Welcome back to Kitchen Garden. It has been so wonderful to see all our Prep, Year 1 and 2 classes back with their beautiful smiling faces.
As a welcome back, we decided to use our beautiful oranges to make orange and poppyseed muffins. They were a great hit and I will put the recipes below for you to do at home.
In the garden we harvested our pumpkin, tomatoes, sweet peas, strawberry, lemons and some more oranges. We also pulled out our old pumpkin vine and tomato plants and added some more soil to get ready to plant our potatoes and carrots. Of course, there was plenty of weeding, watering and mulching to be done.
We are looking forward to a wonderful Term 3 in Kitchen Garden.
Debbie and Danielle.
Orange and poppy seed muffins
1 Tbs poppy seeds
3/4 cup milk
2 1/2 cups self raising flour
3/4 cup sugar
125g melted butter
2 tsp finally shredded orange rind
1/4 cup orange juice
Preheat oven to 190 and grease muffin tin with melted butter.
Combine poppy seeds and 1/4 cup of milk in small bowl and set aside for 10 minutes.
Combine flour and sugar in a large bowl. Add poppy seed mix along with the remaining milk, butter, eggs.
Orange rind and juice, and stir with a metal spoon until just combined (do not over mix).
Spoon the batter into muffin pans. Bake for 25 minutes or until skewer comes out clean. Cool on wire rack.
Gluten, Dairy, Egg and Sugar Free Orange & Poppy Seed Muffins
2 small Bananas
Juice of 2 medium oranges (85ml)
2 tsp poppy seeds
1/4 cup oil
2 tsp baking soda, 2 tsp vinegar mix together (this is to replace eggs)
1 1/4 cup GF Flour
2 tsp baking powder
Preheat oven to 180C
Mash bananas then add orange juice, oil and egg replacement mix to bananas and mix well.
Add poppy seeds, flour and baking powder and mix till just combined.
Spoon into muffin cases and bake for 20-25 minutes.
Debbie Goddard, Kitchen Garden Coordinator