes a slice feel hearty rather than sugary. Because it’s sturdy and not too sweet, it’s ideal for lunch boxes, tramping snacks, or keeping in the tin for after‑school nibbling. Wrapped individually, the pieces freeze beautifully — you can pop a frozen square straight into a lunch box in the morning and it will thaw by morning tea. Why slices became such a staple Slices became popular because they were portable, economical, quick to make and bake, and reliable — perfect for busy households and school lunches. Early cookbooks from the late 19th ...
0

Fruity Wholemeal Muffins

on

 

Fruity Wholemeal Muffins


These muffins came about on a whim one day, and they turned out far better than expected. They’re a delicious way to boost your fibre intake while making good use of seasonal fruit or any other fresh or frozen fruit you have on hand.

The key to soft wholemeal muffins is simple: mix the batter as lightly as possible. Overmixing leads to dense, tough muffins, so a gentle hand makes all the difference.

Stewed plums work beautifully here, but the recipe is wonderfully flexible. Try swapping them for fresh or canned mango, peach chunks, or frozen berries - whatever you have available will do the job nicely.

Ingredients:

  • 3 cups wholemeal flour
  • 3/4 cup brown sugar
  • 1 tablespoon desiccated coconut
  • 1.5 tsp baking powder
  • .5 tsp baking soda
  • 1/8th tsp salt
  • 1 cup milk (you may need a little more if the batter is too thick)
  • Stewed frozen fruit 'ice-cubes' or other chunks of fruit
  • 1/2 - 3/4 cup raisins
  • 1 egg, lightly whisked
  • 50gms butter, melted
  • 2 tablespoons golden syrup
  • 1 tsp butter melted to grease the muffin pans or use muffin paper cases

Method:

Preheat the oven to 180°C fan.

In a large bowl, combine the flour, sugar, coconut, baking powder, baking soda, salt, and raisins.

In a separate bowl, whisk together the milk and egg.

Gently melt the butter in the microwave, then stir in the golden syrup.

Whisk the butter–golden syrup mixture into the milk mixture.

Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing. If the batter is too thick add a little more milk.

Brush the muffin pans with melted butter or line them with paper cases.

Spoon approximately half of the batter into the base of each muffin cup. Add 2–3 ice cubes of stewed frozen fruit (or frozen berries or chunks of other fruit), then top with the remaining batter, filling each cup to the top.

Bake for 20–25 minutes, or until the muffins smell fragrant and a knife inserted into the center comes out clean. Transfer to a wire rack to cool.

Thes butter and freeze well, and quick and easy to pop into lunch boxes.

Did you make these?  Let us know in the comments 😁

Location: Rotorua, New Zealand

Comments

Post a Comment