Cinnamon Sugar Donut Muffins

Makes 12

300g Plain Flour

1 tbls Baking Powder

1/2 tsp bicabonate  of soda

1/4 tsp salt

2 large eggs

150g plain yogurt
100g sugar

4-8 tbls oil

1 tsp vanilla

Topping:

50g melted butter

50g granulated sugar

1 tsp cinnamon

Preheat oven to 400 degrees F and line a standard muffin tray with paper cases.

Whisk flour, baking powder, bicarbonate of soda and salt in a large bowl. In a separate bowl which together the eggs, yoghurt, sugar, oil and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened, Don't over mix, batter should be smooth.

Divide batter among the muffin cases and bake for approx 12-15 minutes.

While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine the sugar and cinnamon in another bowl. As soon as the muffins are cooked, dip them one at a time into the melted butter and then roll into the combined sugar and cinnamon.

Set on a rack to cool.

Maple & Walnut

Makes 12


1 large Egg
240ml Milk
90ml Maple Syrup
60g Rolled Oats
85 Soft Butter
85g Sugar
225g Plain Flour
3 tsp Baking Powder
1/2 tsp Salt
60g Chopped Walnuts or Pecans


Glaze
1 rounded tbl Soft Butter
60g Icing Sugar
1 tbls Maple syrup plus 1/2 milk if needed


Prepare muffin tin and preheat oven to 190-200 degrees C, (375-400 degrees F)


In a medium sized bowl, beat the egg with a fork, add the milk, syrup and rolled oats, set aside to soak whilst you prepare the rest of the ingredients.


In a large bowl, blend together the soft butter and sugar with a spoon.


Sift together the flour, baking powder and salt, add to the butter mixture ans cut in with a pastry blender or rub lightly with fingers until it resembles fine breadcrumbs.


Pour all the wet mixture into the dry, until just combined, add nuts during final strokes.


Spoon into tin, bake for 20-25 minutes, until the tops are lightly browned and feel quite firm.


Stir the glaze ingredients together until smooth and spread over hot muffin tops immediately after baking.

Vanilla Cupcakes & Baileys Buttercream

Basic Cup Cake Recipe

Prep time: 30 min
Cook time: 20 min
Serves: Makes 12 large cupcakes or 24 small

Ingredients

• 150 g butter, softened
• 150 g sugar
• 3 eggs, beaten
• 150 g self-raising flour, sifted
• 1 tsp vanilla extract
• 1 tbsp milk

For the frosting:

• 75 g butter at room temperature
• 150 g icing sugar
• 1 tbsp Baileys

Method

1. Preheat the oven to 180C/160C fan/ gas 4.

2. Cream together the butter and sugar until light, fluffy and pale.

3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the Baileys. The frosting should be light and creamy. 


8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.

Apple & Cinnamon

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
200g Cooking Apples, chopped with skin on
1 tsp Cinnamon
4 tbs Demerara sugar combined with 1 tsp Cinnamon (for the topping)

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder and the salt. Then add chopped apples and cinnamon

Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full and sprinkle on the topping.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Pear & Almond

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
2 Pears, finely chopped with skin on
4 tbs Ground Almonds
! tsp Almond Essence

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, and the salt. Add chopped pears, ground almonds and almond essence.


Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Amaretto Muffins

Makes 12


275g Plain Flour
1 Level Tablespoon Baking Powder
1/2 tsp Salt
75 ml Amaretto
150ml Milk
110g Melted Butter, cooled slightly



Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder and the salt. 


Then in a separate bowl, mix together the eggs, sugar, milk, amaretto and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Cup cakes

I decided over the weekend that I wanted to try experimenting with different cup cakes recipes and icing designs, so will be adding these on to this blog too, along with photos.

My first design had to be hockey related, seeing as my team had come 2nd in the league for the first time for years, so a big celebration for us.


Basic Cup Cake Recipe

Prep time: 30 min
Cook time: 20 min
Serves: Makes 12 large cupcakes or 24 small


Ingredients

• 150 g butter, softened
• 150 g sugar
• 3 eggs, beaten
• 150 g self-raising flour, sifted
• 1 tsp vanilla extract
• 1 tbsp milk

For the frosting:

• 75 g butter at room temperature
• 150 g icing sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• a selection of food colouring, choose your favourite colours

To decorate:

• crystallised flower petals, (optional), See Cook's note
• sprinkles, (optional)
• silver balls, (optional)
• hundreds and thousands, (optional)
• sweets, (optional)

Method

1. Preheat the oven to 180C/160C fan/ gas 4.

2. Cream together the butter and sugar until light, fluffy and pale.

3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

7. Mix your chosen food colouring colours into the icing to give an even colour.

8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.

 









Rocky Road Muffins

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Soft Brown Sugar
225ml milk
110g Butter, melted, cooled slightly
4 level tablespoons cocoa powder
40g Mini marshmallows
100g Chocolate chips
60g glace cherries, chopped
40g Chopped pecan's, roughly chopped
40g Brazil nuts, roughly chopped

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, cocoa powder and the salt. Then add in half of the marshmallows, chocolate chips, glace cherries, and chopped pecan and brazil nuts.


Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full.

In a seperate bowl mix the remaining half of marshmallows, chocolate chips, glace cherries, and chopped pecan and brazil nuts together, then sprinkle on to the muffins

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Peanut Butter & Banana Muffins

Makes 12

Preparation time: 30 minutes

200g self raising flour

25g oats

75g light brown muscovado sugar

3 medium ripe bananas

100g crunchy peanut butter

2 medium eggs, lightly beaten

25g melted butter

125ml semi skimmed milk

1 Preheat the oven to 200oC, gas mark 6. Line a 12 hole muffin tin with muffin cases.

2 Sift the flour into a large bowl and mix in the oats and sugar. 

3 In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk. Stir into the flour mixture.

4 Spoon into the muffin cases and bake for 20 minutes or until golden.  Cool on a wire rack.

Blueberry Muffins

These light, golden muffins are very easy to make and bake - you could easily knock up a batch for a weekend breakfast or brunch. Serve them still slightly warm - they don't keep well.

Makes:12

• 150g (5oz) fresh or dried blueberries
• 100g (4oz) caster sugar
• 100g (4oz) butter
• 300g (11oz) self-raising flour
• 1tsp baking powder
• 2 large eggs, beaten
• 1tsp vanilla extract
• 140ml (¼ pint) milk

Method

1. Line a muffin tray with paper muffin cases.
2. Cream the butter and sugar until fluffy then add in the eggs, one at a time.
3. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter.
4. Add the blueberries and spoon the mixture into the muffin cases. Bake for 30 mins at 160°C (325°F or gas mark 3).
5. Leave the blueberry muffins to cool in the tray for 10 mins before turning out.

Banana & Toffee Muffins

Makes 12

75g/3oz melted butter
250g/9oz self-raising flour 1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
3 large, ripe bananas
Lemon Juice
2 medium eggs
125ml/4fl oz milk
Toffee desert topping

Heat the oven to 190C/375F/Gas 5.

Melt the butter and allow to cool.

Mash two of the bananas together, with a little lemon juice.

Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.

Set paper cases into the moulds,  and spoon in the mixture until almost full. Sprinkle the remaining Banana, that has been sliced

Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes.

Make a hole in each muffin with a skewer and squeeze in a small amount of the toffee sauce. Then serve

Chocolate Fudge Muffins

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
4 level tablespoons cocoa powder
6 Chocolate Fudge fingers, chopped

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, cocoa powder and the salt. Then add in half of the coarsely chopped chocolate

Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full and sprinkle on the remaining chopped chocolate.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Lemon Drizzle Muffins

When I came to make these I realised I didn't have enough lemons, but had some limes, so I used lemons and limes together, and instead of natural yogurt, I replaced it with Activia fat free Vanilla yogurt, I used 2 x 125g pots....wonderfully light and fluffy muffins with a zingy lemon and lime flavour!

Makes 12


Ingredients

220g plain flour

125g caster sugar

1 tablespoon grated lemon zest

1 teaspoon baking powder

3/4 teaspoon bicarb of soda

1/4 teaspoon salt

1 egg

250g natural yoghurt

85g butter or margarine, melted

1 tablespoon lemon juice

Lemon drizzle:

80ml lemon juice

4 tablespoons sugar

1 teaspoon grated lemon zest

(You will need 4 lemons for above)

1. Line a 12 cup muffin tin with paper cases.

2. In a large bowl, combine the first six ingredients.

3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.

4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.

5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.

6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved, spoon over warm muffins.

Courgette and Lime Muffins

I found this recipe a few weeks back, and had been itching to give it a go, strange combinations for ingredients..but my, oh my, were they so worth baking....has to be top of my favourites!

Makes 12

For the courgette muffins:

250g courgettes (about 2-3 medium-sized)

2 large eggs

125ml vegetable oil

150g golden caster sugar

225g self-raising flour

½ tsp bicarbonate of soda

½ tsp baking powder

Juice and zest of 1 lime

For the lime cream cheese icing:

200g cream cheese

100g icing sugar

Juice and zest of 1 lime

Method

1. Preheat the oven to 180ºC (350ºF, gas mark 4).
2. Grate the courgettes and leave them to drain in a sieve hung over a bowl.
3. In a large mixing bowl, add the eggs, vegetable oil and sugar and beat until well mixed and slightly fluffy. An electric whisk will make this easier, or use a food mixer if you have one.
4. Sieve in the flour, bicarbonate of soda and baking powder and beat together.
5. Finally, add the drained courgette and the lime juice and zest and divide the mixture between the 12 muffin cases.
6. Cook in the oven for 20-25 mins or until the muffins are nicely brown and firm to the touch. Allow to cool completely on a wire rack before icing.
7. To make the icing, blend together the cream cheese with the icing sugar and the lime juice and spread generously over the top of each muffin. Decorate each with a few swirls of lime zest.

Toblerone Muffins

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
4 level tablespoons cocoa powder
3 35g bars of Toblerone, coarsely chopped

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, cocoa powder and the salt. Then add in half of the coarsely chopped chocolate

Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full and sprinkle on the remaining chopped chocolate.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Mint Chocolate Muffins

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
225ml milk
110g Butter, melted, cooled slightly
1 level tablespoon cocoa powder
1 120g bar of Mint Aero, coarsely chopped

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder, cocoa powder and the salt. Then add in half of the coarsely chopped chocolate

Then in a separate bowl, mix together the eggs, sugar, milk, and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full and sprinkle on the remaining chopped chocolate.

Bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.

Chocolate Orange Muffins

Makes 12

255g flour
15ml baking powder
2.5 salt
90g white sugar
1 egg
240ml milk
5ml finely grated orange rind (one small orange)
85g melted butter
2.5 tsp orange juice from orange
chocolate chips for topping

Prepare your muffin tin and preheat oven to 200°C.
 
Sift together all the dry ingredients.

In another bowl, beat together the egg, milk, orange rind, orange juice and butter.

Add the wet ingredients to the dry and stir until no dry flour is visible. The end result is a lumpy batter.

Fill muffin cases 3 quarters full.  Bake for 20 minutes.  The tops should spring back when you press them with your finger. 

Coffee and Brazil Nut Muffins

Can be frozen to keep them fresh, I defrost them as I want to eat them for a warm fresh muffin

Makes 12

300g plain white flour

2 tsp baking powder

150g light brown sugar

85g pecans - roughly chopped

1 egg

1 tsp vanilla extract

225ml milk

50g butter

4 tbsp strong black coffee / espresso

4 tbsp small sugar crystals

Preheat the oven to 200°C or Gas mark 6

Sift flour and baking powder into a large bowl

Stir in sugar and the pecans

Crack the egg in a seperate bowl and whisk in the vanilla, milk, melted butter and coffee

Stir liquid into dry ingredients - don't over mix.

Spoon mixture into 12 hole muffin tin, lined with greaseproof paper or muffin cases.

Scatter over sugar crystals

Bake for 15-20 minutes until risen and just firm

Cheese and Bacon Muffins

A lovely savoury treat, especially served warm.

Makes 12

75g Streaky bacon
300g Self-raising flour
100g Cheddar cheese, grated
1 Egg
50ml Oil
1 tsp Wholegrain mustard

Preheat oven 200c or Gas Mark 6, Line muffin tin with paper cases.

Place the bacon on a grill pan and cook for a few minutes on each side., When cooked, allow to cool and drain on some kitchen towel.

Place flour into a mixing bowl, add grated cheese, and using some kitchen scissors chop the bacon into small pieces and add to the mixture.

Mix the milk, egg, oil and mustard together and add to the flour mixture, mix quickly to form a batter.

Divide the mixture into the paper cases, about 3/4 full each.

Bake for 20 minutes until golden.

Masaschino Cherry Muffins

Makes 12

275g Plain Flour
1 level tablespoon Baking powder
1/2 tsp Salt
2 Eggs
75g Caster sugar
1 225g jar Masaschino Cocktail Cherries, chopped
125ml milk
50ml liquid from Masaschino Cocktail Cherries
110g Butter, melted, cooled slightly

Preheat oven to Gas mark 6, 400F 200C, and prepare muffin tin by lining with cases.

Take a large bowl and sift in the flour, baking powder and the salt.

Then in a seperate bowl, mix together the eggs, sugar, milk, masaschino liquid, chopped cherries and melted butter

Add the wet liquid ingredients to the dry ingredients and fold in quickly. Over mixing makes muffins heavy.

Divide mixture into prepared muffin tin, filling each case about 3/4 full and bake on a high shelf in the oven for 20-25 minutes, or until they are well risen and brown.