Malteser Muffins

Hello again - it's been bought to my attention that the blog is rather shorter of recipes than it was before the Big Deletion, so this post is about remedying that and giving you back some recipes due to popular demand (well, one person asked anyway!!). More of that in a moment though - it's been great to see some new faces on Friday mornings and lots of regulars coming along too!  It's amazing to think that we've been "open for business" about 18 months now, whereas in other ways it feels like forever!  We love our Friday morning ritual and hope you do too!

Some of you came along to one of our previous "CREATE" evenings which are also held at the town hall once in a while.  There's another one coming up this Saturday at 7pm when we'll be making a felt corsage (no experience required, we'll be taken through step by step - don't panic!).  We'd love you to come if you're free, it's £4 to cover materials used and of course we'll have home-made muffins and yummy coffee available too (or tea, for the more discerning palate, *cough*).  Come with a friend or equally feel free to come along alone, you'll be made to feel welcome either way!

So, to recipes, these are posted with a 'note to self' to take more photos at cafe to brighten up the blog... you have been warned!

Do sign up to "follow" this blog, then you can comment on any of the recipes you've tried!  

This week brings Malteser Muffins - the lighter way to put on weight by eating cake!  The malt in the cake and the icing makes these little beauties a little bit different and ensures they live up to their namesake!

Malteser Muffins

Cake bit

150g light soft brown sugar

100g caster sugar

3 eggs

175ml milk

15g butter

2 tblsp Horlicks

175g plain flour

25g cocoa

1 tsp baking powder

½ tsp bicarbonate of soda

Icing bit

250g icing sugar (sifted if not using a food mixer)

1 tsp cocoa

45g Horlicks

125g butter (room temperature and cut into cubes)

2 tblsp boiling water

Big packet Maltesers to decorate (and eat!)

Preheat oven to gas 3, 170C – place paper cases in 12 cup muffin pan.

Whisk sugars and eggs (in freestanding mixer if poss) until light and frothy.  Meanwhile heat milk, butter and Horlicks in a saucepan until butter melts and is hot but not boiling – beat together well.  Beat hot Horlicks mixture into eggs and sugar and fold in flour, cocoa, baking powder and bicarb until flour is thoroughly mixed.  (batter will be quite runny).

Divide mixture between the 12 paper cases and bake for 20 – 25 mins – cakes should have risen and spring back when gently pressed or cake tester comes out clean.  Let them cool completely.

While the cakes are in the oven make the icing – put the icing sugar, cocoa and Horlicks in the food mixer (or mixing bowl) and mix until well blended and the lumps are gone, then add the butter and mix again until totally combined.  Scrape down the sides of the processor, continuing processing whilst pouring in the boiling water until you have a smooth buttercream.  Spread over the top of the muffins and decorate with Maltesers (or just eat them!)  

Another recipe which has been requested is the Chocolate and Cranberry Muffins - the fresh/frozen berries add a delicious tang to these rich chocolate cakes!

Cranberry & Chocolate Squares

Cake

115g butter

4 tbsp cocoa powder

215g soft brown sugar

150g self-raising flour

2 eggs, beaten

115g fresh cranberries (or frozen ones defrosted)

Topping

150ml soured cream

75g caster sugar

30ml self-raising flour

50g soft butter

1 egg, beaten

½ tsp vanilla essence

75g plain chocolate

Preheat oven to 180C/Gas 4.  Place 12 muffin cases in a 12 cup muffin pan.

Place butter, cocoa powder and sugar in a saucepan and stir over a low heat until melted.  Remove from the heat and stir in flour, eggs and cranberries until thoroughly combined and pour into muffin cases.

For the topping – beat together all the ingredients except the chocolate in a bowl until smooth and pour over the cake mixture.  Grate the chocolate over the topping, then bake the cakes for approx 25-30 minutes until risen and firm.  Cool slightly before removing from the pan - the grated chocolate on the top which will have melted will be extremely hot, so be careful!!

And finally for this post, the Nutty Appley, Chocolatey Muffins - nothing more to be said except mmmmmm!

Nutty Apply Chocolatey Muffins

175g butter

140g soft brown sugar

2 tblsp apricot jam

2 eggs

140g plain flour

1 tblsp baking powder

1 tsp cinnamon

100g nuts, chopped (any kind)

50g dark chocolate, chopped

2 eating apples, peeled and chopped

12 cup muffin pan lined with paper cases (although recipe might yield 13 or so)

Beat together butter, sugar and jam until light and fluffy.  Add eggs with a bit of flour (to prevent curdling) and beat in well.  Then add flour, baking powder and cinnamon and beat well into wet mixture.  Add the nuts, chocolate and apples and mix in by hand.  Cover and refrigerate for a few hours or overnight if possible (I didn’t have time!)

Divide mixture between muffin cases and bake at 170C (not too hot) for about 30 mins or until first to the touch.  A skewer should come out clean.