The creepy magnetic escalators in St Lukes never fail to unnerve me. I think I’d rather pit myself against harried mothers with their run away trolleys than be stuck behind an immovable object on an escalator.
When Tara’s suitacse arrived 5 days after she did it contained presents! One of our favourites was the large bottle of Sriracha which we liberally apply to everything, especially my eggs!
The tunnels at North Head and the Three Amigos are both so equally photogenic that it was impossible to resist snapping 10,000 pics. This is one of my favorites.
The last day of my holiday is here and my camera roll is positively bursting with gorgeous memories I can’t wait to share. We have had so much fun with Tara over the last two weeks I may need another holiday to recover!
This just about makes me want to take some mushrooms and run off to the desert in a bikini, Enjoy!
We didn’t bother with the mad Post-Christmas shopping frenzy, but I DID bother with the Country Road sale, it was so good! The weather has kept us indoors for so many days lately, luckily E has lots of new books to read, he …
This is neither a glamourous nor adventurous recipe but damnit we have some serious stock of Weet-Bix in the pantry! All that aside, these muffins are really good, knobby with lots of texture, super easy and quick to make and they taste delish.
Recipe from Food in A Minute
Ingredients
Tips
Grease muffin tins with a light spray of vegetable oil rather than butter.
Method
1. Preheat oven to 190°C. Drain Peaches , reserve the juice and chop peaches.
2. Place the crushed Sanitarium Weet-Bix biscuits, wholemeal flour, flour, brown sugar, baking powder and cinnamon into a mixing bowl. Stir ingredients together and add the chopped peaches.
3. Pour the milk and reserved fruit juice into a bowl. Add the eggs and baking soda. Whisk to mix.
4. Pour the egg mix into the dry ingredients. Add the melted butter. Mix together, being careful not to over-mix or the muffins will be tough.
5. Spoon the mixture into greased muffin tins. Bake for 18-20 minutes, until muffins are golden and spring back at a touch. Allow to cool for 5 minutes before turning onto a cooling rack.
