Mini Chocolate and vanilla muffins.

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.   

Mini Chocolate and vanilla muffins
Makes 24 mini muffins

Ingredients
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

Instructions

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 
While you enjoy reading this post with visuals.Please do not use them without asking. 
They belong to Orange Kitchens unless otherwise stated.

Blue cheese,ham & celery muffins

 A savoury muffin?? Life is full of enough disappointments, Gary! 

A savoury muffin?! I don't know you anymore.

Miranda Hart

But trust me once you've tried this you will be addicted and will be wanting more.  

Blue cheese,ham & celery,bacon with sweet corn,onion with brie and figs (my favorite),peanut butter and salted peanuts (sara's favorite),smoked ham and leek, coriander and carrot...there are endless possibilities...

Muffins lend themselves to savoury ingredients beautifully so its fun experimenting with different combinations. And not only are they great for a breakfast/brunch but you can make a complete meal out of these babies by simply adding a soup and a salad. Beetroot soup is what I like with these.

Blue cheese,ham and celery mini muffins

Makes 24 mini muffins

Ingredients

225 gms self raising flour

1  tsp baking powder

1/2 tsp dry mustard powder

A pinch of salt

50 gms ham, chopped

75 gms blue cheese crumbled

2 medium eggs at room temperature

6 tbsp milk

50 gms butter, melted & cooled

2 celery stalk, finely chopped

Instructions

1. Preheat the oven to 180 degrees Celsius. Sparsely oil a 24 hole silicon mini muffin tray (I have the one with 12 and made it in two batches) or line a regular mini muffin tray with mini paper cases

2. Sift the flour, baking powder, mustard and salt into a bowl and stir in the ham and half of blue cheese. 

3. In another bowl, beat the eggs with the milk and pour into the flour mixture along with the melted butter, then fold in the chopped celery.

4. Spoon into the muffin cases and then top each one with the remaining blue cheese.

5. Bake for 15-20 mins until well risen & golden. Turn out onto a wire rack to cool slightly. Serve.

It tastes amazingly good with cold meats and salad. Don't forget that tabasco:)

Image : Personal Album 

Recipe: Cupcakes & Muffins by Ann Nicol 
While you enjoy reading this post with visuals.Please do not use them without asking. They belong to Orange Kitchens unless otherwise stated.