The combination fo the orange zest, golden syrup and nutmet turn this recipe from just another banana cake to something a little but special.

I have adapted this one from a cookbook I bought in 1989 called "muffin magic", by Diana Linfoot.  


Ingredients
Wet mix:
Rind of one orange
125g melted butter or oil (I've tried with both, works out fine either way)
2 Bananas
50g Sugar (I used raw)
90g Golden syrup
125g milk or yoghurt (or mix of two)

Dry Mix
90g oatmeal
350g SR Flour
1/4 tspn Baking powder
1/2 teaspoon nutmeg
180g choc buds

Method:
Preheat oven to 200degC
Grate the orange rind in the TMX by whizzing at SP10 for 10 seconds
Add butter and melt at 50deg, Sp1 2-3min-omit this step if using oil  
Add Bananas and chop/mash them on SP3-4 for 2-3 seconds.
Add Sugar, Syrup and milk/yoghurt and mix on SP4 for 5-10 seconds.
Weigh in the oatmeal, flour and baking soda and mix the wet and dry ingrediants together thoroughly on RevSP6 for approx 20 seconds. You may need to help the mixture mix using the spatula through the lid opening.
Add the choc buds and stir through for 5-10 seconds at SP4
Spoon mixture into muffin tray and bake for 20-25 minutes

Muffins are always best eaten warm, preferably just out of the oven  

I have converted this from a recipe I found in a magazine. I can't remember which magazine as I cut out the recipe.  

It uses seeds instead of nuts to get that crunchy 'nutty' flavour.

Ingredients:
50g butter (sometimes I use oil if I want to go dairy free)
100g Raw or demarara sugar
70g golden syrup (or honey)
90g pepitas (pumpkin seeds)
90g sunflower kernals
25g sesame seeds
1 WeetBix, crumbled or 30g oatmeal (I dont buy WeetBix so I substitute with the oatmeal instead)
45g rolled oats
75g self raising flour
50g dried cranberries

Method:
Preheat oven to 170^oC. Line a 20cm square tin with baking paper, letting two ends overhang for handles. Place butter, sugar and golden syrup in the   and   at 60^oC for 3-4 min at Speed 2, or until sugar dissolves. Cool mixture for 5 min in the bowl. Add the remaining ingredients and mix well at reverse/Speed 2 for 20-30 seconds. Press mixture evenly into the prepared tin. Bake for 25 minutes until set and golden brown. Cool completely in the tin then lift onto a cutting board and cut into slices. Store air tight.

members' comments

JD - I had all the ingredients except dried cranberries Millipede so replaced them with goji berries which I found need to be pushed down into the slice before baking so as not to burn.  It is a lovely slice, thanks so much for this recipe.  Can't stop at one piece though.

CC - These are delicious and very moreish, thanks for the recipe Millipede. They looked exactly like Judy's picture except I did use cranberries.

Chookie - These are very yummy. Had some made by Judy. Can recommend them and will be making some. Thank you Judy and Millipede.

JD - I made this recipe for the 3rd time today and tried something different. Once I tipped the mixture into the tin, I used another piece of baking paper to press it down firmly then left that piece on top during the baking process, only removing it for the final 5 minutes.  After it had cooled a bit in the tin, I upended it onto a bread board. The top was cold but the base was still a little warm  so it was much easier to slice through that side with the result that the lines were much cleaner. The slice is not as crumbly to eat either. 
This time I used a dried berry mix with sultanas and had bought the wrong oats so the flakes were much smaller (Uncle Toby's Quick oats instead of traditional) which may also have helped bind it together more than the larger flakes.

djinni373 - I think I'll add this one to favourites book.  Great recipe Millipede, thank you.

caquince - was a winner with the family.  Did not find it too crumbly - I used some baking paper over my palm to compress the slice as firmly as I could before baking and it appeared to work.  Used some unsalted almonds in place of some sunflower seeds as I did not have enough. I was thinking that it was kind of a nutritious recipe but it is probably closer to cookies than anything else; it resembles Anzac biscuits!  Yummy! Thanks for the recipe - will def make again!

cookie - I made this yesterday and pressed it down as Judy suggested. I also used 'instant oatmeal'. It is lovely. We found it a little sweet so next time I'll reduce the sugar. I cut it while it was still warm so it didn't crumble too much. I enjoyed eating the bits that fell off anyway.

Blissammy - I made these using the Tupperware T-bar set so they were pressed into muesli bar shape/size molds then tipped out onto the baking tray before going in the oven. They came out perfect & they are absolutely delicious! I think they are going to become a lunch box staple in this house! Love Love LOVE them!!

Karen-F - this recipe did not disappoint!  I like that it uses seeds for 'crunch' making them perfect for school lunchboxes. Given the mix includes pepitas, sunflower kernels, sesame seeds and cranberries, the colours really 'pop'!!!  I added chia seeds because I love them and used oatbran and GF flour as I prefer to cook wheat free. Thanks for sharing.

Bambi - love them. Will reduce sugar next time though.

I got this recipe from a recent women's weekly publication called "easy baking". It didn't take much to adapt it to the thermomix but I have altered with the amounts of some of the ingredients because I found their mix didn't completely fill the pipe tin.  I like this recipe because it contains veggies and wholemeal flour but still has a sweet cake like taste that make it palatable to kids  . Its also visually interesting when cooked in the pipe tin.

Ingredients:
100g softened butter
80g firmly packed brown sugar
1 egg
125g creamed corn
125g cold mashed pumpkin
200g wholemeal SR flour
2 tbspn milk

Method:
1. Prepare your pipe tin (8cm diameter x 20cm long) by putting on the base lid and then melting approx 30-50g butter and pouring it inside the tin. Add the top lid and then roll the butter around to liberally coat the inside of the tin.
2. Rearrange your oven shelves so that the pipe tin will be able to stand upright in the oven, and then preheat the oven to 170deg Celsius
3. Cream the butter and sugar in the  at Sp4(ish) for a few  minutes. I stop frequently to scrape down the sides of the bowl. But even then it wont cream up like you are used to in a regular mixer (but the cake still works out fine).
4. With the machine still running at Sp4 add the egg through the lid and mix for approx 10 seconds. Then add the remaining ingredients and mix for 30sec at Sp4.
5.Spoon the mixture into the tin, tap tin firmly to on the bench to remove air bubbles. Add the top lid.
6. Bake the roll UPRIGHT in the oven for 1 hour. Remove from oven, stand for 5 minutes and then remove lids and slide out of the tin and onto a wire rack to cool.

NOTES:
*If you dont have a pipe tin use a regular loaf tin and cover it with pleated alfoil to mimic the cook environment of the pipe tin. I made it this way the first time, so make sure I like the recipe before I invested in a pipe tin. I bought my pipe tin at Kitchen Warehouse for $12.
*I made up a batch mashed pumpkin in the TM and then froze portions of mashed pumpkin/corn mix (125g of each).

I have been using a few recipes off here since I joined, so I thought it was time I added one I adapted the gnocchi recipe from one I ripped out of a magazine (so cant give you its source) and the Baked tomato Sauce is adapted from a Stephanie Alexander recipe.

Name of Recipe: Gnocchi with Baked Tomato Sauce
Number of People: 4
Ingredients:
Gnocchi:
500g potatoes (I used common as mud Nadine variety), unpeeled and roughly chopped.
2 small eggs
1-2 cups of plain flour

Baked tomato sauce:
6-8 roma or well-ripened tomatoes, halved and deseeded
1 onion, sliced
garlic clove or 2, sliced
olive oil
Salt and pepper
250ml vegetable stock (more or less according to how thick you want the sauce to be)
1 tblspn tomato paste


Preparation:
Gnocchi:
Place potato in TM bowl with butterfly in place along with ~50ml of water. Cook potato 100deg, Speed 1 for 15-20 min (potato well cooked and falling apart). 'Mash' the potatoes by turning the TM on to Speed 4 for approx 20-30 sec. Take the lid off the TM, remove the butterfly and allow the mashed potato to cool in the bowl. Add the eggs to the potato mash, and turn the TM onto Speed 3-4 until the eggs and potato have combined (approx 5 sec), then gradually add enough flour through the top of the lid until a soft dough is formed (approx 30sec). Put the lid in the closed position and knead dough for 1 min- some dough will remain stuck under the blades- but dont worry too much. If you add more flour to get a firmer dough you will end up with hard gnocchi once its cooked. Tip gnocchi dough onto a floured surface and kneed lightly some more just to bring it into a round dough. Divide the dough into 6 equal portions. Roll each portion into a 1cm thick roll and cut into 1cm long pieces. On a floured surface press and roll each piece lightly with the back of a fork. Cook in boiling salted water (on the stove top) for 10-15min.

Sauce:
Place tomatoes, onions and garlic in a baking dish and toss with oil and season with salt and pepper. Bake in a 180deg oven for approx 1 hour, or until the tomatoes have collapsed on themselves. Tip the baked tomato mixture into the TM bowl and add stock and tomato paste. Cook 100deg, Reverse Speed soft, for 15 minutes.


Photos:

Tips/Hints:

This is the order in which I prepared this meal:
Got tomatoes baking in the oven then made the gnocchi  and put the sauepan of water on to boil. By then the tomatoes were ready, so I cleaned the TM bowl and I tipped them into the TM bowl and did the final stage of the sauce while the gnocchi was cooking in the saucepan.

Once you have made the gnocchi dont pile them onto of each other in a bowl as they all just clump back together into a dough again. I roll them and leave them in little rows on the bench until they are ready to go into the saucepan.