EASY CHOCOLATE MUFFINS RECIPE - OLIVEMAGAZINE
Is there anything better than a soft, spongy, oven-warm chocolate muffin with melting milk chocolate chunks? Make them in just 35 minutes with our foolproof recipe
Provided by Esther Clark
Categories Family
Total Time 35 minutes
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper cases.
- Mix the flour, salt, baking powder, cocoa and sugars in a large bowl and make a well in the centre. Beat the eggs and milk in a large jug or bowl. Tip the milk mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Fold through most of the chocolate chunks.
- Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.
Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
HUMMINGBIRD CAKE RECIPE - BBC FOOD
Packed full of fruit, this impressive three-tiered cake would make an indulgent birthday cake.
Provided by BBC Food
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 12
Number Of Ingredients 17
Steps:
- Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
- Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
- Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
- Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
- Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
- Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
- Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.
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EASY CHOCOLATE MUFFINS RECIPE - OLIVEMAGAZINE
Is there anything better than a soft, spongy, oven-warm chocolate muffin with melting milk chocolate chunks? Make them in just 35 minutes with our foolproof recipe
From olivemagazine.com
Total Time 35 minutes
Category Family
Calories 0 calories per serving
From olivemagazine.com
Total Time 35 minutes
Category Family
Calories 0 calories per serving
- Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.
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In fact, after it cooled, if you scooped out a spoonful, it would hold that shape for quite a while. I think that boiling for the full 8 minutes while stirring is very important. I also used half semi-sweet chips, and half Ghirardelli double chocolate chips. Much better and easier than my previous recipe for fudge …
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