CHOCOLATE CHIP MINI MUFFINS RECIPE | ALLRECIPES
My kids love when I make these yummy muffins. After trial and error of several muffin recipes, I've come up with what I think is my favorite one. Enjoy!
Provided by MW
Categories Chocolate Muffins
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 dozen mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
- Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
- Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.
Nutrition Facts : Calories 122 calories, CarbohydrateContent 17.5 g, CholesterolContent 8.8 mg, FatContent 5.2 g, FiberContent 0.6 g, ProteinContent 2 g, SaturatedFatContent 1.6 g, SodiumContent 118.7 mg, SugarContent 8.9 g
CHOCOLATE AND BANANA LOAF - THE HAPPY FOODIE
This simple loaf cake recipe marries together the flavours of rich dark chocolate and sweet, ripe banana. So easy to make, it is a perfect treat with a hot cup of tea.
Provided by Martha Swift & Lisa Thomas
Yield Makes 1 x 900g loaf cake (8-10 slices)
Number Of Ingredients 1
Steps:
1. Preheat the oven to 180°C/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.
2. Cream the butter and sugar in a bowl with an electric hand mixer. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again briefly. Sift the flour and baking powder into a bowl, then gradually add to the creamed butter and sugar and beat again until well combined. Beat in the mashed bananas and finally stir in the chocolate pieces.
3. Pour the mixture into the loaf tin and level it out with a spatula. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to cool.
4. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.
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NADIYA'S MAC & CHEESY RECIPE | BBC FAST FLAVOURS 2021
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Total Time 1 hours 10 minutes
Start by cooking the macaroni as per the instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Preheat the oven to 200°C/fan 180°C.
Make the sauce by putting the butter in a saucepan and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.
When the mixture begins to thicken, add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.
Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Tip it into an ovenproof dish and level off the top.
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Total Time 1 hours 45 minutes
1. Grease it with baking spread, then cut a small square of baking paper (about the size of the base of the bowl), grease it and place in the base of the basin, pressing it into the corners.
2. Measure all the pudding ingredients into a mixing bowl. Whisk with an electric hand whisk until well blended, light and fluffy. Spoon the mixture into the basin and level the top.
3. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges, then tie with string to seal.
4. Put a small plate or a trivet in the base of a deep saucepan. Place the basin on top and pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to the boil, then reduce the heat and simmer very gently for 1½–1¾ hours until firm to touch on top when gently pressed.
5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted.
6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Serve the remaining sauce in a jug.
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