CHOCOLATE MUFFINS
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Provided by Member recipe by spagettiqueen
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
- Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
CHOCOLATE CHIP MUFFINS
These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you're making for hungry mouths who have a few days off school.
Provided by Sarah Cook
Categories Cakes and baking
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases.
- Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.
- Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases - they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18-20 minutes until well risen and cooked.
CHOCOLATE MUFFINS
The beauty of this double chocolate muffin recipe is that the chocolate chips are slightly hidden so each explosion of chocolate is a delightful surprise. For this recpe you will need a 12-hole muffin tin with paper cases.
Provided by Annie Rigg
Categories Cakes and baking
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
- Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate.
- Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly.
- Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients.
- Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.
- Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
JAMES MARTIN - CHOCOLATE CHEESECAKE WITH CARDAMOM CREME ANGLAISE
James Martin is a master at dessert & here is another one of his creations - can you see why he's one of my favourite chefs? This recipe is for one individual cheesecake but can easily multiply the ingredients.
Provided by Um Safia
Categories Cheesecake
Time 45m
Yield 1 cheesecake, 1 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 10cm/4in chefs' ring with butter and place onto a plate.
- Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
- Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
- Smooth over the top and sprinkle the chocolate over.
- Carefully remove the ring and top with the orange segments and mint.
- For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
- In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
- Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
- Strain the mixture through a sieve into a bowl and allow to cool.
- For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
- Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.
Nutrition Facts : Calories 2583.8, Fat 178, SaturatedFat 107.7, Cholesterol 1027.2, Sodium 626.8, Carbohydrate 244.2, Fiber 15.5, Sugar 199.1, Protein 39
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