Panasonic NNCT857 Cookery Book & Operating Instructions page 148

Ingredients
250g (9oz) butter
275g (10oz) golden syrup
75g (3oz) light
muscovado sugar
425g (15oz) porridge
oats
Ingredients
200g (7oz) plain flour
3 ml (½ tsp) bicarbonate
of soda
10 ml (2tsp) baking
powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or
frozen berries,
raspberries or blueberries
are ideal
Dish: bowl, 30 x 20 x 3.5 cm (12"x 8"x ½") tin lined with
lightly buttered greaseproof paper
Oven Accessory: glass turntable + low wire rack on metal
tray
1. Place the butter, syrup and sugar into bowl. Place on glass
turntable and cook on MEDIUM MICROWAVE for 4-5 mins.
2. Pre-heat the oven on CONVECTION 180°C.
3. Stir the oats into the butter and press the mixture into the tin
4. Place tin on low wire rack and cook on CONVECTION 180°C
for 20-25 mins.
5. Leave to cool in the tin for 5 mins. then mark into 18 pieces.
Allow to cool completely before removing from the tin.
Dish: 2 x 6 hole muffin tins + 12 paper muffin cases
Oven Accessory: enamel shelf in lower position and wire
shelf in upper position
1. Sift together the flour, bicarbonate, baking powder and salt.
Stir in the sugar.
2. Melt butter for the muffins on HIGH MICROWAVE for
30 secs - 1 min. Cool slightly then mix in the buttermilk and
egg.
3. Preheat oven on CONVECTION 200°C with shelves in posi-
tion.
4. Lightly stir the buttermilk mixture into the flour mixture.
5. Fold in the fruit.
6. Divide mixture equally between 12 muffin cases.
7. Place muffin tins on shelves and cook on CONVECTION
200°C for 20-25 mins. or until browned and well risen. Repeat
with remaining tin.
146
Makes 12