Christmas Baking Recipes – Muffins, Raspberries and Ice-Cream

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If you wanna try your hands on a few great baking recipes for Christmas, then come right over here and I’ll show you 2 different recipes for you to have a look at.

1.Raspberry and Coconut Muffins

Ingredients

• 1.5 cups of self raising flour
• Half teaspoon of baking powder
• 3/4 cup of equal baking.
• 1/4 cup of shredded coconut, toasted
• 2 eggs
• 3/4 cup of lite milk
• 3/4 cup of canola oil
• 1 cup of frozen raspberries, icing sugar, to dust.

Instructions

1. Preheat oven to 180°C / 160°C  fan. Line a 6-hole muffin tray with paper cases.
2. Sift together the flour and baking paper into a large bowl.
3. Add sugar and toasted coconut. In a small jug whisk together eggs, milk and oil.
4. Stir into flour mixture until just combined. Fold in Raspberries.
5. Divide mixture evenly into prepared holes.
6. Bake for 25-30 minutes until golden, and muffins spring back when lightly touched. Cool in the tine for 5 minutes.
7. Dust with icing sugar to serve.

2. Almond & Cranberry White Christmas Ice-cream

Ingredients

• 3/4 cup (85g) silvered almonds, roasted
• 1/4 cup of pistachios, coarsely chopped
• 1 cup of dried sweetened cranberries
• 1/2 teaspoon of ground cinnamon
• 2 tablespoons of grand marnier
• 2L of vanilla ice-cream

Topping

• 150g white chocolate
• 2 teaspoons of vegetable oil
• 1/4 cup of silvered almonds, roasted
• 1 tablespoon chopped pistachios

Instructions

• Combine the almonds, pistachios, cranberries, cinnamon and liqueur in  a small bowl. Set aside to soak for a minimum of 15 minutes to overnight. If not using liqueur, bypass this soaking step.
• Transfer the ice-cream to a large mixing bowl and set aside to soften for 10 minutes at room temperature. Gently fold the fruit and nut mixture through the ice-cream
• Working quickly, spoon the ice-cream mixture into twelve 150ml, or eight 200ml moulds. Smooth the surface evenly with the back of a knife.
• Cover with plastic wrap and freeze for 3 hours or until firm.
• Line a baking tray with baking paper. Wrap a hot damp sea towel around the moulds to loosen the ice-cream and invert onto the lined tray. Place the tray in the freezer for 15 minutes or until completely set.
• Bring a small saucepan half-filled with water to the boil. Place the chocolate in a bowl. Remove saucepan from the heat and sit the bowl over the hot water, making sure the bowl is not touching the water. Stir in the oil. Remove the bowl from the heat.
• Using a wide spatula, transfer the ice-creams onto individual serving plates.
• Drizzle melted chocolate over the tops and sprinkle with almonds and pistachios. Serve immediately.

*Tip: To make the moulds, use metal dariole cups, ramekins or teacups.