Preheat the oven to 350F degrees. Line two cookie sheets with foil.
In
a large bowl, toss together the pita chips, olive oil, and salt. Spread
into a single layer onto each sheet (none should overlap). Bake 12-15
minutes or until crispy. Cool completely then store in an airtight
container.
Apple and bran muffins
1 1/2 cups self-raising flour, sifted
1/2 teaspoon baking powder, sifted
1 1/2 cups wheat bran
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 large pink lady apple, grated
1 cup reduced-fat milk
1/2 cup apple sauc…Read More
Blueberry muffins
2 1/4 cups self-raising flour
90g butter, chopped
3/4 cup firmly packed brown sugar
125g fresh blueberries
1 cup milk
2 eggs, lightly beaten
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capac…Read More
Sticky date dessert muffins
1 cup chopped dried dates
1/3 cup golden syrup
1/2 cup boiling water
1/2 teaspoon bicarbonate of soda
2 1/2 cups self-raising flour
2 teaspoons ground ginger
1 cup walnuts, chopped
1 cup milk
1/2 cup vegetable oil
1 egg, l…Read More
Choc-chip jelly muffins
85g packet creaming soda jelly crystals
1 cup boiling water
4 choc-chip muffins
1/3 cup vanilla ice-cream, softened
Step 1
Place jelly crystals in a large heatproof bowl. Add boiling water. Stir to dissolve. Stir in 200…Read More
Strawberry yoghurt muffins
250g strawberries, hulled
2 cups wholemeal self-raising flour
1/2 cup self-raising flour
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup dried cranberries
1 egg, lightly beaten
1/4 cup extra-light olive oil
1 3/4 cu…Read More
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