Simple MacMillan Coffee Morning Recipes

Ingredients:  

• 275g plain flour
• 2 teaspoons baking powder
• 100g caster sugar
• 250ml water
• 1 egg
• 100g butter, melted
• 100g frozen mixed berries 

Method:  

Step 1: Using the Morphy Richards fastbake breadmaker remove the paddle from the bucket. Mix the flour, baking powder, sugar in a large bowl, then add the water, egg, and butter, and blend throughly. 

Step 2: Quickly fold in the berries, then transfer the mixture into the bucket. Gently smooth the top for an even finish. 

Step 3: Bake using the Bake setting for 1 hour. 

Step 4: To check if the cake is ready, insert a skewer into the centre; if it comes out hot and clean, the cake is perfectly baked. If not, bake for an additional 10-15 minutes.

Step 5: Carefully lift the bucket out of the machine, but let the cake rest inside for 10 minutes. Then, gently turn it out onto a wire rack. Flip the cake over and allow it to cool for at least 5 minutes before slicing.

 

2. Lemon And Hazelnut Cake 

This Lemon and Hazelnut Cake can be made by using the Morphy Richards Fastbake Breadmaker. This lemon cake recipe is truly the best because it is a super easy cake recipe that delivers big on flavour and goes nicely with a cup of tea, perfect for a McMillan coffee morning. 

Ingredients: 

• grated zest and juice of 1 unwaxed lemon 
• 2 eggs, beaten 
• 100g butter, melted 
• 150g plain flour 
• 2 teaspoons baking powder 
• 100g caster sugar 
• 165ml semi-skimmed milk 
• 100g silvered hazelnuts 

Method: 

Step 1: In a mixing bowl, combine the lemon zest and juice, eggs, butter, flour, baking powder, sugar, and milk, along with half of the hazelnuts.

Step 2: Using the Morphy Richards fastbake breadmaker remove the paddle from the bucket. Spoon the mixture into the bucket. Scatter the remaining hazelnuts on top and press them into the batter so that most are submerged. Make using the Bake setting for 1 hour. 

Step 3: Carefully remove the bucket from the machine, leaving the cake inside to rest for 10 minutes. Gently turn the cake out onto a wire rack, flip it over, and let it cool for at least 5 minutes before slicing. 

 

3. Biscoff Cupcakes 

Biscoff Cupcakes are the best because they combine the rich, caramelised flavour of Biscoff spread with a light, fluffy cake, making each bite irresistible. The Biscoff cake recipe is easy to follow so you can quickly whip up these delicious treats, perfect for any occasion or sweet craving!

Total time: 50 minutes 
Makes: 12 

Ingredients: 

• 125g unsalted butter, softened
• 125g golden caster sugar
• 3 eggs
• 2 tbsp Biscoff biscuit spread
• 150g self-raising flour
• 6 Biscoff biscuits, crushed

Biscoff Buttercream

• 175g unsalted butter, softened
• 350g icing sugar
• 2 tbsp Biscoff biscuit spread 

Method: 

Step 1: Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases. Beat the softened butter and sugar in a bowl with the Morphy Richards mixstar compact stand mixer until light and fluffy. Add the eggs one at a time, whisking well after each addition, then mix in the Biscoff spread. Stir in the flour until combined. Divide the batter between the cases and bake for 15-20 minutes, or until risen and golden. Cool completely on a wire rack. 

Step 2: For the buttercream, beat the butter in a bowl with the mixstar until very soft. Gradually add the icing sugar, whisking well after each addition, until light and fluffy. Blend in the Biscoff spread and, if needed, add 1-2 tablespoons of just-boiled water to reach the desired consistency. 

Step 3: Spoon or pipe the buttercream onto each cupcake, then sprinkle with crushed Biscoff biscuits. Store in an airtight container for up to three days. 

Recipe by OliveMagazine. 

 

4. Vegan Brownies

These vegan brownies are the best because they are rich, googey, and completely indulgent, offering all the chocolatey goodness without any animal products. The vegan brownies recipe uses simple plant-based ingredients that result in a moist and gooey texture, making them just as satisfying as traditional brownies. With their perfect balance of sweetness and depth of flavour, these are hands down the best vegan brownies for anyone, whether you're vegan or not!

Preparation time: 15 minutes 
Cook time: 40 minutes 
Makes: 12 

Ingredients

• 2 tbsp ground flaxseed
• ½ tsp coffee granules
• 80g vegan margarine, plus extra for greasing
• 200g dark chocolate 
• ¼ tsp baking powder
• 125g self-raising flour
• 70g ground almonds
• 50g cocoa powder
• 250g golden caster sugar
• 1½ tsp vanilla extract 

Method: 

Step 1: Preheat the oven to 170°C. Grease and line a 20cm square tin with baking parchment. Mix the flaxseed with 6 tablespoons of water and let it sit for at least 5 minute. 

Step 2: In a saucepan, gently melt 120g of chocolate, the coffee, and margarine with 60ml of water over low heat. Let the mixture cool slightly. 

Step 3: Combine the flour, almonds, cocoa, baking powder, and ¼ tsp salt in a bowl, stirring to break up any lumps. Using the Morphy Richards mixstar, blend the sugar into the melted chocolate mixture, beating until smooth and glossy with no sugar granules remaining. Mix in the flaxseed mixture, vanilla extract, and the remaining chocolate, then fold in the flour mixture. Spoon the batter into the prepared tin. 

Step 4: Bake for 35-45 minutes, or until a skewer inserted into the centre comes out clean with a few moist crumbs. Let it cool completely in the tin before cutting into squares. 

Recipe from BBCGoodFood. 

 

5. Gluten-Free Blueberry Muffins 

These Gluten-Free Blueberry Muffins are the best because they are light, fluffy, and packed with juicy blueberries, making each bite delicious and satisfying. The gluten-free muffin recipe uses the perfect blend of gluten-free flours to create a soft, moist texture without any grittiness. Whether you're gluten intolerant or not, these gluten-free blueberry muffins are a tasty treat that everyone can enjoy!

Preparation time: less than 30 minutes 
Cook time: 10 - 30 minutes 
Makes: 12 

Ingredients: 

• 175g rice flour
• 50 tapioca flour
• 1 egg, beaten
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• 150g caster sugar
• 2 tsp gluten-free baking powder
• 1 rounded tsp xanthan gum
• 60g buttermilk
• 2 tbsp milk
• 60g butter, melted and cooled
• 150g fresh blueberries 

Method: 

Step 1: Preheat the oven to 180C. 

Step 2: Sift the rice flour, tapioca flour, bicarbonate of soda, baking powder, and xanthan gum into a large mixing bowl. Stir in the salt and sugar, mixing thoroughly. 

Step 3: In another large bowl, whisk together the cooled melted butter, egg, buttermilk, and milk using the Morphy Richards mixstar. Create a well in the centre of the dry ingredients and pour in the butter, egg, and buttermilk mixture. Gently stir to combine, then fold in the blueberries carefully. 

Step 4: Divide the batter evenly among the 12 muffin cases and bake in the oven for about 25 minutes, or until a skewer inserted into the centre comes out clean. They are best enjoyed warm. 

Recipe from BBCFood. 

 

6. Mocha 

This mocha coffee recipe is the best because it perfectly balances rich chocolate with smooth, bold espresso, creating a deliciously indulgent drink. The recipe shows you how to make a mocha easily, using just a few ingredients like cocoa powder, coffee, and steamed milk for a creamy, luxurious experience. Why not make a mocha using a Morphy Richards Coffee Machine. With its harmonious blend of sweetness and coffee flavour, this mocha is a treat for any coffee lover.

Total time: 5 minutes 
Makes: 1 

Ingredients: 

• 20g milk chocolate pieces, finely chopped, plus extra grated to serve or, mix ½ tbsp hot chocolate powder and 1 tbsp boiling water 
• 130ml steamed foamed milk
• 60ml double espresso 

Method: 

Step 1: Place the chocolate pieces (or hot chocolate sauce) into a 230ml heatproof mug. For a less sweet mocha, use cocoa powder instead. 

Step 2: Pour the espresso over the chocolate or sauce in the mug. If you don’t have an espresso machine, you can use compostable coffee pods, strong stovetop coffee, or concentrated instant coffee. Stir to melt the chocolate and mix it with the espresso. 

Step 3: Steam your milk until it's frothy and thick, slightly hotter than cappuccino or latte milk. If using a steam wand, hold it just under the surface to avoid cold air or hissing sounds. Let the steam create a whirlpool effect by spinning the milk, and slowly lower the jug as it heats to create foam. If using a separate steamer, steam the milk in a jug for pouring. You can also use an electric frother (heat the milk first) or a French press—just plunge the warm milk to create foam. Pour the milk into the cup and stir to combine. 

Step 4: Top your mocha with grated chocolate or a sprinkle hot chocolate powder. 

Recipe by OliverMagazine.  

 

7. Green Tea With Strawberry & Peach  

This Green Tea with Strawberry & Peach recipe is the best because it combines the refreshing taste of green tea with the natural sweetness of strawberries and the juicy flavour of peaches, creating a delightful and fruity twist. The green tea recipe is simple, showing you how to make green tea that is both refreshing and full of flavour, perfect for any time of day. Not only does it taste amazing, but green tea is good for you, offering antioxidants and health benefits while keeping the drink light and enjoyable.

Total time: 5 minutes 
Makes 1 - 2 

Ingredients: 

• 2 tsp green whole leaf tea
• 4 strawberries 
• ½ peach 

Method: 

Step 1: Pour 150ml cold water into a large heatproof jug, then add 450ml boiling water. Stir in the tea leaves and sliced fruit, and let it steep for 2 minutes.

Step 2: Meanwhile, warm your teapot by filling it with boiling water. After the tea has steeped, empty the teapot and strain the green tea into it, leaving the fruit and tea leaves behind. You can reuse the mixture for another pot if you want. Garnish with extra fruit slices if you like.