Choca Mocha Bayley's Cream Muffins

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.

Mandarin and Coffee Muffins

Today we are having these little beauties for our Bring and Share supper this evening. I figure the combo will work - but time will tell.

Drain a can of mandarins - reserve the juice

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
mix 2 heaped teaspoons of instant coffee with a few drops of boiling water to dissolve, stir well, then make up to a quarter cup with the juice from the can of mandarins
2 large eggs

Mix the wet into the dry

Stir in:
1 cup of chopped drained mandarins

Divide the mixture between 12 muffin cases
Bake of Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool

Mocha Choca Bailey's Muffins

I finally got round to baking birthday muffins for work this morning, and before breakfast at that! Quite a tasty combination, even though I didn't know what day it was by the time I arrived in work - but I put that down to the 12 hours sleep I'd had just prior to baking - what a strange week this has been!!

Anyway:

In a large bowl mix together:
220g caster sugar
375g self-raising flour

In a small bowl mix together:
90g melted salted butter
half cup sour cream
quarter cup Bailey's
a desert spoon of coffee granules diluted in the minimum amount of boiling water
2 large eggs

Mix the wet into the dry

Stir in:
100g white chocolate chips

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 removing onto a wire rack to cool

Pear and Coffee Muffins

Tonight's little offering will be these delicious looking muffins.
Hope they go down well with my 'homies' in Tamworth.

In a large bowl mix together:
275g self-raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup very strong coffee
2 large eggs

Mix the wet into the dry
Then stir in :
1 cup diced and drained, tinned pears

Divide the batter between 12 muffin cases
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

Butterscotch Bailey's Muffins

I rustled these up this morning while I am having a new carpet laid in the dining room. They are meant to be for a bank holiday BBQ at my daughters today, but they smell so lovely I imagine they won't all get there. The carpet fitter is looking hopeful that he is going to get to sample one with his mug of tea. And naturally it would be rude to let him eat on his own - maybe I'd better bake another batch for later on.

In a large bowl mix together:
375g self-raising flour
140g soft brown sugar
60g caster sugar 

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup Baileys
tablspoon strong coffee diluted in the minimum amount of boiling water (half a quarter cup)
2 large eggs

Mix the wet into the dry then stir in:
100g white chocolate chunks
100g butterscotch pieces

Divide the mixture between 12 muffin cases 
Bake Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

Bailey's and White Chocolate Muffins

It's Easter Sunday tomorrow so what better way to celebrate that 'Jesus came to bring life and life in abundance' than with Bailey's muffins!! That definitely constitutes living it up! So unless I get visitors later, or I just can't resist, as the smell in the kitchen is amazing - I should be turning up with them to the 'bring and share' tomorrow evening.

To create your own gorgeous aromas in your kitchen do this ~

In a large bowl mix together:
375g self-raising flour
200g dark brown soft sugar

In a small bowl mix together:
90g melted butter
150g sour cream
quarter cup Bailey's liquor
quarter cup strong coffee (4 teaspoons coffee granules mixed into 1 table spoon boiling water)
2 large eggs (before adding the eggs ensure the mixture isn't too hot or they will start to scramble!)

Mix the wet into the dry
Then stir in:
100g white chocolate chunks

Divide between 12 muffin cases
Bake Gas 5/6, for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

Once cooled I plan to top the muffins with a mix of Bailey's and Cream cheese and sprinkle with chopped walnuts, or park a mini Easter egg on top. But I'm really not sure they are going to last long enough.

Nope, I was right, they didn't. I shouldn't have gone back in the kitchen, as there was one small muffin calling to me from the cooing rack, begging to be eaten while still warm, right here, right now as I type :) mmmmmm

Maybe I'll be making another batch right before I go out tomorrow!

Mocha Muffins

Fancy a coffee fix, this is the edible version!

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 coffee*

2 large eggs

( * mix 4 heaped teaspoons of strong coffee with the minimum amount of boiling water to make a quarter cup's worth of coffee)

Mix the wet into the dry

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 to firm before removing onto a wire rack to cool

Almond Espresso Muffins

These should do to take out for tea tomorrow ~ and my kitchen smells like marzipan.

In a large bowl mix together:

300g self raising flour

75g ground almonds

220g caster sugar

In a small bowl mix together, but make sure you don't curdle the cream or cook the eggs so let the coffee and butter cool a while:

90g melted butter

quarter cup strong coffee (I used 3 teaspoons in my cup measure and diluted it with boiling water to the top)

half cup sour cream

half teaspoon almond essence

2 large eggs

Mix the wet into the dry

Stir in 200g white chocolate chunks

Divide between 12 muffin cases

Bake on Gas 5/6 for 20-25 mins

Leave in the tin for a few minutes before removing onto a wire rack to cool

Coffee Toffee Muffins

Well having heard back from my Norwegian samplests - Hilde and Inge, it turns out that the flavour in question was 'Coffee Toffee', so here's the recipe so that you can make some for yourselves ~

Put a heaped tablespoon of instant coffee into a cup, and dilute to a paste with a tiny little bit of boiling water - just enough to disolve the coffee granules

In a large bowl mix together:
375g self raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half a cup of sour cream
quarter cup of milk
2 large eggs

Add the coffee to the liquids and mix together
Mix the wet ingredients into the dry
Add 100g of toffee/fudge chunks and stir in

Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 mins

Cool for a few minutes in the tin before moving to a wire tray to cool to a safe temperature to eat! The toffee will scald if you eat them too quickly.

A disaster of Honeycomb proportions!

New invention of the day - Coffee and Honeycomb Muffins.

Sounds innocent enough, but this was the day I nearly destroyed my muffin tray.My friend Sara gave me some packets of honeycomb after she had been to stay and tasted many a muffin in the process, so no doubt she was secrely hoping to taste the said honeycomb in a batch of muffins next time we met up. The consipiracy theorists amoungst you might conclude that she was out to discredit my muffins by the nuclear-proportioned disaster that ensued in the oven whilst baking with the honeycomb.
Anyway, after much scraping, the muffin tray is nearly back to normal. The muffins remain, at present, untasted - I'll leave that honour to Sara when I see her at the weekend. But my guess is that all her teeth will fall out at once with the sticky crunchie gooeyness that is described below:

Warning: Baking these muffins come may cause chaos in the kitchen!

375g self raising flour
210g castor sugar
mix together in a large bowl
melt 90g butter
add - half a cup of sour cream, quarter cup of milk, 2 large eggs

disolve a tablespoon of coffee in a minute bit of boiling water, just enough to disolve the coffee
add this to the liquids

mix the wet ingredients into the dry ones
then add 200g of honeycomb pieces and mix

divide into 12 muffin cases and bake for 25 mins on gas 5/6

Leave to cool in the tray a few minutes before removing onto a wire rack to cool entirely. Then store in an airtight container.