Sunday, 1 June 2008

Muffin time!



I love muffin time. I love making muffins, full stop. It's a pity that they are sitting there, staring and me, and I'm having to be good and not eat them. I did sneak a few crumbs, just to test that they were cooked, and were good, of course. However, they were passed over to my chief taster - the ever willing boyfriend, B who declared both muffins to be amazing.

He has some evil exams coming up next week, so these muffins are for him to cheer him up, and hopefully give him good luck in his exams. Good luck, B, I'm sure you'll be amazing!

This month sees my first Daring Bakers challenge. I cannot wait to try it out and get involved in Daring Bakers - it seems like such fun!

Chocolate Cheesecake Muffins
Makes 12 Muffins
From (here)


Cheesecake mixture:
250g cream cheese (e.g Philadelphia) at room temperature
60g castor sugar
1 egg

Chocolate Mixture:

180g butter
150g caster sugar
3 eggs
3 tbsp cocoa powder
120g self raising flour
1 tbsp baking powder


1. Preheat oven to 150°C

2. Get your muffin pan and cases ready

3. Make the Cheesecake mixture: beat the cream cheese and sugar until light and fluffy. Add the egg and beat until well mixed in. Set the mixture aside whilst you make the chocolate mix.

4. Make the chocolate mix: beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time until well incorporated. Sieve the dry ingredients together and fold into the egg mixture.

5. Start by placing half the chocolate mixture in the muffin cases. Then cover with all of the cheesecake mixture.Cover with the remaining chocolate mixture. Gently spread the chocolate mix so that it covers the cheesecake. Using a toothpick or skewer make some swirls through the muffin.

6. Bake for 25-30 minutes or until the skewer comes out clean. Cool completely. Can be chilled in the fridge before serving, but are lovely before if you can’t resist!

Banana Cinnamon Muffins
Makes 12 Muffins
From (here)


125g butter, diced
75g caster sugar
100g soft brown sugar
2 eggs
200g self raising flour
1 tsp cinnamon, ground
75ml milk
2 tbsp maple syrup
3 bananas, peeled and mashed (add lemon juice to prevent browning)


1. Preheat oven to 190°C

2. Place the butter and sugar in a bowl and beat until creamy. Add the eggs one at a time, mixing until well combined.

3. Sift the flour and cinnamon together. Gradually add the flour and milk to the butter mixture, alternating between the tow until well combined. Add and mix in the maple syrup.

4. Fold in the mashed bananas and combine well

5. Spoon the mix into the muffin cases.

6. Cook in the oven for 20 minutes, or until a sweker inserted into the centre of the muffin comes out clean.

7. Cool on a cooling rack. Serve warm, or cool. Can be stored in the fridge, but are best eaten on the day.

 Yummy Muffin goodness!


Beth said...

Thanks for visiting my blog. Im a bit nervous about DB - def think we should stick together!!

Jackie said...

Beth: I'm sure it will all turn out roses! Good luck with yours!