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.

White Chocolate Muffins

Makes 12 muffins.

275g flour

10ml baking powder

2.5ml baking soda

2.5ml salt

110g white sugar

1 egg

240ml milk

5ml vanilla flavouring

85g melted butter

White chocolate chips for topping

Prepare your muffin tin and preheat oven to 200°C.

Sift together all the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in a large bowl.

In another bowl, beat together the egg, milk, vanilla 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. Sprinkle with chocolate chips. Bake for 20 minutes. The tops should spring back when you press them with your finger.

Toffee Apple Muffins

A recipe by Gordon Ramsay

Makes 12

350g plain flour
2 tsp baking powder
2 tsp ground mixed spice
240g golden caster sugar
3 dessert apples, peeled, cored and finely chopped
3 large eggs, beaten
120ml vegetable oil
100ml milk
150g soft toffees, chopped into small pieces

1 Preheat the oven to 180C/Gas 4 and line a 12-hole muffin tray with paper cases. Sift the flour, baking powder and mixed spice into a large bowl and stir in the sugar. Make a well in the dry ingredients.

2 Add the chopped apples, eggs, oil and milk in the middle of the well, and fold the mixture together with a large metal spoon, using as few strokes as possible. Don’t worry if the mixture is lumpy, the trick behind the lightest muffins is not to overwork the batter.

3 Half-fill the paper cases with the mixture, then sprinkle over the chopped toffee pieces. Cover the toffee with the remaining batter, then bake for 25-30 minutes or until the muffins are well risen and golden.

Strawberry Muffins with Pecan Crumble

Makes 12 Muffins

250g Wholewheat flour
2tsp Baking powder
1 tsp Cinnamon
60g Caster Sugar
60g Light brown sugar
pinch of salt
1 Egg, lightly beaten
8tbsp Melted unsalted butter
120ml Milk
grated rind of 1 lemon
250g Strawberries, hulled and roughly chopped

For the topping:
90g Chopped pecan nuts
light brown sugar
30g Plain white flour
2tbsp Melted unsalted butter

Preheat oven to 180c, Gas mark 5. Line muffin tray with cases.

Mix all the ingredients for the topping to form a crumble like mixture, put aside.

Sift flour with baking powder and cinnamon. Add brown and white sugars with a pinch of salt.

Combine egg, melted butter and milk and pour into flour mixture.

Add lemon zest and chopped strawberries and mix until just combined to form a thick batter

Place into paper about 2/3 full each, then sprinkle liberally with the topping mixture.

Bake 20-25 minutes

Pineapple Muffins

Makes 12

280g Plain Flour
2 1/2 tsp Baking powder
1/4 tsp Bicarbonate of soda
1/2 tsp salt
100g Caster sugar
1 large egg
180ml crushed pineapple, drained well
210ml milk (or you can use half and half with pineapple juice)
90ml Vegetable oil
Dessicated coconut for the topping (optional)

Preheat oven Gas mark 5, 190c. Prepare muffin tin with paper cases.

Sift dry ingredients into a large bowl.

In separate bowl, beat the egg, then stir in the crushed pineapple, milk and oil and beat well.

Pour wet ingredients into the dry ingredients and stir enough just to combine. Over mixing will give heavy muffins. Batter will be thick and lumpy.

Spoon batter into cases, sprinkle gently with coconut (if using), Bake for 20-25 minutes, until lightly browned and spring back when pressed.

Cool on wire rack.

PINA COLADA MUFFINS
Variant on the above recipe..substitute 210ml milk for 110ml Coconut cream/milk and 110ml Pineapple Juice.

Carrot Cake Muffins

Makes 12 Muffins

175g Brown Muscovado Sugar
200g Self Raising Flour
1tsp Bicarbonate of Soda
1tsp Cinnamon
Zest if one orange
2 Eggs
150ml Sunflower Oil
4 Carrots, grated
50ml Milk

Icing:
50g Butter, softened
150g Soft Cheese
50g Icing Sugar
Squeeze of Orange Juice

Heat oven to 180c/160c, fan/gas 4, line a muffin tin with cases.

In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, cinnamon and orange zest.

Whisk together the eggs, milk, and oil, then stir into the dry ingredients with the grated carrots.

Divide the mixture between the cases about 2/3 full and bake for 20-22 minutes. Cool on a wire rack before icing.

Icing:
Beat the butter until really soft, then beat in the soft cheese and icing sugar and finally a little orange juice.

Use a palette to swirl the icing on top of the cakes.

Chocolate Muffins

Makes 12 muffins.

255g flour

10ml baking powder

2.5ml baking soda

2.5ml salt

110g white sugar

75ml unsweetened cocoa powder

1 egg

240ml milk

5ml vanilla flavouring

85g melted butter

chocolate chips for topping

Prepare your muffin tin and preheat oven to 200°C.

Sift together all the dry ingredients (flour, baking powder, baking soda, salt, sugar and cocoa powder) in a large bowl.

In another bowl, beat together the egg, milk, vanilla 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. Sprinkle with chocolate chips. Bake for 20 minutes. The tops should spring back when you press them with your finger.