Ingredients
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125 grams Soft butter
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125 grams Castor Sugar
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150 grams White flour, self raising
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25 grams Cocoa powder
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2 Large eggs
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30 grams Chocolate pieces or buttons
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1/4 teaspoon Coffee powderOr 1 teaspoon of made up expresso coffee
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1/2 teaspoon Vanilla ExtractOptional
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1 punnet Raspberries or blueberriesOptional
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10 Paper bun cases
Directions
I’ve chosen this recipe because the ingredients will be available in most kitchens. To make a smaller quantity just adjust the serving size over the ingredient list. Orange muffins cakes are great too…..just replace the cocoa and chocolate with the grated rind and juice of 1 orange.
Steps
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1
Done
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A few hours before you startTake the butter and eggs out of the fridge and leave them in a warm place so that they are nice and soft before you start baking. |
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2
Done
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Turn the oven to 180°C. Place the bun papers in a bun tin. The quantity depends on the size of the bun papers and tin. |
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3
Done
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Sieve the flour and cocoa powder into a mixing bowl. Add all the other ingredients. |
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4
Done
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Mix together with a wooden spoon, until all the flour is mixed in and there are no lumps in the mixture. Get a grown up to help if possible. |
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5
Done
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Divide the mixture evenly between the paper cases using 2 spoons. Load one spoon with the mixture and use the other spoon to move the mixture into each paper case. |
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6
Done
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Place in the oven for 15-20 mins, until firm on top. |
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7
Done
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Remove from the oven and cool on a wire tray. |
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8
Done
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ServeServe the muffins on a pretty plate or board. Wash the berries and serve them with the muffins (optional). |
