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Muffin recipes

Pumpkin, cheese and rosemary muffins

20 minutes

Canned food

Sweetcorn chilli pakoras with curried mayonnaise

20 minutes

Hazelnut, cinnamon and coconut cake

1 hour

Semolina-and-yoghurt bunt cake

50 minutes

Dense sweet potato, orange and dark chocolate cake

40 minutes

Cake recipes

Banana and date loaf with caramel glaze

1 hour

Cake recipes

Upside-down ClemenGold® blender cake

1 hour

Flapjack recipes

Oat flapjacks

20 minutes

Breakfast recipes

Lemon-and-poppy seed flapjacks

15 minutes

Lemon-and-poppy seed flapjacks

By Lesego Madisa

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

150 g flour
2½ T caster sugar
1 t baking powder
½ t bicarbonate of soda
salt
zest and juice of ½ lemon
1 large free-range egg
1 cup Woolworths Ayrshire cultured buttermilk
1 t vanilla extract
1 T poppy seeds
2 T butter
lemon curd, for serving
plain double-cream yoghurt, for serving

Method

1. Place the flour, sugar, baking powder, bicarbonate of soda, salt and lemon zest in a large bowl and whisk well to combine.
2. In a separate bowl, lightly beat the egg. Add the buttermilk, lemon juice, vanilla, and poppy seeds and whisk until well combined.
3. Add the wet ingredients to the dry and stir until combined and smooth.
4. Heat ½ T butter in a pan, then pour 1/3 cup batter into the pan.
5. Cook for 2 minutes, or until small bubbles appear, then turn over. Cook on the other side until golden brown, about 1–3 minutes. Keep warm and repeat with the remaining batter.
6. Serve the flapjacks warm with lemon curd and yoghurt.

Find more flapjack recipes here.

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Pumpkin, cheese and rosemary muffins

Sweetcorn chilli pakoras with curried mayonnaise

Hazelnut, cinnamon and coconut cake

Semolina-and-yoghurt bunt cake

Dense sweet potato, orange and dark chocolate cake

Banana and date loaf with caramel glaze

Upside-down ClemenGold® blender cake

Oat flapjacks

Lemon-and-poppy seed flapjacks

Lemon-and-poppy seed flapjacks

Ingredients

Method