You are probably familiar with my love for muffins. Because these little cakes are so quick and easy and when baked in mini trays their cuteness quotient increases exponentially.
This one in particular is my all time favorite recipe when friends who are passing by my home want to drop in for a cup of coffee and more importantly I have nothing in the fridge but some eggs and butter. These take all of 20 minutes from start to finish and by the time you've tidied up your home and made yourself presentable the oven goes, tring. Ah! did I mention that the home smells wonderful too :)And that cup of cappuccino makes it all the more memorable.
Makes 24 mini muffins
175 grams soft butter
175 grams caster sugar
175 grams self raising flour
3 medium eggs
1 tsp baking powder
1 tbsp cocoa powder
1 tbsp milk
1/2 tsp vanilla extract
1.Preheat the oven to 180 degrees Celsius. Grease two 12 hole mini muffin trays or line with paper cases.
2.Put the butter, sugar,eggs, flour and baking powder into a large mixing bowl. Whisk for about two minutes until smooth, then pour half the mixture into a separate bowl and sift the cocoa powder over it.stir in the milk until blended.
3.stir the vanilla extract into the first mixture.
4.spoon the vanilla mixture evenly between the prepared tins, then spoon over the cocoa mixture. At this stage if you like, using a small spoon swirl through the two mixtures to make a marbled pattern.
5.Bake for 12-15 minutes until well risen and firm to the touch. Cool in the tins for 5 minutes then turn out to cool. These keep well in a airtight container for 3-4 days.
Images : Personal album
Recipe: Cupcakes & Muffins by Ann Nicol
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