- Thyme bread
- Fig and hazelnut bread
- Gluten-free foccacia
- Tasty scones
- Parmesan pie
- Shell fish lasagne
- Gratinated capsicums
- Minute steaks
- Italian meatloaf
- Vegetarian pasta gratin
- Chicken and rice gratin
- Baked potatoes
- Shepherd’s pie
- Fish pie
- Brownie by Carolyn (US measurements)
- Swedish Flying Jacob Casserole
- Steamed Cod with Polenta Mash
- Swedish Savory Oven Pancake
- Chocolate Muffins
Your Omnia is ideal for baking muffins. Use double paper muffin cups to keep the shape better, or use silicone muffin cups.
Ingredients (makes 12-18 muffins, depending on size)
100 g (7 tablespoons) butter, room temperature
200 g (1 cup) caster sugar / granulated sugar
100 ml / 7 Tbs milk
210 g (slightly less than 1 cup) plain flour / not self-rising
85 g (2/3 cup) cocoa powder
1 tsp vanilla extract
2 tsp baking powder
1 tsp salt
100 g (about 3/4 cup) roughly chopped chocolate (any kind) for the topping
Whisk together eggs, sugar and butter, add the milk and whisk to a smooth batter.
Whisk the dry ingredients in a separate bowl and then add to the batter and stir until smooth.
Spoon into muffin cups, filling no more than ¾. Top with chopped chocolate.
Put 6 or 7 muffin cups in your Omnia. Use the silicone baking dish or the oven grate. Bake over medium-high heat for about 20-30 minutes, depending on the size of the muffin cups. Test for doneness with a toothpick. There should be a few moist crumbs clinging to it.