Morning Tea at Work

***Sorry about the crazy fonts. I don't know what's going on!

It was my turn to supply some morning tea for the staff at work today so I busied myself yesterday and the day before making a range of goodies. 

I made:

• Mini Toblerone Muffins 

  

  These were packed with chocolate. I used dark, normal and milk Toblerones.

• Mini Cumin and Pea Muffins

  

  I thought these were lacking something but there were none left after morning tea!

• Snickers Brownies

  

  This was a winner! I was even asked for the recipe.

• Hommus Dip

  

The hommus I have now made many times before and the recipe is already on a previous blog post.

Mini Toblerone Muffins 

I added a little extra chocolate and used wholemeal flour.

Ingredients

• 1 cup plain flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/3 cup brown sugar
• 60g butter, melted, cooled
• 1/3 cup milk
• 1 egg, lightly whisked
• 100g Toblerone milk chocolate, chopped

Method

1. Preheat oven to 180°C. Grease two 12-hole 2-tablespoon capacity mini muffin pans or line with paper cases.
2. Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the centre.
3. Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Serve warm.

Cumin and Pea Muffins

I used wholemeal flour and added a little curry powder. The first batch was also sprinkled with parmesan cheese. Before baking the second set I stirred through some tomato sauce and fresh coriander.

Ingredients

• 2 teaspoons olive oil
• 1 brown onion, grated
• 1 garlic clove, crushed
• 1 tablespoon ground cumin
• 1 cup frozen peas
• 2 cups self-raising flour
• 80g butter, melted
• 1 egg, lightly beaten
• 1 cup milk

Method

1.     Preheat oven to 200°C. Grease twelve 1/3-cup capacity muffin holes.

2.     Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add cumin and peas. Cook for 2 minutes. Remove from heat. Allow to cool.

3.     Sift flour into a bowl. Combine butter, egg and milk in a jug. Mix well. Pour into flour. Stir gently until almost combined. Fold in pea mixture. Spoon mixture into muffin holes until three-quarters full.

4.     Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm.

Snickers Brownies

I found this recipe on another blog. It was originally for Mars Bar Brownies. I used a loaf tin which was definitely the wrong shape but all my other tins were too big. Because of the tin I used my brownies took much longer than 20mins to cook. The author of the original recipe used a 8"x8" tin.

Ingredients

½ cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla
1/3 cup cocoa powder
½ cup all self raising flour
3 Snickers Bars, chopped

Method

1. In a saucepan melt the margarine, remove from heat.
2. Add the brown sugar and stir until smooth. Check to make sure that the mixture is now cool enough that it won’t cook the egg, if it is too warm let it sit for a minute.
3. Add in the egg and vanilla, mixing until smooth.
4. Add the flour and cocoa powder, mixing until just mixed.
5. Pour just enough batter to cover the bottom of your pan, make a layer of Snickers and top with remaining mixture.

6. Bake at 180 degrees for 20 minutes, they will still be very gooey when removed from the oven, don’t worry about it. Let cool in the pan for 5 -8 minutes them remove to a wire rack (I like the parchment paper for this as you can just grab the sides and pick the brownies out of the pan.).
7. Once the brownies are cool, cut into pieces.