Panasonic NN-CT559W Operating Instructions & Cookery Book page 108

I
ngredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado
sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muscovado
sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated
coconut
1 lemon, grated rind plus
30 ml juice
I
ngredients
Streusel Topping
50 g (2 oz) butter
75 g (3 oz) plain flour
30 ml (2 tbsp) granulated
sugar
15 ml (1 tbsp) ground mixed
spice
Muffins
225 g (8 oz) plain flour
10 ml (2 tsp) baking powder
150 g (6 oz) caster sugar
1 /
2.5 ml ( tsp) salt
2
1 /
finely grated rind of
2
175 g (6 oz) fresh or frozen
berries, raspberries or
blueberries are ideal
75 g (3oz) butter
110 ml (6 fl oz) buttermilk
1 egg, lightly beaten
1 /
2.5 ml ( tsp) vanilla
2
essence
106
Lemon and raisin flapjacks
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased
Oven accessory: glass turntable + metal tray
1. Place the flour, oats and sugar in a bowl and rub in the
butter. Press the mixture into the greased dish and press
until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power
for 30 - 60 seconds or until melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination:
CONVECTION 220°C + SIMMER power for 8 - 9 minutes
or until firm and golden brown. Divide into equal pieces and
allow to cool.
Streusel topped fruit muffins
Dish: 2 x 6 hole muffin tin + 12 paper muffin cases
Oven accessory: glass turntable + metal tray
1. Melt the butter on HIGH power for 10-20 seconds. Combine
the streusel topping ingredients to make a soft dough and
reserve. Chill.
2. Sift together the flour, baking powder, sugar and salt. Add
the lemon rind and the fruit.
3. Melt the butter on HIGH power for 30 seconds - 1 minute,
mix in the buttermilk, egg and vanilla essence. Lightly stir in
the flour mixture and divide between 12 muffin cases.
lemon
4. Crumble small amounts of streusel topping over each
muffin and cook in two batches in preheated oven on
CONVECTION 180°C for 22 minutes, until browned and
well risen.
Makes 12