A cake with more bite than the usual sponge cake due to the chocolate pieces, but yummy none the less :)
You'll need : 100gms self raising flour 50gms cocoa powder 125gms butter 125gms caster sugar 100gms chocolate ts baking powder Mint essence Green food colouring 2 eggs Convert Metric to Imperial
First Friday Favorite - Blueberry Muffins
On the first Friday of each month, join me for my First Friday Favorites. I'll be baking old recipes from my kitchen. Some are mine and some are momma's. They're all delicious, and I invite you to try some in YOUR kitchen with loved ones, too. What are YOU baking? Leave me a note in the comments below with your favorite muffin recipe!
Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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Christmas Baking with Steve - Carrot Cake Muffins
RECIPE: Muffin Ingredients - 1 1/4 C vegetable oil 2 C self-rising flour 2 t cinnamon 2 C sugar 1 tsp soda 4 eggs 3 C grated carrot (5-6 good sized)
Icing Ingredients - 1 box powdered sugar (16 oz or 2 C) 8oz cream cheese (1 bar/package), softened 1 stick butter (1/2 C) softened 1 tsp vanilla
Muffin Directions: Cream oil and sugar until lite and fluffy Add eggs one at a time. Mix well Sift flour, soda, and cinnamon; add to oil sugar about 1/3 at a time, and mix well in between each 1/3 FOLD in carrot until well blended Spoon into paper muffin holders. Fill about 2/3; more than 2/3 may overflow - I know this! Bake for 30 minutes at 350 or until passes the toothpick test. Let cool on wire racks for about 20 minutes. Remove from pan and let cool completely on wire racks. DO NOT ice until completely cool-it will run down the sides-I know this
Icing Directions: Cream butter and cream cheese until lite and fluffy Add sugar and vanilla. Spoon a blob on top and pat with the bottom of the spoon to spread icing. Keep them in a tight container in the refrigerator (because of the cheese).
5 INGREDIENT BLUE BERRY MUFFINS | EASY VEGAN MUFFIN RECIPE
5 ingredient blue berry muffins may be the easiest recipe from our 5 ingredient series. We want to thank you all so much for your interest in the series and we hope you've been enjoying all your cakes. We have 2 more videos in this series and we'll be back to more whole food meals after that. Until then be sure to give these a try and let us know what you think in the comments.
FULL RECIPE HERE;
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All the best, Dave & Steve.
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Lemon Curd Muffins | Hugh, Tim & Steve
A picnic with Lemon Curd Muffins, Blue Cheese Quiche & Mint Lemonade!
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