2 Classic Everyday Bakes

One video, two classic bakes! Everyone needs a great recipe for thumbprint cookies and carrot cake muffins - so we put them all together for you. These simple recipes are ideal for baking with kids or baking for the family. And you won't believe the secret ingredient: granola! Granola bakes are perfect for healthier snacking and lunchbox treats. It's safe to say that these recipes will make your baking dreams *crumb* true

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FULL RECIPE

5-INGREDIENT THUMBPRINT COOKIES

Makes 20

INGREDIENTS

For the cookies:
3 ripe bananas
2 cups (248g) KelloggsTM Crunchy Granola with a Hint of Cinnamon
5 tbsp peanut butter

For the filling:
cup dark chocolate, melted
cup strawberry jam

METHOD

1. Preheat the oven to 180C and line a baking tray with baking paper.
2. In a medium mixing bowl, mash the bananas until smooth and lump-free. Add the KelloggsTM Crunchy Granola with a Hint of Cinnamon and the peanut butter. Stir with a spoon until combined.
3. Spoon tablespoon-sized balls of cookie dough onto the baking paper.
4. Use your thumb or the back of a small measuring spoon and press into the middle of the cookie dough to create an indent. Chefs Tip: *Spray the back of the spoon with grease-spray to ensure that the batter does not stick.
5. Bake the cookies in the oven for 15-20 minutes until golden.
6. Place the cookies on a cooling rack and allow to cool, about 5 minutes. The cookies will crisp up slightly as they cool.

For the filling:
7. Once cooled, fill half of the cookies with the melted dark chocolate and the other half with strawberry jam until all of the cookies are filled. Serve the cookies on a plate with a glass of milk and ENJOY! *Chefs Tip: Store the cookies in an airtight container for up to a week!

SECRET CENTRE CARROT CAKE MUFFINS

Makes 12 muffins

INGREDIENTS

1 cups cake flour
1 tsp baking powder
tsp bicarbonate of soda
cup oil
cup light brown sugar
2 eggs
cup full cream plain yoghurt
1 cup finely grated carrots
1 cups Kelloggs Crunchy Granola With A Hint of Cinnamon
1 tub (230g) cream cheese, softened
cup icing sugar
3 tsp milk

METHOD

1. Preheat the oven to 200C and grease a 12-hole muffin tray.
2. In a large mixing bowl, sieve together the flour, baking powder and bicarbonate of soda.
3. In another mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time until fully incorporated.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Carefully fold in the yoghurt, grated carrots and 1 cup of Kelloggs Crunchy Granola With A Hint of Cinnamon.
6. Add a heaped spoonful of the batter into each muffin tin cup.
7. Whisk together the cream cheese and icing sugar using a fork. Spoon a heaped teaspoon of the cream cheese mixture into the centre of the carrot cake batter and top with more batter, filling the cups full.
8. Sprinkle the remaining granola over each muffin and bake for about 15 minutes.
9. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.
10. Prepare a glaze by stirring about 3 teaspoons of milk into the remaining cream cheese mixture to achieve a runny consistency. Garnish with a drizzle of the cream cheese glaze.
11. Serve for breakfast and ENJOY!

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