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Courgette and carrot muffins
Cooking Time: 9 mins Serves: 15 people
These muffins are excellent lunch-box fillers and an ideal way of getting the kids to eat their veggies.
Ingredients:
Self-raising flour, sifted 500 ml
Bicarbonate of soda 2.5 ml
Ground cinnamon 2.5 ml
Ground mixed spice 5 ml
Soft brown sugar 125 ml
Finely grated carrots 250 ml
Finely grated courgettes 250 ml
Walnuts or pecan nuts, chopped 250 ml
Eggs, beaten. 2
Milk 250 ml
Oil 60 ml
Method:
1. Sift together flour, bicarbonate of soda and spices into a large mixing-bowl.
2. Stir in brown sugar, vegetables and nuts.
3. Beat together eggs, milk and oil, pour into flour mixture, mix well.
4. Spoon into microwave muffin pans, bake six at a time on 100% (high) power, two to three minutes.
5. If using your convection oven preheat oven at 200 degrees and bake for 25 to 30 minutes.
6. Serve warm, halved and buttered.
MICROWAVE RECIPES
Apricot Chicken
Cooking Time: 22 minutes Serves: 4 people.
Ingredients:
Chicken breast fillets, quartered. 750 grams
Can apricot halves, drained (set juice aside). 410 grams
Large onion, chopped.1 large
Garlic, Crushed. 1 clove(s)
Butter or Margarine. 30 grams
(1 tbs) mild curry powder.15 ml
Cake Flour. 30 grams
Salt and pepper to taste
(1cup) Apricot Juice. 250 ml
Method:
1. Place chicken breast fillets and apricot halves in a casserole dish.
2. Place onion, garlic and butter in a dish, microwave on 100% (full power) for 2 minutes, stir once.
3. Add curry powder and flour, microwave on 100% (high) power for 30 to 40 seconds, stir once.
4. Gradually add juice plus drained syrup from apricots, stir frequently.
5. Microwave on 100% (high) power, three to four minutes or until thickened, stir frequently.
6. Add remaining ingredients and pour over chicken. Microwave covered on 70% (medium-high) power for
12 to 15 minutes or until done. Serves 4 to 6.
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