Simple to make and I promise you will never buy the shop packets of Fajita mix ever again.! You can double or quadruple the ingredients and store in an airtight container and keep for when ever you want Fajita’s
prep Time: 5-10 minutes
Cook time: ** minutes
Total time: 5-10 minutes
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Stir cornstarch, chilli powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
To use fry off 4 chicken breasts with onions and peppers. Add 2 teaspoons to the Fajita mix or more according to taste
Nice and easy muffins that you can make with the kids on a wet day!
prepTime: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
125g Plain flour (For mixing bowl)
25g Coco powder (For mixing bowl)
1 teaspoon Baking Powder (For mixing bowl)
1 Egg (For jug)
60g Sugar (For jug)
2 tablespoons Oil (For jug)
100ml Milk (For jug)
500g Icing sugar (For Icing)
0.5 – 1 tablespoon warm water (For Icing)
Pre heat oven to 160
Mix all the ingredients in to a bowl that are described as “For mixing bowl” and mix together.
Mix all the ingredients in to a jug that are described as “For Jug” and mix together.
Now pour the jug ingredients in to the bowl of ingredients and mix. (add chocolate chips if you wish.)
Spoon mixture in to bun cases and place in the oven for 20 minutes at 160 degrees. When the cracks appear on the top and you can put a cocktail stick in to the muffin and the stick is clear the muffins are done. Ta-dah!