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.

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.