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.

White Chocolate Muffins

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

Triple Chocolate Muffins

Tim's favourite, and being as he is popping by tomorrow I thought I had ought to oblige, particularly being as he still hasn't had his birthday present from me yet - whoops. I do hope these will make up for the delay.

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 salted butter
half cup sour cream
three quarters cup milk
vanilla essence
1 large egg

Mix the wet into the dry ingredients then stir in:
100g white chocolate chunks
100g milk 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
 
 

Raspberry and White Chocolate Muffins

These old favourites went down very well with some other 'old' favourites - the ladies from work! 
I finally got organised enough to have them over to visit the new house and eat muffins chez nous. So after decking our hiking boots for a stroll along the canal in the gorgeous mud and sunshine we returned to tea and muffins.

A very British afternoon.

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

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

Mix the wet into the dry
Stir in:
100g white chocolate chunks
half cup fresh raspberries

The raspberries will break up and make the mixture marbelled and pink!

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

Best served with friends - 'old' or otherwise!

Chocolate and White Choc Chip Muffins

This is becoming a very productive day today - 
so far I have endeavoured to clear up the garden after the storm the other night, and make it a bit more presentable by fixing the fences again!! Then I got onto a bit of packing in the kitchen, ready for the impending house move - but soon got distracted by the the baking cupboard - so I just had to whip up a dozen chocolaty muffins which I plan to freeze until moving day, but I'm not sure all 12 are going to make it that far.
While I was at it I also conjured up a cottage pie of sorts, that too I plan to freeze, but the aroma from the kitchen right now is calling me, so it may end up being today's dinner instead.

Anyway, here are the muffins ~

In a large bowl sieve 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
1 large egg
a few drops of vanilla essence

Mix the wet into the dry then stir in:
200g 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 moving to a wire rack to cool

Raspberry and white Chocolate Muffins

All Saint's Day has gone very well so far today - it began with a camera walk in the Autumn woods and sunshine, then I cracked on to do a bit more packing and can actually now see the dining table again - it's been a while. Then feeling inspired I actually did some cleaning before I hit the kitchen and made a winter warming beef stew for supper, and a variant of a shepherds pie for friends. But no day would be completely complete in the kitchen without a batch of freshly warm gooey muffins - so this is what I did next:

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

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

Mix the wet into the dry then stir in:
100g white chocolate chips
half cup fresh raspberries

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 to a wire rack to cool

Then sit down and view those photographs - well I will be doing if I can get my card reader to read!!

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

Chocolate Muffins

It's been a busy week for muffin baking.
In the middle of the week my daughter turned up early for tea, so that I could teach her sister-in-law how to bake Raspberry and White Chocolate Muffins. 
Yesterday I baked Mega-Chocolate Muffins to celebrate Johnny's birthday as he popped in overnight for a quick visit on his way back from University viewing. 
And today I will baking again later for this afternoon as we have a bring and share BBQ after church and we'll need something to wash down those burgers!

He may be old enough to drive now, but he still needed candles on his cake(s)

In a large bowl sieve 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

Stir in:
100g white chocolate chunks
100g milk 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 removing onto a wire rack to cool

Banana, Honey and White Chocolate Muffins

Round one of Quiz Night was - list all the ingredients I used to bake the muffins.

Both teams missed out a few of the answers - so here's what I did.

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 honey
2 large eggs
vanilla essence

Mix the wet into the dry then stir in:
half cup white chocolate chunks
half cup mashed ripe banana

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

Almond Milk Muffins?

I decided to see if adding Almond Milk instead of regular milk would make a nuttier taste to one of my most popular muffin flavours, particularly as I had quite a bit left over from my last bake.

The finished product tasted just as scrummy as usual, so when I buy it again I'll definitely try it in a few other flavours to see what happens.

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 almond milk
2 large eggs

Mix the wet into the dry then stir in:
100g white chocolate chips
half cup fresh raspberries

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

Lemon and White Chocolate Pinwheels

I fancied making something a little different for Christmas, I've done Pinwheels before using mincemeat, but not everyone is a fan, so I dug out some lemon curd and white chocolate chunks and they taste delicious. 

They are quick to make, and for those purists amongst you, you could even make your own pastry first! I used the ready-roll as it's quickest.

Roll out some ready-roll pastry
Spread with lemon curd
Sprinkle with lemon zest 
Sprinkle with white chocolate chunks

Roll up into a long sausage, like a Swiss Roll
Slice into 1 cm chunks
Lay on a baking tray, spaced well apart

Bake on Gas 4/5 for 25-30 minutes

Carefully move them onto a wire rack to cool, using a palette knife

Finally dust with icing sugar for that fresh snow effect!!

Cranberry & White Chocolate Muffins

Today is 11/12/13 here in England, so to mark the occasion I'll post a recipe. 

This is the recipe I made at the weekend when I had friends over for tea. Alex reckoned she couldn't bake muffins so I was determined she got to see how easy it is to do, and despite having the help of a two year old, we managed to bake a delicious batch of festive muffins.

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

Mix the wet into the dry then stir in:
half cup dried cranberries
half cup white chocolate chunks

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

And as you can see the little 'un loved them .

Lemon & White Chocolate, Cheesecake Muffins

These are some of my favourites - you can't go wrong with Lemon, and as Cheesecake is my all time favourite pudding, then it seems only right to mix the two into one incredible muffin to share with my lovely friends coming all the way from the Netherlands for tea later.

In a large bowl mix together:
375g self-raising flour
220g caster sugar
grated rind of 2 lemons 

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

Mix the wet into the dry then stir in:
half cup lemon curd
100g white chocolate chunks

For the cheesecake filling -
Mix together half tub cream cheese 
1 tablespoon caster sugar

Put a dollop of the muffin batter in the base of 12 muffin cases
Put a teaspoon of cheesecake mixture on top
Cover over the cheesecake with the remaining muffin batter making sure none of it is exposed

Sprinkle the top with demerera sugar

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

White Chocolate and Cherry, Chocolate Muffins

Saturday was the release of the Benjamin Generation's first EP 'Miles and Miles', so being as they had used one of my photos on the cover I thought it only honouring to turn up to the release gig with a tub of muffins in hand - as a nice accompaniment to their chip shop dash.

In a large bowl sift together:
300g self raising flour
50g cocoa
Stir in:
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
three quarters cup of milk
1 large egg

Stir the wet into the dry then stir in:
100g white chocolate chunks
half cup chopped glace cherries

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 to a wire rack to cool

Now download the EP from i-Tunes and enjoy :) 
my daughter is the singer, and I'm one proud mamma 

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!

Banana, Honey and White Chocolate Muffins

Well this is my 150th post - not what I had in mind when I started this blogging a few years ago, but it's always furn to be dong something unexpected.
In that time I have had over 7700 visitors from 64 countries around the globe, so I may as well keep baking and mixing new flavour combos as I go because it seems the whole world loves muffins. 

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

In small bowl mix together:
90g melted butter
half cup sour cream
quarter cup runny honey
2 large eggs

Mix the wet into the dry then stir in:
half cup mashed banana
100g white chocolate chunks

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

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

Waffleberry Pudding

On Christmas Day I had a revelation. For lunch I was offered this Waffleberry Pudding, and I must say it instantly became my absolute most favourite desert ever eaten, even better than Cheesecake, and anyone who knows me well, knows I love Cheesecake to the max! But this is even yummier.
On Boxing Day I had lunch with some other (now) family, and they too made WaffleBerry - so I watched with interest how it was made then refused to leave until they handed me the recipe. 

But it was only this week that I finally had my first attempt at making it. Thankfully it was a success, and tasted every bit as gorgeous as it did on Christmas lunch, so I thought I ought to share the love, and let you have a go at the recipe for yourselves.

Thank you Joy for my first taste of this delight, and thanks Aunty Rachel for the recipe.

You will need

240g waffles

150g white chocolate, chopped

300g raspberries

In a deep sided dish layer half of the waffle.

Sprinkle with half the raspberries 

then half the chocolate chunks

Repeat the layers

In a bowl combine:

55g caster sugar

1 tablesppon plain flour

Add:

500ml sour cream or creme fraiche

3 eggs

half teaspoon vanilla essence

Whisk together

Spoon the mixture over the top of the raspberries

Bake on Gas 6 for 30-35 minutes until golden brown and set in the centre.

Cool for 10 minutes then sprinkle with Icing sugar.

We had it hot with vanilla ice cream at Christmas!And this was all that was left after our Sunday night nosh up in Tamworth this weekend.

Lemon Curd and White Chocolate Muffins

Well the Murder Mystery night had to be cancelled due to the persistant snowy weather, school got closed too :) But all of this excitement meant I ended up being left with dozens of muffins and only me to eat them - not the best idea. But thankfully muffins are freezable.
I always put them into a ziplock bag or sealed plastic container once they are cold, and then pop them in the freezer. defrost them individually if you like, and for that just cooked taste - bung them in the microwave for 12 seconds and they'll taste like they just came out of the oven.

Here's a picture of the snowy walk I went on round the village, the canal was mostly frozen except for where the barges moor.

 

In case I haven't written this recipe out before this is what I did for the lemony beauties -

In a large bowl mix together:

375g self-raising flour

220g caster sugar

grated rind of 1 lemon

In a small bowl mix together:

90g melted butter

half cup sour cream

quarter cup lemon juice

2 large eggs

Mix the wet into the dry
Then stir in:

half cup lemon curd

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 to a wire rack to cool