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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Saturday, 2 June 2012

Fruitdrop Box Review and Recipes

*** This is a sponsored post ***

Fruitdrop offers a fruit delivery service for offices in the UK.  It is a friendly, flexible and reliable service that can be tailored to your company’s needs, tastes and budget.

Fruitdrop recognise that we spend 60% of our time at work and are encouraging employees to try to eat 3 of their 5 a day at work by providing a cost effective solution to employers and helping employees to eat healthily.

You can also follow Fruitdrop on Twitter and connect with them on Facebook.

I was sent a huge box of fruit from Fruitdrop to try and the fruit was excellent quality and my 3 daughters thought they were in heaven with all the delicious fruit in our house LOL  There were 50 pieces of fruit, plus two large punnets of grapes.  We managed to devour all the fruit within 4 days and the fruit kept well until we were ready to eat it.

I was asked to come up with a couple of recipes using fruit from the Fruitdrop box and here they are:

Fruitbowl Muffins

I used pears in these muffins but you could use apples, plums or dried fruit.  This recipe made 16 reasonably sized muffins.

300g self raising flour
1 teaspoon of ground cinnamon
100g light soft brown sugar
200g tub of yoghurt, either flavoured or plain
1 large free range egg, lightly beaten
125ml oil
1½ cups chopped fruit (I used a coffee mug to measure the fruit)

Preheat your oven to 180°C/ 160°C fan forced/ Gas Mark 4. Line two muffin tins with paper cases as this recipe makes 16 muffins.  You could of course make bigger muffins and make only 12 muffins so that you only need to use one muffin tray.

Put the flour, cinnamon and light soft brown sugar into a large bowl and mix to combine.  Make a well in the centre of the dry ingredients. 

Add the yoghurt, lightly beaten egg and oil.  Stir until mixture the has nearly totally combined.  Add your choice of chopped fruit and stir the mixture a couple more times to incorporate the fruit.  Be careful not to overmix the batter or your muffins will be tough.  The mixture should be quite lumpy.  Divide amongst the lined muffin tin holes.  Sprinkle the top of the muffins with a little sugar and dusting of cinnamon if you want.

Bake the muffins your preheated oven for 25 minutes or until golden brown and cooked through.

Perfect snack with a cuppa!

Quick and Easy Banana Cake

125g butter, at room temperature
1 1/2 cups caster sugar
500-600g (unpeeled weight) spotty over-ripe bananas, about 4 large bananas
3 large free range eggs
1 tsp vanilla extract (optional)
2 1/2 cups self-raising flour

Preheat oven to 180°C. Line a round 23cm square cake tin with non-stick baking paper.

Cream the butter and sugar until pale and creamy, mash the bananas and beat well in to the mixture. It will look curdled but don't panic. Beat in the eggs one at a time adding 1/2 a cup of the flour so the mixture comes together. Add the last 1 cup of flour (and vanilla if using) then beat for one minute on low speed or until well combined.

Pour the mixture into the prepared cake tin & gently shake to level, don't bang it. Bake in oven at 180°C for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the cake tin for 10 minutes to cool slightly before transferring the cake to a wire rack to cool completely.

You can leave the cake uniced or ice it with 200g of icing sugar mixed with 1 teaspoon of vanilla extract and a little water.  Add the water a teaspoon at a time to achieve the consistency you like your icing to be. 

 
 
 
*** This is a sponsored post ***


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