Serves 12
Ingredients
2 eggs
200g caster sugar
130g plain flour
50g cocoa powder
1 tsp baking powder
pinch of salt
160ml milk
1/4 tsp vanilla extract
160g unsalted butter, melted
120g chocolate (can be roughly chopped chocolate, or I used a mixture of white, milk and dark chocolate chips)
50g dark chocolate to top
Instructions
1. Preheat the oven to 170c
2. Mix the eggs and sugar in a freestanding mixer with a paddle attachment and beat until pale and well-mixed.
3. In a separate bowl, sift the flour, cocoa powder, baking powder and salt, and stir to mix. In a third bowl, combine the milk and vanilla extract.
4. Gradually beat these 2 mixtures into the egg mixture alternately, small amounts at a time, and beat until well combined.
5. Stir in the melted butter until well combined, then stir in the chocolate chips or chunks.
6. Spoon in to muffin cases until 2/3 full, and bake in the oven for 25-30 minutes (the sponge should bounce back when touched). Leave to cool in the tray before transferring to a wire cooling rack.
7. Once cooled completely, melt the dark chocolate over a pan of water and spoon over the top.
Adapted from The Hummingbird Bakery Cookbook
I love the hardened chocolate on the top of these as it adds a little crunch before the soft sponge. I also topped these with some honeycomb crumbles for an extra treat!
Saturday 3 October 2015
Banana and Chocolate Muffins
Serves 12
Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate
Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins.
Adapted from The Hummingbird Bakery Cookbook
These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.
Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate
Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins.
Adapted from The Hummingbird Bakery Cookbook
These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.
Friday 13 March 2015
Balti Chicken
Serves 4
Ingredients
10g butter
2 tbsp sunflower oil
2 large onions, roughly chopped (I mixed a red and white)
3 garlic cloves, sliced
25g root ginger, peeled and roughly chopped
2-3 tbsp medium curry paste
1 tbsp tomato puree
4 boneless, skinless chicken breasts
175ml boiling water
1/2 tsp salt flakes
1 tsp caster sugar
4 fresh ripe tomatoes (I used canned)
200g baby spinach leaves
Instructions
1. Melt the butter with half the oil in a large pan. Add onions, garlic and ginger, then cover with a lid and cook for 15 minutes over low heat until very soft. This may need stirring occasionally.
2. Remove the lid and turn up the heat. Cook the onion for 2-3 minutes more, stirring constantly.
3. Add the curry paste to the pan and turn down the heat. Cook for 3 minutes more. Remove from the heat and stir in the tomato puree.
4. Blitz the onion mixture ina blender until smooth. Set aside.
5. Cut the chicken into bite sized chunks. PLace the pan back over medium heat and add the remaining oil and chicken. Fry for 3 minutes until lightly covered all over.
6. Add the onion mixture, water, salt, sugar and tomatoes. Bring to the simmer and cook for 4 minutes. Add the spinach in a few handfuls at a time, allowing to soften in between each. Cook for a further minute until the chicken is cooked through.
Adapted from The Hairy Biker's Great Curries
Ingredients
10g butter
2 tbsp sunflower oil
2 large onions, roughly chopped (I mixed a red and white)
3 garlic cloves, sliced
25g root ginger, peeled and roughly chopped
2-3 tbsp medium curry paste
1 tbsp tomato puree
4 boneless, skinless chicken breasts
175ml boiling water
1/2 tsp salt flakes
1 tsp caster sugar
4 fresh ripe tomatoes (I used canned)
200g baby spinach leaves
Instructions
1. Melt the butter with half the oil in a large pan. Add onions, garlic and ginger, then cover with a lid and cook for 15 minutes over low heat until very soft. This may need stirring occasionally.
2. Remove the lid and turn up the heat. Cook the onion for 2-3 minutes more, stirring constantly.
3. Add the curry paste to the pan and turn down the heat. Cook for 3 minutes more. Remove from the heat and stir in the tomato puree.
4. Blitz the onion mixture ina blender until smooth. Set aside.
5. Cut the chicken into bite sized chunks. PLace the pan back over medium heat and add the remaining oil and chicken. Fry for 3 minutes until lightly covered all over.
6. Add the onion mixture, water, salt, sugar and tomatoes. Bring to the simmer and cook for 4 minutes. Add the spinach in a few handfuls at a time, allowing to soften in between each. Cook for a further minute until the chicken is cooked through.
Adapted from The Hairy Biker's Great Curries
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