You got me - two recipes in a week!
Well this one has been done before, so check out the recipe for May 2011, or just look at the 'figs' section to find it.
It's one of my all time favourites so well worth doing again and reminding you all how delicious they are.
I've not even taken a photo of them yet, as they are still in the oven, so you'll have to make do with the photo below of my scarecrow that has finally made it into my garden this springtime.
Happy Baking.
Due to popular demand (- thanks both!!!) I have finally gotten round to writing out this recipe. I know it's been a while, but I have been way too busy to bake lately, and until today hadn't made a new flabour in ages, sticking with the time old favourites whenever I did manage to bake. Any way here goes:
In a large bowl sift together:
300g self raising flour
20g cocoa powder
20g coffee powder (I used Nescafe Azera Americano)
then stir in:
220g caster sugar
In a small bowl mix together:
90g melted salted butter
half cup sour cream
half cup milk
quarter cup Bailey's
Mix the wet into the dry then stir in:
200g white chocolate chips
Meanwhile in a small bowl mix together:
half tub cream cheese
1 tablespoon caster sugar
Put a dollop of the muffin batter in the base of each paper case.
Then add a small dollop of cream cheese mixture
Cover over with the remaining batter
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool
Then enjoy - the smell and taste divine.
It seems more and more difficult to come up with different varieties of muffins as I'm frequently asked to bake old favourites, but today I think I have done some that I may not have listed the recipe to recently, if at all. And very tasty they were too.
I've been busy building benches in the garden this morning (check out that alliteration!) and I thought I'd need a treat for when the rain began and forced me to stop. The rain is currently washing away all the fence paint that I have just coated the benches in!
In a large bowl sift together:
300g self-raising flour
50g cocoa powder
Stir in:
220g caster sugar
nutmeg
In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs
Mix the wet into the dry ingredients
Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool
It's been a while,
but that's because the sun has been shining and the garden has needed doing, and baking has taken a back seat lately. But tonight I have friends over so muffins it is!!
In a large bowl mix together:
375g self-raising flour
220g caster sugar
In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs
vanilla essence
Mix the wet into the dry then stir in:
1 can drained, diced tinned peaches
Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool
Today was a great day - it finally turnied out to be the day i built the bridge for my dry river bed, and the day I finally got a curtain pole put up in my lounge so I can now make some blue gingham curtains to finish off my room. Also the day I got my mirror on the wall and coat hooks in the understair cupboard. Thanks to my wonderfully talented son and a couple of bizarre encounters at a woodyard I can now say I'm almost done with the list of jobs I made when I first moved in six months ago.
So to honour such a momentous day I figured I'd better go all out on the muffin front - so that yummy cheesecake-esk filling needed to be added, and then I got all adventerous with the ground almonds so this is the combo we ended up toasting the bridge with.
In a large bowl mix together:
300g self-raising flour
75g ground almonds
220g caster sugar
In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs
almond essence
Mix the wet into the dry then stir in:
half cup fresh raspberries
half cup chopped fresh strawberries
In a small bowl mix together:
half tub cream cheese
1 tablespoon caster sugar
Place a small dollop of the mixture in the base of 12 muffin cases
Then add a small dollop of the cheesecake mixture in the centre
Top off with the remaining muffin batter.
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool
Best served in the garden sunshine whilst admiring your newly created bridge!
I need muffins.
It's been a long day.
So on emptying the contents of my fridge i found some blueberries just dying to leap into a muffin batter, so I had to bake them, it would have been wrong not to!
In a large bowl mix together:
375g self-raising flour
220g caster sugar
In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs
lemon essense (I didn't have a fresh lemon today!)
Mix the wet into the dry
Stir in:
1 cup fresh blueberries
In seperate small bowl mix together:
half tub cream cheese
1 tablespoon caster sugar
Put a dollop of mixture to cover the base of 12 muffin cases
Dollop a bit of the cream cheese mixture on top
then top off with the remaining muffin batter
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool
It was garden party day yesterday, which meant that muffins must be baked for the workers who were coming over to help me dig, prune and weed my back garden.
Chocolate is always my son-in-laws favourite, and being as he hates gardening and was giving up his bank holiday to help me out I figured only chocolate muffins would do, no hidden vegtables or fruit at all - just chocolate with a bit of extra chocolate added.
They also went down very well with this little chap too! He had such fun, first of all trying to eat soil and then getting an actual entire chocolate muffin to himself.
In a large bowl sift together:
300g self-raising flour
50g cocoa powder
Stir in:
220g caster sugar
In a small bowl mix together:
90g melted butter
half cup sour cream
three quarters cup milk
vanilla essence
1 large egg
Mix the wet into the dry then stir in:
200g white chocolate chunks
Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool
