Baking with Pinecones...
Many people have been asking about baking muffins and cakes in our pinecone moulds.
At Butter and Bright HQ we are here to say that it works like a charm!
We used the following recipe to make muffins in our moulds. They baked up just beautiful and paired with a fresh garden rose, a mini plunger of hot coffee and some butter our morning became 6 star! Imagine treating your guests to a Room Service tray like this, what a way to make them feel welcome.
BANANA CHOCOLATE CHIP PINECONE MUFFINS
Makes 16 pinecone muffins
- 1/2 cup soft butter
- 2 eggs whipped lightly
- 1 cup brown sugar or raw sugar
- 3 - 4 ripe bananas mashed
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 teaspoon vanilla
- 1/2 cup cream or sour cream
- 1/2 tsp salt
- 1 cup chocolate chips
- 2 Tbs melted or soft butter for greasing
- Preheat oven to 180 degrees Celsius.
- Using gloved hands or a pastry brush, butter your moulds liberally. Be sure to get the butter rubbed in under the lip of mould and into all the crevices.
- Cream together your 1/2 cup butter and sugar for about 2 minutes
- Add eggs and banana - mix for 30 seconds.
- Add flour, baking soda and baking powder, salt and vanilla. Mix lightly till combined
- Fold in chocolate chips - do not overmix.
- Use a spoon to carefully fill moulds to 3/4
- Tap the moulds on a bench to ensure the cones are full to the peak.
- Place on a baking sheet and bake for 35 minutes
- Let cool in tray. Freeze for ease of removal.
- Carefully remove the mound that has baked out the base of the moulds and flip back the lip on base.
- Push from the top of pinecone and gently ease from the mould.
- Dust liberally with icing sugar or edible gold and serve with butter, honeycomb, yoghurt, salted caramel or fresh berries!
Have fun and be sure to let us know how your pinecone baking turns out!