Tag Archives: muffins

Pure, Fresh, Lovely: Vegan & Gluten Free Chocolate Banana Muffins

Vegan Chocolate Banana Muffins

A quick post: this was one of the first recipes I created on my very own, and I was very happy with how it turned out. I had gotten an assignment to cater for one of those typical post-meeting ‘cake half hours,’ and as the meeting involved an assembly of health care professionals, I wanted to be sure to cover all my bases in terms of coeliacs, dietary restrictions and food choices.

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Creme Fraiche Blueberry Raspberry Muffins

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If I could wish for anybody in the world to come to my house and make me food, it would probably be Dan Lepard. This is a very good, very easy recipe from one of his (in my opinion) best books. I’ve made it a couple times and never fail to be amazed at how little work really goes into it, despite the fact that there’s icing involved. The single modification I made to his recipe was to add raspberries to the mix.

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Boston Chocolate Custard Muffins

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Dan Lepard is a man who I believe should be president. Of cakes. At least. This concoction of mine is a direct take from his recipe – all I did was add chunks of Toblerone to the batter. And that only happened because we had too much Toblerone in the house. Innovative, huh?

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Chocolate Peanut Muffins

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These are a short, simple & amazing recipe I hijacked from the god of good things, Dan Lepard. All credit to this glorious man, and his recipes. They are sweet without being offensive about it (and don’t get me wrong, I like offensively sweet). You’ll find yourself eating about one a night for a good five days after you make your first batch. It’s like there’s secret cake drugs in there. Did I mention that they keep for absolutely ages? They’re magic.

Here’s the how-to! Ingredients to make twelve:

75g Unsalted Butter

100g Peanut Butter (smooth or chunky to your liking)

175g Caster Sugar

3 Medium Eggs (respect your hens and buy free range organic, yo)

75g Sour Cream

75ml Cold Milk (full fat)

100g chopped salted roasted peanuts (although I didn’t chop ’em to be honest) plus 25g

225g chocolate chips (milk dark or white to taste)

150g plain flour

25g cocoa

2 teaspoons baking powder.

Directions:

1. Be good boys and girls, preheat your over to 180 celsius (160 for a fan) and line your muffin trays with twelve pretty muffin liners before you get started. It prevents you getting slowed down later 🙂

2. Mix your butter, peanut butter and sugar together until the mix is smooth. I managed to do this by hand because I’d left my butter out for ages, but use a mixer if you need. beat in the eggs to the mix one by one.

3. Next to the mix, tip in the sour cream, and the milk. Combine to smoothness, then throw in your peanuts and chocolate chips.

4. Finally, combine the flour, cocoa powder and baking powder in a separate bowl and sieve them in to the batter. To be honest, I’m not sure why the sieve part is necessary – possibly it’s about the texture end result – but I followed this direction obediently and they turned out lovely, so I’ll keep stipulating it. A finicky cake maker produces better cakes…

5. When the mixture has been completely combined, spoon into the muffin papers, distributing evenly. Dot a few peanuts on the top of each and bake for about 25 minutes.

6. Enjoy these with a caramel lovoka vodka & coke for being extra bad. You know you want to.

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