Muffin recipes
Orange muffins
These are the most outstanding orange muffins around. These muffins are light and fluffy and absolutely delicious. They are also very easy to make. A definite must have recipe.
Ingredients
250 g butter
1 and 1/2 cups sugar
2 and 1/2 cups S.R. flour- sifted
2 teaspoons baking powder-sifted
Juice and rind of 2 oranges
4 eggs
A little milk
Steps
Turn oven on to 180 degrees.
Cream butter and sugar until pale and fluffy.
Add the sifted dry ingredients (flour and baking powder), orange juice and rind, and mix.
Add the eggs and mix. Add a little bit of milk; just enough to make the mixture the right consistency (should just drop from the spoon). Spoon enough mixture into the muffin cases (white, as mentioned) in a muffin tin so that each is 2/3 full. Cook approx 15-18 mins, but depending on oven, so test with a skewer and ready once comes out clean, and cakes a golden brown. Makes 2 dozen.
Icing
50 g softened butter
2 cups icing sugar, sifted
Approx. 2 tablespoons orange juice.
Pour sifted icing sugar into softened butter gradually and stir. Add orange juice (bit by bit) and mix (best with electric beaters) until have a creamy, spreadable consistency (not runny). Spread onto cooled cakes.
Mmmmm, mmmmm. Wait for icing to set before stacking cakes (this may take a few hours)
Chocolate muffins
I can't begin to tell you how good this chocolate muffin recipe is. I must admit the method does at first seem a bit weird, but it is really easy, and so amazingly good to eat. You won't cook any other chocolate muffins again, I assure you.
Ingredients
4 cups sugar
5 and 1/2 tablespoons cocoa
1 and 1/2 teaspoons bicarb soda
330g butter
2 and 2/3 cups boiling water
5 beaten eggs
4 cups sifted SR flour
Steps
Preheat oven to 180 degrees. You will need 2 muffin trays and plain white muffin paper cases, and a large stockpot.
In the large stockpot add the boiling water, sugar, cocoa, bicarb soda and butter. Bring to the boil and simmer for about 2 mins, keeping watch because it tends to froth up quite a bit. Take it off the heat and cool for a few minutes.
Add the eggs (should be beaten before adding) and then slowly pour in the flour (make sure sifted) while stirring (best with a wire whisk). The mixture will be quite runny. Pour into muffin cases (in muffin tin) so 2/3 full and cook around 15 mins depending on oven (when skewer comes out clean). Makes approx 3 and 1/2 dozen.
Chocolate icing
50 g softened butter
2 cups icing sugar, sifted
2 and 1/2 tablespoons cocoa
Approx 2 tablespoons hot water
Mix sifted icing sugar, cocoa, and softened butter. Gradually add water bit by bit, and mix (best with electric beaters), until you have a creamy and spreadable consistency (not runny). Spread onto cooled cakes. Wait until icing sets before stacking cakes (may take a few hours).
