1、Mini elf doughnuts

Don't let Santa's elves get left out this Christmas! Kids will love to help bake and decorate these tiny treats and leave them by their stockings - and you can add some carrots for Rudolph too

Mini elf doughnuts recipe

Ingredients

Method

Brush some melted butter in the holes of a 24-hole mini muffin tin.
  • Put the flour, baking powder, cinnamon, nutmeg and sugar in a big bowl and mix together with your hands.
  • Pour the melted butter into a jug with the egg, vanilla, maple syrup and buttermilk, and mix together with a fork.
  • Pour the wet ingredients over the dry ones and use a big wooden spoon to mix until there are no lumps.
  • Use teaspoons to divide the mixture between the holes in the tin. Bake in the oven for 8-10 mins, then cool in the tin.
  • Now it's time to turn them into doughnuts. Once cool, carefully tip the cakes out. Sit each on a chopping board and push an apple corer into the centre to cut the middle out so you have a ring.
  • Put the icing sugar and milk in a saucepan over a low heat. Whisk until runny and smooth. Divide the icing between three bowls, and mix a little green food colouring into one bowl, and a little red colouring into another.
  • Sit the doughnuts on a wire rack (so the drips can fall off), then spoon a little icing onto each. Decorate with sprinkles and writing icing, if you like. As this glaze dries quickly, finish decorating one colour, then start the next colour. If the icing is not runny enough, put in the microwave for 10 secs and stir well. Will keep for 2 days.

  • https://www.truecookbook.com/recipe/mini-elf-doughnuts-8894/

    2、Mini spinach & cottage cheese frittatas

    Tiny omelette bites that are ideal for lunchboxes- dill, nutmeg and spring onion keep them flavour-packed, but they're still good for you
    Mini spinach & cottage cheese frittatas recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
    2. Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
    3. Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.

    3、Spicy mini meatloaves

    These freezer-friendly meatloaves are packed full of iron and are low-fat to boot
    Spicy mini meatloaves recipe

    Ingredients

    • 1kg lean minced beef
    • 100g white breadcrumbs
    • 3 spring onions, trimmed and finely chopped
    • 2 garlic cloves, crushed
    • 2 eggs, beaten
    • 2 tsp ground cumin
    • ½ tsp Tabasco sauce, optional
    • handful coriander leaves, finely chopped
    • 12 cherry tomatoes, halved
    • 6-8 tbsp chilli sauce (we used Linghams), optional
    • vegetable oil, for greasing

    Method

    1. Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
    2. Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
    3. To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
    4. To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.

    4、Mini muffin pizzas

    This ingenious recipe means you can dish up delightful mini pizzas for kids in next to no time
    Mini muffin pizzas recipe

    Ingredients

    Method

    1. Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
    2. Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
    3. Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
    4. Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.

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