Muffins Galore

23/07/2013

Very true :-)

12/07/2013

11/07/2013

Am looking forward to getting my tins out on Wednesday. First on the menu....Cherry Bakewell Cake!

02/07/2013

I'm flying home two weeks today....that can only mean one thing! Two weeks tomorrow, Nina's Bakery reopens for business!! :-) Orders welcome!

02/02/2013

Muffins Galore Sticky Moist Choc Chip and Banana Cake Recipe

Stolen from a website and mixed up with more goodies to make it super moreish. I can easily polish off several slices in one go!Enjoy!!

You need:
125g butter
150g soft dark brown sugar
1 tsp vanilla extract
2 large tbsp cocoa powder (Bournville is best)
1 egg
4 medium ripe bananas, mashed
200g choc chips (a mixture of dark, milk and white is always good!)
200g self raising flour
60ml milk

Then you:
1. Grease a loaf tin (or cheat like I do and use a fabulous Lakeland loaf tin liner)
2. Melt the butter, sugar and vanilla in a saucepan
3. Remove from the heat and add the mashed bananas, mixing in well
4. Beat the egg and add this to the mixture
5. Stir in the flour, cocoa powder and milk, followed by the choc chips
6. The mixture shouldn't be too sloppy. If it is very sloppy, add a wee bit more flour but you don't want it so thick you can stand a spoon up in it or it will lose its lovely moistness as you cook it
7. Pour/spoon into the loaf tin, place on the middle shelf and bake for 45 minutes at 150C.
8. Leave to cool totally before you remove it from the loaf tin. As it is very sticky and moist, it will just stick and fall apart if it is not totally cold.
9. Enjoy!!

31/01/2013

Muffins Galore Cheesy Muff.....ins :-) Enjoy!!

You need:
125g strong grated cheddar
2 medium eggs
275g plain flour
1tbsp baking powder
200ml semi-skimmed milk
90ml sunflower oil
Pinch of salt and pepper
1/2 packet soft Cream Cheese
Pinch of mustard powder

Then you:
1. Sift the flour and baking powder into a mixing bowl
2. Add salt, pepper, mustard and the grated cheese
3. In a jug, beat together the oil, eggs and milk
4 Add this liquid to the flour mixture
5. Spoon into muffin cases and bake for 20-25 minutes at 190C.
6. Enjoy :-)

31/01/2013

Muffins Galore Favourite....Cherry Bakewell Cupcakes :-) Enjoy!!

You need:
150g butter
150g caster sugar
100g self raising flour
3 large eggs
1tsp baking powder
80g ground almonds
1 tbsp milk
5 tbsp raspberry jam
300g icing sugar 2 tbsp lemon juce
12 glace or maraschino cherries

Then you:
1. Beat the butter until it is light and creamy
2. Add all the other ingredients, except the jam and beat until creamy. If the mixture looks a bit sloppy, simply add a bit more flour
3. Add the jam and stir in well - the reason you add the jam after is that you need to check the consistency of the mixture first ;)
4. Spoon into muffin cases (NOT cupcake ones - they're too shallow) and bake for 15-20 minutes at 190C until cooked
5. Leave to cool
6. Make up the icing with the sifted icing sugar and lemon juice (add water/more sugar as necessary) then flood the top of each cake until it covered completely
7. Top each cake with a cherry and leave to set
8. Enjoy :D

24/01/2013

And **NEW** for this summer, I'm revamping those boring Jam Doughnut Muffins....in July, there will be Nutella-filled Doughnut Muffins, dusted in Chocolate :-)

24/01/2013

Muffin Galore's Amazing Chocolate Whisky Cake Recipe...

You need:
100g butter (don't cheat and use cooking margarine as it won't taste as good )
50g proper cocoa powder
6-8 tbsp whisky
200g white sugar
1 large egg
1 tbsp vanilla essence
50g buttermilk
200g flour
1 tsp baking powder

1. Melt butter in a saucepan but don't let it boil or overheat
2. Turn off the heat. Whisk in the cocoa powder, and then the whisky. Don't scrimp on the whisky, I slosh it in!!!
3. Whisk in the sugar, then the egg, then the vanilla essence and buttermilk
4. Mix in the flour and baking powder slowly
5. The mixture should be quite runny. Spoon it into muffin cases and bake for 20-25 minutes at 190C. You want them spongy on top so they don't go all hard and dry inside. Moist Muffins Only!! ;)
6. I make up my icing by adding a few tablespoons of cocoa to 200g icing sugar then using whisky to get it to the right consistency.

The whisky that you use in this recipe is up to you; I use Grouse as I don't like Bells at all but be warned that you can really taste the whisky in this!!

Happy Baking from Muffins Galore!! :-)