Shane Smith

speaker

1,299 appearances 6 recordings 4 series first heard Oct 2024 last heard 15 Sep

Shane Smith’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 5 in all, peaking in Jun 2026 with 3.

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Brendan O'Connor · Sprucing up your packed lunch · 20 Jun 2026 podcast

Kind of think about outside the box slightly, you know.

Cheese!

cheese into anything, basically.

So if you have, I suppose, younger people in the house or, you know, they want to kind of help you out as well, something simple, just like the courgette muffin that we'll be sharing, I believe, the recipes later.

We put all the recipes up on the website.

just by adding in cooked pepperoni in there and again a little bit more cheese you know you have a lovely kind of a pepperoni muffin as well and those kind of ones once you bake them and chill them they can stay ambient you can bring those out with you when pack your lunch box or your picnic box For people who aren't bakers what is the trick to making a good muffin?

Not overmixing.

So I think it's one of those things, I think, whether it's a sweet or a savoury muffin, people love to get in.

I think it's a wooden spool and bowl mentality from growing up and you're just mixing the lard.

So I always find with muffins, if you have kind of overmixed it, you can kind of leave it sitting unbaked in the bowl, cover it with a tea cloth for about maybe 10 minutes while your oven's pre-eating and then fill up your cases and bake them.

That gives the gluten time to relax that's in the muffin mix and then you're not left with a heavier, stodgier kind of a muffin.

You want it to be nice and soft.

If it's kind of like quite a firm, dense mixture, then the chances are you're probably going to have a firm, dense muffin.

So again, raising agent in there.

So you want air in it?

But let it rest.

Resting is important.

I say the same with scones.

If you've kind of over-mixed a scone mix a little bit, let your scone mix rest for, cut them out, put them on the tray, rest them for maybe 10 minutes while your oven preheats.

And just by giving it that 10 minute resting time, it allows the gluten to relax so you get a lighter, softer bake.

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