Recipe for baobab and orange muffins
Makes 8 cupcake-sized muffins
115g butter, melted
315g self-raising flour
10g baking powder
150g light brown sugar
25g orange zest
300g icing sugar
150g unsalted butter
40g baobab jam
5ml vanilla essence
Preheat oven to 180°c/gas mark 4.
Using an electric mixer on medium speed, beat the sugar and eggs together until light.
Add the yoghurt, milk and melted butter. Mix on a low speed.
When mixed, add the flour, baking powder and orange zest until mixed through.
Transfer mixture to eight cupcake cases in a suitable baking tray.
Bake for 20 -25 minutes.
In the meantime make the buttercream icing
Beat the butter until soft, add the icing sugar and beat until light and fluffy.
Add the vanilla essence and baobab jam.
Remove the cupcakes from the oven and allow to cool.
Pipe the buttercream on to the cakes.
Sprinkle some extra orange zest on the top.
Recipe for apricot and baobab flapjacks
Makes 10-12 pieces
240g unsalted butter
120g golden syrup
90g light brown sugar
30g dark brown sugar
400g rolled oats
120g dried apricots, chopped
15g baobab powder
Preheat your oven to 180°c / gas mark 4.
Melt the butter, golden syrup, sugars and vanilla essence in a pan. When melted, whisk in the baobab powder.
In a large mixing bowl mix all the ingredients together until combined – do not over mix.
Pour mixture into a lined tray and gently press down.
Bake for 20-25 minutes until lightly golden.
Take out of the oven, carefully and partially cut part way through into your required portions (this makes it easier to cut when cooled).
Serve and enjoy!