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Kumera scones
1
2
/
cups self-raising flour
2
1
/
teaspoon dried chives
2
80g butter, chilled, chopped
1 x 60g egg, lightly beaten
1
/
cup milk
4
1 cup cooked mashed kumera
Extra milk, for glazing
1. Preheat the oven at 200ºC for 10 minutes
2. Sift the flour into a large mixing bowl. Stir in
the chives. Rub in the butter into the flour,
with fingertips, until the mixture resembles
fine breadcrumbs.
3. Combine the egg, milk and kumera add to the
flour mixture. Stir with a flat bladed knife until
mixture forms into a dough. Knead lightly on a
lightly floured surface. Press dough out to 2cm -
thick. Use a 5cm round cutter to cut into 12 rounds.
4. Place the rounds onto to lightly greased baking
pan. Brush the tops with milk.
5. Bake at 180ºC for 15 minutes or until scones are
cooked and golden brown. Remove from oven and
turn out onto a wire rack.
Serve warm with butter.
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12
Chocolate muffins
20g butter, melted, for greasing
2 cups self-raising flour
1
/
teaspoon baking powder
2
1
/
cup cocoa powder
4
3 tablespoons caster sugar
1 cup dark choc bits
1 x 60g egg, lightly beaten
1 cup + 1 tablespoon milk
50g butter, melted
1. Preheat the oven at 180ºC for 10 minutes.
1
2. Lightly grease 6 x
/
cup capacity muffin pans
2
with melted butter. Ensure the muffin pan is a
suitable size for the Pizza 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.
6. Bake at 160ºC 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.
12
R13
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