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R9
Chocolate muffins
20g butter, melted, for greasing
2 cups self-raising flour
1
⁄
2
teaspoon baking powder
1
⁄
4
cup cocoa powder
3 tablespoons caster sugar
1 cup dark choc bits
1 egg, lightly beaten
1 cup + 1 tablespoon milk
50g butter, melted
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 180ºC
2. Lightly grease 6 x
1
⁄
2
cup capacity muffin pans
with melted butter. Ensure the muffin pan is a
suitable size for the Pronto Convection Oven.
Six ramekins greased and lined with paper muffin
cups are suitable.
3. Sift the flour and cocoa together into a large bowl.
Stir in caster sugar and choc bits, mix well.
4. Combine the egg, milk and butter and pour into
the dry ingredients. Mix until just combined.
5. Spoon half the mixture into the muffin pans until
two-thirds full. Place into oven.
6. Reduce temperature to 160ºC. Bake for 20 minutes
or until muffins are cooked when tested. Turn
muffins out onto a wire rack to cool slightly.
7. Repeat with remaining mixture.
Serve warm.
Apple and
blackberry crumble
2 cups cooked apple, drained
1 x 425g can blackberries, drained
1 cup plain flour
2 tablespoons desiccated coconut or rolled oats
1
⁄
2
cup brown sugar, firmly packed
1 teaspoon ground cinnamon
50g butter, chopped
1. Using the ‘Bake’ function, preheat the oven for
5 minutes at 175ºC.
2. Combine the apple and blackberries and place
into a 16cm ovenproof dish. Ensure the dish is
a suitable type and size for the Pronto
Convection Oven.
3. Mix together the flour, coconut, sugar and
cinnamon. Rub butter into the dry ingredients
with fingertips until the mixture resembles
coarse breadcrumbs.
4. Spread crumble mixture over apple mixture.
Place into oven.
5. Reduce temperature to 160ºC. Bake for 20-25
minutes or until apple mixture is hot and the
crumble topping is crisp and golden brown.
6. Serve with lightly whipped cream or ice cream.
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