Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1 egg
1 teaspoon vanilla
⅓ cup butter, melted                                                                                                           100g milk chocolate chips

Instructions
Preheat oven to 180C/160 fan oven.
Coat cupcake pans with non-stick spray, or use paper liners. This mixture makes 18 cupcakes.
Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Stir in 75g of chocolate chips. Divide the mixture into each bun liner. Top each bun with the remaining chocolate chips and lightly press them in.
Bake for 15-18 minutes. Cupcakes will spring back when lightly tapped. Cool on a wire rack.

Ingredients

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8oz) sour cream
½ cup light olive oil or vegetable oil
1 tsp vanilla extract
¼ tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder
1 medium lemon (zest and juice), divided
½ Tbsp cornflour
16 oz (450g) fresh** blueberries
Powdered sugar to dust the top, optional
Instructions

Prep:

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 180C/160C fan oven.
Method:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp cornflour   and 1 tsp lemon juice, stirring until well combined and no dry white cornflour remains.
Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake for 45 to 55 min, or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
Notes

**If using frozen blueberries, thaw and drain then toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.

Ingredients

120g butter

200g caster sugar

2 large eggs

1 teaspoon vanilla extract

20 g cocoa powder

1 teaspoon red food gel

250mls buttermilk

30mls sunflower oil

280g plain flour

1 teaspoon bicarbonate of soda

1 tablespoon white vinegar

Frosting

150g butter (softened)

680g icing sugar

1 teaspoon vanilla extract

100g cream cheese (softened)

Method

Heat oven to 180C fan oven. Line tins with 24 liners.

Beat butter and sugar until well combined. Add eggs and vanilla and continue beating. Now add the rest of the cupcake ingredients and beat until combined. Divide the mixture into 24 cupcakes and bake for 15-18 minutes. Cool on a wire rack.                                 Beat the butter, icing sugar, vanilla extract and cream cheese together. Mix until light and fluffy. If mixture is too stiff add a little milk. Ice top of cupcakes.

Ingredients

For the Doughnuts
1 and 1/2 cups plain/all-purpose flour 190g
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cocoa powder 50g
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup orange juice 60ml
1 large egg
1/2 cup light brown sugar 100g
1/2 cup Greek style yogurt 120ml
2 tablespoons unsalted butter 30g, melted
Zest of 1 large orange
For the Glaze
1/2 cup chocolate chips 100g
2 tablespoons unsalted butter 30g
2 teaspoons light corn syrup/golden syrup
2 teaspoons orange juice
Chocolate sprinkles to garnish

Instructions

For the Doughnuts
Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
Whisk together the flour, baking powder, baking soda, cocoa powder, salt, nutmeg, and zest. Set aside.
Whisk together the orange juice, egg, sugar, yogurt, and melted butter until combined.
Pour the wet ingredients into the dry ingredients, and mix until just combined. If the mixture seems too dry add some milk.  Fold in the orange zest. Do not over-mix. Spoon the batter into the prepared doughnut pan and smooth out. Bake for 5 – 7 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Glaze
Place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 10 seconds. Stir in the orange juice.
Dip each doughnut into the glaze, garnish with chocolate sprinkles, and leave to set on the wire rack.

Ingredients
1 1/2 Cups Plain flour
3 Tbsp. cocoa (unsweetened)
1 Cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Frosting                                                                                                                                   100g chocolate chips                                                                                                                 30g butter                                                                                                                               1 teaspoon flavouring eg. orange, caramel,vanilla                                                                          2 teaspoon golden syrup
Preheat oven to 180ºC/fan 160ºC. Grease an 8″ square cake tin.

Mix first 5 dry ingredients in a bowl. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Pour mixture into prepared tin.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool on a wire rack.

To make frosting.                                                                                                                 Put chocolate, butter and golden syrup in a microwave safe bowl. Microwave until melted and smooth stirring every 10 seconds. Stir in flavouring and spread on cooled cake.

Ingredients

6 tablespoons plain flour

2 tablespoons white sugar

1/2 teaspoon baking powder

3/4 teaspoon espresso powder

1 1/2 tablespoons Baileys Irish Cream

3 1/2 tablespoons low fat milk

3/4 tablespoon vegetable oil

3 tablespoons chocolate chips

Method

In a large microwave safe mug, add all ingredients except chocolate chips. Mix together with a small whisk until batter is smooth and no lumps remain. Stir in 2 tablespoons of chocolate chips. Sprinkle remaining chocolate chips on top. Cook for approximately 1 minute 20 seconds. Cooking time may vary depending on microwave. Let cool for a few minutes before eating. Serve with whipped cream or ice cream.

Ingredients

250g porridge oats

50g desiccated coconut

85g mixed chopped nuts

15g mixed seeds

2 tablespoons maple syrup

1 egg white, whisked

1 tablespoon coconut oil, melted

Method

Put all the ingredients in a large bowl and mix well. Put the mixture into the actifry and cook for 15-20 minutes. Place on a large plate and allow to cool completely before storing in an airtight container.

Ingredients
Serves: 12
250g self-raising flour
100g light soft brown sugar
1tbsp baking powder
2 eggs
150ml milk
5tbsp vegetable oil
1tsp vanilla extract
397g can Carnation Caramel
100g roasted hazelnuts, chopped

Preheat the oven to 190°C, fan oven 170ºC.
Place the flour, sugar and baking powder into a bowl and mix well.
In a separate bowl, mix the eggs, milk, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating. Drop spoonfuls of the caramel into the mixture, gently swirl through, but don’t mix it in – its nice to see little pockets of caramel bubbles in the finished muffins.
Place muffin cases in the tin. Spoon the mixture into the cases until quite full. Top each muffin with chopped hazelnuts. Bake in the preheated oven for 20 minutes and eat fresh and warm.