White Chocolate Easter Surprise Muffins Food

EASY WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, sugar, and cocoa in a large bowl.
• Combine milk, butter, and eggs in another bowl. Stir into flour mixture just until moistened. Fold in white chocolate chips.
• Fill each prepared muffin cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
• Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm.

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

MINI STRAWBERRY SURPRISE MUFFINS

Steps:

• Grease mini or large muffin tray.
• Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
• In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
• Combine the dry ingredient to the wet. Mix till blended.
• Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
• Bake 425F for approx 12 - 14 Minutes.
• Should make approx 36 muffins.
• If you are making large muffins bake at 425F for about 14 - 16 minutes.
• makes 12.

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
• For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

RASPBERRY & WHITE CHOCOLATE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
• Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

CHOCOLATE AND NUTELLA SURPRISE MUFFINS

Steps:

• Pe-heat oven to 200'C/400'F.
• Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
• Stir to mix well.
• In another bowl combine the egg, yoghurt, milk and vanilla.
• Pour into the midle of the dry ingredients and then add melted butter.
• Mix together gently.
• Place mixture into well greased muffin tins to come just over halfway up the tins.
• Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
• Bake for approximately 15 minutes or until muffins are cooked and well risen.
• Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
• Sift over some icing sugar if desired -- this just gives a nice presentation.

EASTER SURPRISE CUPCAKES

Steps:

• Heat oven to 350° and insert 24 paper baking cups into muffin tins.
• Mix together, butter, sugar, eggs and vanilla in large mixing bowl until blended.
• Beat on high speed for 5 minutes.
• On low speed, beat in flour, baking powder and salt alternately with milk until well blended.
• Fill muffin liners 1/3 full and place a chocolate egg in the center of each.
• Top with remaining batter to 2/3 full.
• Bake for 18 to 20 minutes or until done.
• Cool and frost as desired.

PESTO SURPRISE MUFFINS

Steps:

• Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
• Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
• Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.

WHITE CHOCOLATE EASTER SURPRISE MUFFINS

Steps:

• Pre-heat oven to 190 degrees celcius.
• Sift flour and baking powder into a bowl.
• Mix sugar into flour mixture.
• Make a well in the centre of the dry ingredients.
• Melt white chocolate melts and butter together.
• In a seperate bowl beat eggs, then add milk.
• Pour egg mixture into dry ingredients.
• Stir briefly, then add the butter mixture and stir to just combine.
• Quarter fill greased deep muffin pans with mixture.
• Place a caramel egg in the centre of mixture and top with enough mixture to cover egg and three quarters fill muffin pans.
• Bake in pre-heated oven for 15-20 minutes or until muffins spring back when pressed.