Making cup ckaes has been a craze for a while. 3-4 recipes are posted on the fridge door and me and the baker boy, son have been turning, yummy muffins that disappear almost as fast as they come out of the oven.
What makes a muffin so delicious? We hadn’t even tried toppings then… it must be the pretty cases these cakes sit on or the easy size which is not frighfully fattening as other sasonal delights. Today I was making simple chocolate muffins…. for two young ladies who are my University lecturer friend’s nieces.
To make 12 mini muffins in 15 minutes here are the ingradients:
- 250g self-raising flour
- 25g cocoa powder
- 2tsp baking powder
- 175g caster sugar
- 175ml milk
- 2 large eggs, beaten
- 100ml mild olive oil (can use 55 g butter)
- 75g plain chocolate chunks (or almonds cut into bite size pieces)
- 1-2tsp vanilla extract
Line a 12 hole muffin tray and set the oven to 170 Gas mark
First put the wet ingrdients and beat. Add the dry ingredients and beat till its all smooth. Don’t over mix. Carefully spoon into 12 muffin cases and bake for 15 minutes or until a skewer comes through clear. Leave for 10 minutes more and lay on a wire rack to cool.
For this simple topping (optional) use
- 10 tbsp icing sugar
- 3 tbsp cocoa powder
- 2 tbsp soft butter
- 2-3 tbsp whipped cream/ milk
- few drops vanilla essence
Beat all ingedients till well combined. Spoon into a piping bag, cut one end and whip the mixture into attractive patterns on to the muffins. Spirnkle with decorative bits.
Enjoy your yummy muffins!