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Utterly scrummy Ski Sensations creamy fruit dessert muffins recipe

Utterly scrummy Ski Sensations creamy fruit dessert muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

Super quick and easy, these muffins are kept light and moist with the addition of Ski Sensations creamy dessert. Use the pot to measure ingredients too!

4 people made this

IngredientsMakes: 6 fruit dessert muffins

  • 2 (70g) pots of Ski Sensations Creamy Fruit Dessert
  • 1 pot sunflower oil
  • 1 free range egg
  • 1 pot caster sugar
  • 3 pots self raising flour
  • 1 pot of diced fruit, plus extra for decoration

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 180 C /160 C fan / Gas 4 and line a non-stick muffin tin with 6 paper cases.
  2. Gently mix the ingredients together in the order they are listed. Do not beat the mixture.
  3. Divide the mixture between the lined muffin tin holes. Decorate the tops of the muffins with fruit if you wish.
  4. Bake for 20 to 25 minutes until firm and golden brown. Remove from the oven and enjoy warm, or allow to cool on a rack.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

So after picking 2k of blackberries, making Jam, Blackberry Liquor and pies. I had just enough to search for Muffin recipes and found this. I used 2 Activia vanilla yoghurts and the remaining Blackberries, and they are Lush!!! Such a simple recipe I shall certainly do this again, the variations are limitless!! Only difference I made 12 not 6 from the same quantity, you must have a HUGE muffin tray!! ty xx-31 Aug 2015


11yo's Birthday Cake - How to save a cake that's sunk in the middle

I didn't have the ingredients, energy or time to make another so had to work with what I had. I decided to be a bit cunning and use sweets to fill the large crater so nobody would know and I would look like a genius Super Mum for hiding sweets in her cake. I spread a layer of chocolate ganache, or you could use buttercream over the entire outside of the cake and a thin layer of ganache in the crater to hold the sweets in place. I then filled the crater with smarties and finished with a layer of chocolate buttons flat side up to provide a flat surface to ice the cake with. A reasonably thick layer of ganache was carefully spread over the top of the cake, including over the sweets and chocolate buttons. The cake was then chilled in the fridge overnight so the ganache was really firm which made coating the cake in sugarpaste much easier.

I coated the cake in bright blue sugarpaste and covered it with sugarpaste flowers and buttons, as per my daughters labelled illustration she had given me to work from. I used this Chocolate Cake recipe to bake the cake. I baked another Chocolate Cake using that today, made sure I tested it was cooked through after baking, and the cake baked perfectly so I think the sunken cake disaster was a one off, thankfully.


Berry Baked Doughnuts

Baking with yogurt and dairy products is one of my favourite ways to whip up an easy sponge so when the folks behind new dairy dessert Ski Sensations set up an exclusive blogger challenge I knew exactly what to make.

Ski in my mind is synonymous with skiing – the brand has been around for 50 years and whilst I’m not quite that old I do remember this retro advert for ski with strapline “as recommended by the Ski instructor” – which since my father was indeed a ski instructor I found this highly amusing as a child.

I’m pleased to say the packaging is still that iconic blue – sadly the milk churn shaped pots seem to have been ditched in around 1979 (in this nicely zeitgeisty 1970s Ski advert I also dug up on You Tube) so maybe we should start a campaign to bring those back right now.

It’s important to make the distinction that Ski Sensation is not yogurt. Rather it’s an indulgent fruit dairy dessert you’ll find it in the section with grown up puds in pots rather than amongst the cartoon cartons aimed at kiddies. That said, it behaves similarly with yogurt in baking so you could try using it in any sweet recipes featuring yogurt for a similar effect.

Hiding in the cupboards was my new silicone doughnut mould. This recipe involves none of that creaming fat and sugar faff here – simply spoon the batter into the moulds and bake. Similar to muffins, the quickest whisk of the ingredients, and you’re virtually good to go.

All four of us have each produced recipes and serving suggestions using Ski Sensations and these will shortly be showcased upon the official Ski Facebook page.

Keep tabs on each blogger recipe as it is announced then the happy recipe hop will culminate with a vote by followers of the Ski Facebook page will take place at the end of the month. A lucky Facebook-liking-recipe-voting follower will win a set of Ceracraft pans and the recipe that gets the most votes will be immortalised on video in the respective blogger’s kitchen!

To join in the fun, hop on over to the official Ski Facebook page and hit “like” to stay in touch.

Meanwhile I will leave you with a nibble of my Ski Sensations creation… baked berry doughnuts!

Baked Berry Donuts using Ski Sensations Makes 8-10

Ingredients
70g pot Ski Sensations strawberries & cream flavour dessert
1 large egg
125g caster sugar
45ml sunflower oil
110g self raising flour
50g raspberries

Equipment needed:
Silicone donut ring mould
Cake release baking spray (optional)

Directions:

1. Preheat the oven to 180c / Gas mark 4.
2. Place the Ski Sensations dessert, egg, caster sugar, flour and oil in a medium size mixing bowl.
3. Gently beat the ingredients together until just blended and smooth.
4. Spray the mould with cake release spray if using. Decant the batter into the mould using two teaspoons.
5. Bake the donuts for 15 minutes until golden and springy to the touch.
6. Allow the donuts to cool for a few minutes in the moulds then gently pop them out and transfer to a wire rack to cool completely.
7. When ready to serve, pop a raspberry into each hole.

Tip: if you don’t have a donut mould, try making them with a muffin mould instead.

Recipe and pictures commissioned by Ski for a fee in conjunction with their Facebook campaign and associated competition running between 31 March – 4 April.


Our Family Meal Plan for this week - 㿠

Oh and I want the potato wedges! I am so impressed with you lady!

I've never made bean burgers, will have to give that a try! Writing down your budget is a good idea as I always end up spending a lot more than I should, maybe if I did that it might shock me into spending less! Have a good week :) xx

You have some very good ideas here - think I will try the bean burgers too! I need to meal plan as it definitely helps - thank you for your ideas.

Yum! Sounds fab as always! Visiting from #mealplanningmonday

The beef koftas sound good! I'll have to give those a try

Love that your bean burgers are egg free and that you do meat free Monday xx

Happy Birthday to your girl! Hope she has a fa day!!
I like the sound of the Bean Burgers x


"This is extremely good! I had hazelnut butter on hand and just mixed in rice syrup (instead of agave), cocoa powder and vanilla."

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STRAWBERRY CREAM CHEESE COBBLER

The baked strawberry cream cheese cobbler was utterly delicious, and the Chief Taster is lucky that I forced self-control upon myself when I ate a piece. I will confess that after baking, taking photos of it, then serving myself a portion of it, I did think to myself “he’s at work. If you ate it all, he will never know. He won’t look at the website when you publish the recipe. He’ll never know. It’s the perfect dessert crime!”. However, after a review of the wedding video and a note of the vows made, I left him some.


"This recipe is wonderful! I've made the batter into a Bundt cake, muffins and as a loaf. It really doesn't matter which way you bake it, it's amazing! I let the cake sit for 24 hours, as it really gives a chance for the strawberries to meld in with the baked ingredients, so that it's moist and perfect.”


Utterly scrummy Ski Sensations creamy fruit dessert muffins recipe - Recipes

Ivory and brown teff are sweet-tasting grains unlike any other. Brown teff has a subtle hazelnut, almost chocolate-like flavor and a moist texture similar to millet (but more exotic). Ivory teff has a milder flavor than the brown.

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Teff is rich tasting and very versatile. To complement its great flavor, use other 100% natural and organic ingredients. Bring out the best in all you cook and bake with ivory and brown teff grain and flour.


Don’t keep these chocolate almond butter cookies for a special occasion – every day is special, which means they should be enjoyed whenever you fancy, and because they’re flourless, they are paleo-friendly, too.

Soaking and then blending cashews is an excellent way to create a cheesecake filling which is totally dairy-free, and this recipe needs no baking so it’s simple and easy, too.


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