Doughnut maker-Doughnut batter

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 cups plain flour cup caster sugar 1 teaspoons baking powder 125g butter, melted cup milk 1 egg, lightly beaten Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnut are golden and cooked. Use a non-stick spatula to transfer doughnut to a wire rack. Repeat with remaining batter to make 10 donuts in total.

Doughnut maker-Basic glace icing

Preparation Time: 5 min Cooking Time: Serves: Ingredients: 2 cups gluten-free icing sugar mixture 2-2 tablespoons milk Method: 1. Sift icing sugar into a medium bowl. Stir in enough milk to make a soft, spreadable icing. Divide icing evenly among 3 glass bowls. Add a few drops of your choice of food colouring to each bowl. Stir to combine. 2. Drizzle over cooled doughnut. Sprinkle with decorations if desired and set aside until set.

Doughnut maker-Apple & mixed spice doughnuts

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 cups plain flour cup caster sugar 1 teaspoons baking powder 1 teaspoon ground cinnamon teaspoon mixed spice 125g butter, melted cup bakers apple, mashed cup milk 1 egg, lightly beaten Orange marmalade, heated, to serve Method: 1. Preheat doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, apple, milk and egg until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnuts to a wire rack. Repeat with remaining batter to make 10 donuts in total. Brush warm doughnuts with marmalade, if desired.

doughnut maker-Sugar-free chocolate icing

Preparation Time: 5 min Cooking Time: Serves: Ingredients: cup cocoa powder cup sugar substitute sweetner cup soy or skim milk Method: 1. Sift cocoa powder into a large bowl. Stir in sweetner and milk until smooth. Note: This icing does not set as a regular icing. Doughnuts that are iced with this icing should be served just after icing.

Doughnut maker-Choc chip doughnuts

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 1/2 cups plain flour cup caster sugar 1 1/2 teaspoons baking powder 125g butter, melted cup milk 1 egg, lightly beaten cup chocolate choc bits Cocoa powder, to dust Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnut are golden and cooked. Use a non-stick spatula to transfer doughnut to a wire rack. Repeat with remaining batter to make 10 donuts in total. Dust with cocoa powder, if desired.

Doughnut maker-Ganache icing

Preparation Time: 10 min Cooking Time: Serves: Ingredients: 100g good-quality dark chocolate, chopped cup thickened cream 40g butter, chopped Method: 1. Combine the chocolate, cream and butter in a medium heatproof bowl over a saucepan of simmering water (make sure bowl doesnt touch water). Cook, stirring with a metal spoon occasionally, for about 5 minutes or until chocolate melts and mixture combines. 2. Place in the fridge and use a metal spoon to beat every 15 minutes for about 30 minutes or until glossy and thickened. NOTE: To make white chocolate ganache simply substitute white chocolate for dark chocolate.

Doughnut maker-Gluten-free doughnut batter

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 1/2 cups gluten-free plain flour cup caster sugar 1 1/2 teaspoons gluten-free baking powder 125g butter, melted cup milk 1 egg, lightly beaten Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnuts to a wire rack. Repeat with remaining batter to make 10 doughnuts in total.

Doughnut maker-Cinnamon sugared doughnuts

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 1/2 cups plain flour cup caster sugar 1 1/2 teaspoons baking powder 125g butter, melted cup milk 1 egg, lightly beaten 100g butter, melted, extra cup caster sugar, extra 3 teaspoons ground cinnamon Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk, egg and choc chips until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnuts to a wire rack. Repeat with remaining batter to make 10 doughnuts in total. 3. Place the extra butter in a bowl. Combine the sugar and cinnamon in another bowl. Use a fork to dip a doughnut in the butter. Roll in sugar mixture to coat. Serve.

Doughnut maker-Lemon & poppy seed doughnut

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 2/3 cup milk 1 tablespoon poppy seeds 1 1/2 cups plain flour cup caster sugar 1 1/2 teaspoons baking powder 125g butter, melted 1 egg, lightly beaten 1 teaspoon finely grated lemon rind 1 tablespoon freshly squeezed lemon juice Lemon glace icing, (see recipe) to serve, if desired Method: 1. Soak poppy seeds in 1 tablespoon of milk for 10 minutes. 2. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk, egg, rind, juice and poppy seeds in milk until mixture forms a smooth batter. Transfer to a jug. 3. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnut to a wire rack. Repeat with remaining batter to make 10 doughnuts in total. 4. Drizzle cooled doughnuts with lemon icing (recipe below), if desired.

Hazelnut doughnut
Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: cup plain flour cup ground hazelnut (hazelnut meal) cup caster sugar 1 1/2 teaspoons baking powder 125g butter, melted 3/4 cup milk Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnuts to a wire rack. Repeat with remaining batter to make 10 doughnuts in total. Brush warm doughnuts with Nutella, if desired.

Doughnut maker-Dairy-free doughnut batter

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 1/2 cups plain flour cup caster sugar 1 1/2 teaspoons baking powder 125g dairy-free spread (Nutlex), melted cup soy milk 1 egg, lightly beaten Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnut are golden and cooked. Use a non-stick spatula to transfer donuts to a wire rack. Repeat with remaining batter to make 10 doughnuts in total.

Cookie and cream cupcakes Doughnut maker-Raspberry & coconut doughnuts

Preparation Time: 5 min Cooking Time: 8 min Serves: 10 Ingredients: 1 1/2 cups plain flour cup caster sugar 1 1/2 teaspoons baking powder 125g butter, melted 3/4 cup coconut milk 1 egg, lightly beaten cup finely chopped fresh or frozen thawed raspberries Raspberry jam, heated, to serve 1/3 cup toasted shredded coconut, to serve Method: 1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk, egg and raspberries until mixture forms a smooth batter. Transfer to a jug. 2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnuts to a wire rack. Repeat with remaining batter to make 10 doughnuts in total. 3. Brush warm doughnuts with jam and sprinkle with toasted coconut. Alternatively, you can split doughnuts and spread with jam and coconut. For a special treat Preparation Time: 10 minutes Cooking Time: 12 minutes Serves: 12 Ingredients: 1 cups self-raising flour cup caster sugar cup milk 2 x 59g eggs, lightly beaten 100g unsalted butter, melted, cooled teaspoon vanilla extract 5 cream filled chocolate biscuits, finely chopped Icing 125g butter, softened 1 cup icing sugar mixture 1 tablespoon milk 3 cream filled chocolate biscuits, roughly chopped Method: 1. Preheat cupcake maker until ready light goes on. Prepare 12 patty cases for mixture. 2. Combine ingredients into a large bowl except for biscuits. Using an electric mixer beat on low speed until combined. Increase speed to medium and beat for about 1 minute or until there are no lumps. Do not over beat. Stir through biscuits. 3. Divide mixture into prepared patty cases then place 6 cupcakes into cupcake maker. Cook cupcakes for 10-12 minutes or until tested with a wooden skewer. Carefully remove from cupcake maker using a heatproof spatula onto a wire rack. Repeat with remaining cupcakes. 4. To make icing: Beat butter in a small bowl of an electric mixer on medium speed until pale. Reduce speed and gradually add sugar with milk; beat until combined. Stir through biscuits.

Carrot and walnut loaf

Preparation Time: 15 mins Cooking Time: 60 mins Serves: 8 Ingredients: 2 medium carrots, peeled 2/3 cup brown sugar 3/4 cup vegetable oil 1/3 cup golden syrup 2 eggs 1 cups self-raising flour teaspoon ground nutmeg teaspoon ground cinnamon cup walnuts Icing 100g cream cheese 20g butter, softened 1 cups icing sugar 1 teaspoon finely grated lemon rind Method:

Banana blueberry loaf

Preparation Time: 20 mins Cooking Time: 80 mins Serves: 8 Ingredients: 2 cups self raising flour cup plain flour 1 teaspoon baking powder 1 teaspoon ground nutmeg 3 very ripe bananas, peeled 2 eggs 1 cup buttermilk 2 tablespoons vegetable or light olive oil cup brown sugar 1 cup fresh or frozen blueberries Method: 1.Preheat oven 170C. Grease and line a 8cm x 25cm (base) loaf pan allowing overhand at both long ends. 2.Sift the flours, baking powder and nutmeg together. Combine bananas, eggs, buttermilk, oil and sugar in the food processor with processing blade. Process until well combined. Add the flour mixture. Pulse until mixture is just combined, scrapping down the sides once or twice if necessary. 3.Pour mixture into prepared pan. Scatter the berries over the top and poke them into the mixture. 4. Bake for 65-70 minutes or until a skewer inserted into the centre comes out clean, if the top starts to brown too much cover loosely with foil after 40 minutes. 5.Set aside to cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Slice and serve. Its delicious toasted under a hot grill.

1. Preheat oven to 170C. Grease and line base and sides 11cm x 22cm (base) loaf pan. 2. Using the coarse side of shredding disc, grate the carrot in food processor. Remove the carrot to a bowl (you should have 2 cups) and replace the shredding disc with the processing blade. 3. Add brown sugar, oil, golden syrup and eggs to the food processor and process until combined. Add flour, nutmeg, cinnamon and walnuts and pulse until mixture is combined. Add carrots and pulse until combined. 4. Pour cake mixture into the cake pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 10 minutes in the pan then lift onto a wire rack to cool completely. 5. For the icing, using the small bowl of the mixmaster, beat cream cheese and butter on medium speed (4-5) until light and fluffy. Add icing sugar and lemon rind ad beat on low speed (1-2) until thick. Spread icing over loaf and serve.

Blueberry Muffins Preparation Time: 5 minutes Cooking Time: 16 minutes Serves: 12 Ingredients: 1 2/3 cups self-raising flour 2/3 cup caster sugar 1 egg, lightly whisked 125g butter, melted cup milk 1 cup fresh or frozen blueberries Icing sugar, for dusting Method: 1. Preheat cupcake maker until ready light goes on. Prepare 12 patty cases for mixture. 2. Combine ingredients except blueberries into a large bowl; stir gently with a wooden spoon until just combined; fold through blueberries. 3. Divide mixture into prepared patty cases then place 6 cupcakes into cupcake maker. Close lid and cook muffins for 12-14 minutes or until a skewer inserted into the centre comes out clean. Carefully remove muffins from cupcake maker using a heatproof spatula onto a wire rack. Repeat with remaining muffins. 4. Dust with icing sugar and serve warm.