Picnic dessert ideas: muffins, croissants, and peanut-chocolate cookies

Ingredients

• 75 g of melted butter
• 250 g of self-raising flour
• 1 teaspoon of baking powder
• 0.5 teaspoon of soda bicarbonate
• 1 pinch of salt
• 0.5 teaspoon of ground cinnamon
• 0.5 teaspoon of ground nutmeg
• 115 g of caster sugar
• 1 teaspoon of vanilla extract
• 2 large bananas
• 2 eggs
• 125 ml of milk
• 10 walnut kernels
• 2 sliced bananas
• 50 g of walnut kernels
• 2 tablespoons yoghurt or crème fraïche
• 2 tablespoons of honey
• Croissants
• 25 g melted butter
• 2 ready - made croissants
• Apples
• 25 g of butter
• 1 tablespoon of soft sugar
• 1 medium apple
• 0.5 orange
• 1 tablespoon of sultanas
• 75 ml of double cream

You may like

Xxl cookies with hazelnut milk chocolate and peanut praline

Preparation

• Preheat the oven to 190 C. Melt and then cool the butter.
• In a large bowl mash a banana, add flour, soda, baking powder, sugar, nutmeg and cinnamon and mix the ingredients well.
• In the other bowl whip the eggs, add melted butter, vanilla extract, milk, and mashed banana. Open a space in the middle of the dough and pour there the hipped eggs liquid. Stir until it becomes smooth paste.
• Oil the moulds inside or place the paper cases in before filling with paste. Do not overtop the moulds with the paste and put a walnut kernel on each top. Place on the muffin tray.
• Put the tray on the wire rack and bake for no more than 25 minutes. Let the picnic muffins rest inside the oven for the next 5 minutes. Remove picnic muffins from the moulds. Serve with sliced bananas, yoghurt, walnuts, and honey.
• Split the croissants along, core and chop the apple, squeeze the orange. In a medium pan melt the butter and put croissants in. Fry for a couple of minutes on each side till croissants become golden-brown.
• In a small pan melt the butter and add sugar. Put in the apple chops and pour the orange juice into the pan and let it simmer on the medium heat for 5 minutes. Then add the double cream, put the lid and leave on the heat for another 5 minutes. Top the picnic croissants with apple chops.