|I made this just before leaving Compass - S'Mores Cake!|
|Madeira Cake with lemon frosting made for my friend's workplace.|
|Today's recipe... Muffins! See the variation for these chocolate and oreo muffins below the recipe.|
Bakery Style Muffins
3 cups plain flour
1T baking powder
1/2t baking soda
150g butter, softened
1 3/4 cup sugar
1t vanilla essence
1 1/2 cups plain or vanilla yoghurt
1 1/2 cups chocolate chips
1 cup any sort of frozen berries
Preheat the oven to 200°C and either line two muffin tins with paper liners or grease them really well. In a separate mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Add the vanilla and mix well. With the mixer on a low speed, add the dry ingredients in around 3-5 batches, alternating with the yoghurt each time. Add the chocolate and the berries and mix through with a wooden spoon. Be careful not to overmix here, not only so the muffins aren't hard as a rock but also so that the berries don't colour the mixture too much. Scoop the batter into the lined muffin tins, making sure to fill them all the way to the top do that they dome like bakery muffins. Bake for 5 minutes in a 200°C oven, then reduce the temperature to 190°C and bake for a further 15 minutes or until browned on top and a skewer inserted into the centre comes out clean. Cool in the pan for 2 minutes then transfer to a wire rack to cool completely. These muffins taste amazing, a testament to that fact is that 24 only last about 3 days in our 4 person flat! Yum!
Use only 2 1/2 cups of flour and add 3/4 cup of cocoa powder, whisk it in with the dry ingredients at the beginning. Also substitute 1 cup of oreo crumbs for the frozen berries for an extra surprise!
|These are the traditional muffins with this recipe but they look a little burnt because the oven in our old place burnt stuff all the time... They look much better made in our new oven in our new flat!|