Chocolate Drop Frangapanies

Ingredients:-

8 Ready Made Pastry Cases
1 Egg
90g Golden Caster Sugar
100g Ground Almonds
100g Butter
Splash Vanilla Extract
1 50g Bag of Chocolate chips

Preheat Oven to Gas Mark 5, 190 degrees.

In a large bowl, mix the egg, sugar, butter, almonds and vanilla essence to a soft paste.

Lay out the pastry cases on a baking tray and sprinkle the base of them with chocolate drops.

Cover the chocolate drops with a big dollop of the almond mix. Put in the preheated oven for apx 18 minutes until they are golden on top. Serve with cream!

Courgette & Choc Chip Muffins

Ingredients:-

110g white self raising flour
125g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
pinch of salt
110g wholemeal self raising flour
85g melted butter
180 ml milk
1 egg lightly beaten
125 g courgette, grated
125 g chocolate chips
1 tsp demerera sugar

Preheat oven to gas mark 4, 170 degrees


Sieve together the white flour, sugar, mixed spice, salt and baking powder. Then sift in the brown flour and save the remaining bran in the sieve.

Melt the butter, allow to cool down and then mix with the milk and egg. Stir in the grated courgette, chocolate and then the flour mixture. Do not over mix.

Line a muffin tray with 12 paper cases.

Fill each one with the muffin mix till about 2/3 full. Mix together the reserved bran and demerera sugar and sprinkle on top of each muffin.

Bake for 25 minutes.