Save some room for dessert...

Here's how you can make some yummy desserts right in the comfort of your kitchen...

Blueberry Muffins

Ingredients: Flour 115 gm, baking powder 15 gm, salt 1 gm, castor sugar 65 gm, egg 1 no, milk 175 ml, vegetable oil 45 ml, ground cinnamon 5 gm, fresh blueberries 150 gm.

Method: Preheat the oven to 190oC. With an electric beater, beat together the flour, baking powder, salt, sugar, egg, milk, oil and cinnamon until smooth. Fold the blueberries into the flour mixture until just evenly combined. Spoon the mix into greased muffin trays until two thirds full. Bake at 180oC for 25 minutes or until golden brown. Leave to cool and serve.

Butterscotch Brownies

Ingredients: Butter 70 gm, eggs 2 no, brown sugar 90 gm, vanilla 5 gm, self-rising flour 85 gm, walnuts 80 gm, white chocolate chips 200 gm.

Method: Melt butter in a double boiler and add white chocolate chips to it. Beat eggs, brown sugar and vanilla until well mixed. Do not over whisk. Add the butter-chocolate mix to the egg mix. Fold in sieved flour. Add chopped walnuts. Pour the batter into a greased and lined tray. Bake at 180oC for 30 minutes. Leave to cool and then cut into bars.

Blueberry muffins

Pancakes

Ingredients: Flour 115 gm, sugar 20 gm, a pinch of salt, baking powder 8 gm, eggs 1 no, milk 225 ml, butter (melted) 30 gm.

Method: Sieve the dry ingredients. Combine the eggs, milk and fat. Add the liquid ingredients to the dry ingredients. Mix until combined. Do not overmix. Using a ladle, measure portions of batter onto greased, preheated griddle. Fry until golden brown. Turn over to brown the other side. Serve with jam, fruits, berries or maple syrup.

Almond Crunch

Ingredients: Butter 60 gm, icing sugar 80 gm, eggs 1 no, ground almonds 60 gm, flour 100 gm, almond essence 2 ml, dark chocolate 30 gm.

Method: Cream butter and sugar with an electric beater until light and fluffy. Add eggs and almond essence. Fold in flour mixed with ground almonds. Chill for about an hour. Preheat the oven. Remove the dough and break off small pieces and roll into balls with your hands. Place the balls on lightly greased baking trays, spacing them out as they will increase in size in the oven. Bake at 160oC for 20 minutes or until golden. Leave to cool. Melt chocolate in a bowl over hot water or in the microwave. Use the melted chocolate to sandwich the cookies in pairs. Leave to cool and set before serving.