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Being home alone is not as fun as it sounds. Sure in the first hour and a half it's great. Hearing silence is pure bliss in comparison to someone (usually mum as she does appear to be the only one in our household that actually cares about how clean it is) nagging at you just about every 10 minutes to do the dishes, take down the washing, turn the TV down, put the shoes away (you get the idea).
Seeing as though I’m the only person in my whole family that actually likes cornflakes, I thought using up at least half of the box (if not more) of them would seem logical enough.
I don’t know about you but it seems that every second morning, mum is complaining and going on about how she has nothing to pack for our recess. I do admit that opening your lunch box to see fruit and biscuits every morning gets pretty boring and repetitive.
Honey cornflake cups are a quick, easy, delicious and hassle free lunch box filler or a quick little snack to make for parties. Being proportion controlled, they are perfect for any age but do be wary to classify this as a ‘sometimes food’ as it is quite high in sugar. The cleaning up afterwards is also very easy if you, like me hate doing the dishes.
Before I even had a chance to take them to school, mum, dad and my brother took one each, all of them complimenting how yummy they were. Upon bringing them to school, all my friends thought they were delicious.So without further adieu, let’s start cooking!
Honey Cornflake Cups
This recipe serves: 12 People
Preparation time: Half an hour give or take
To make Honey Cornflake Cups, you will need the following:
l 90g of butter
l 1/3 cup of sugar
l 1 tablespoon of honey
l 4 cups of cornflakes
l A muffin tin with enough holes to place 12 patties or more
l 12 muffin patties (preferably foil ones as they hold their shape easily)
Method
1. Preheat your oven to 150°C
2. Pour cornflakes into a large bowl
3. Melt the butter, sugar and honey in a saucepan (stirring with a wooden spoon occasionally) until the sugar is dissolved through and the mixture is frothy
4. Cover cornflakes in the mixture and gently mix so as to not make the cornflakes too crumbly.
5. Place the muffin patties into the tin
6. Evenly divide the mixture between the 12 patties
7. Place in the oven for around 12 minutes or until slightly golden
8. Once they have come out of the oven, place them on a drying rack or a big plate to cool until hard.
Tips
l When mixing the cornflakes with the mixture, stop as soon as cornflakes are covered evenly as you don’t want the butter to set before they’ve gone into the muffin tin.
l When removing the cups from the tin after they’ve been baked, be gentle with them so they don’t loose their shape.
l It is a good idea once they’ve cooled off to put them in the fridge inside the muffin moulds so they set in their shape and don’t go all flat and floppy
l These keep for about 2 weeks in an air tight container in your pantry cupboard, they don’t need to be refrigerated.
l To give them an extra shine, you can melt a bit of butter and honey together in a saucepan to drizzle on top of them after baking.
After baking them, I had a little spare time on my hands so I took some pictures of the end result
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