Wednesday, 19 August 2015

Chocolate and fudge muffins |

Hello lovelies
You all know how much I love baking. Well I have been neglecting the baking section of my blog for months, that's why from today there will be a new baking post every Wednesday. The Bake off has really inspired me to bake this year. Now today I'll be showing you how I made my chocolate and fudge muffin. The recipe I used only made 5 muffins! Now in my house, cake has to be in quantities of 12 or more so I'm going to give you the recipe that I used and leave you to work out how much you would need for more. There's a nice bit of homework for you all, ha ha.

Ingredients |
125g plain flour.
25g coco powder.
1tsp baking powder.
1 egg.
60g sugar.
2tbsp oil.
100ml milk.
Fudge (As much as you like, go wild!)

Equipment |
Mixing bowl.
Jug.
Sieve.
Oven at 160C.
spoon for mixing.
Muffin tin.
Muffin/cupcake cases.
Cooling rack.
Whisk.

Step 1 | 
measure all of your ingredients out ready and set our oven to 160C. Its easier to bake when you don't have to spend ages getting the scale to work.

Step 2 |
Sift the flour, coco powder and baking powder into a mixing bowl. Make sure they are all combined and that the dry ingredients have no lumps.








Step 3 |
Put the egg, milk, oil and sugar into a separate bowl or jug and mix them together.



Step 4 |
Pour the egg mixture over the dry ingredients and mix really well until you have a smooth chocolate muffin goo (Yes that how technical we are being here. The chocolaty goo is what you should get.)





Step 5 |
Here's where I went mad with the fudge. I chopped up nearly a whole pack (It was only small though.) of Dorset crumbly fudge. Put some in the mix and set some aside to put on the top before baking.



Step 6 |
Now its time to spoon this delicious looking goo into your muffin cases. I actually managed to put it in the cases with it falling onto the cake pan, I know..Mary Berry would be so proud, at least I hope she would. Now sprinkle a little more fudge on top of the muffins.



Step 7 |
Put your muffin in the middle of the over to bake for 20 minutes. If they don't feel firm after twenty minutes, pop them back in until the tops crack slightly. When they are ready get them out and put them on a cooling rack. Try not to eat little bits of the edge of the cakes. I know its tempting but just be patient, its worth it in the end.







Here are some incredibly non arty shots of my muffins. They tasted really good and I feel like you can add whatever you want. You don't have to add fudge but that's all I had. So as you all know, whatever in my cupboard goes into something I bake.

I hope you enjoyed that post. I'm really looking forward to baking each week and sharing my bake's with you.

What have you been baking lately?

Lots of love,
Chloe xxx