Flapjack cupcakes

Those chewy flapjack cuppcakes are really delicious and easy to make. The recipe comes form 'Easy cupcakes' cookbook. 

Ingredients for 8 cupcakes:

the oat filling:

• 40g margarine
• 40g demerara sugar
• 1 tbsp golden syrup
• 55g porridge oats

the batter:

• 55g soft butter
• 55g caster sugar
• 1 egg
• 55g flour
• 1/2 tsp baking powder

Place the margarine, sugar, golden syrup into a sauce pan and heat gently until margarine has melted. Stir in the oats and set aside.

Preheat the oven to 190C. Line cupcake tin with paper cases.

Put the butter and sugar into a bowl and with electric mixer beat them together until white and fluffy. Beat in the egg. Sift the flour and baking powder and with a spoon gently fold  into the mixture.

Spoon the batter into paper cases. Gently spoon the flapjack mixture over the top. 

Bake for 20 minutes until golden and crunchy on the top. Transfer to the wire rack to cool. Enjoy !

Chocolate and ginger muffins

Those muffins were really delicious, moist, chocolaty with hint of ginger. I baked them in large muffin cups so I was not stress that I ate more then one at a time :). Chocolate and ginger muffins recipe, slightly changed by myself, comes form 'Easy muffins' cookbook.

Ingredients for 6 big or 12 standard size muffins:

• 225g flour
• 55g cocoa powder
• 1 tbsp baking powder
• 1 tbsp ground ginger
• pinch of salt
• 50g chocolate chips
• 115g dark muscovado sugar
• 2 tbsp minced ginger
• 2 eggs
• 225 ml milk
• 85g melted butter

Preheat the oven to 200C. Line with paper cases or grease muffin tin.

Melt the butter and set aside to cool it down.

Sift the flour, baking powder, cocoa powder, salt, ground ginger and sugar into a big bowl and whisk together. Then stir in the chocolate chips.

In separate bowl whisk the eggs whit fork and stir in the minced ginger.

Into the dry ingredients bowl pour the egg mixture, milk and melted butter. Combine all ingredients. Do not over - stir them. 

Spoon the batter into baking cups. Bake for 20 minutes until well risen and baked in the middle. Insert the  toothpick into the cake to check if it comes out clean. Leave the muffins into baking tins for a while then transfer them to wire rack to cool down a little bit.

Those muffins are tasty when warm and cooled down. Enjoy !

 

Rice muffins

Those muffins were very moist and gooey. It was difficult to remove paper cases, they a little bit got stick to them. The rice sank in the batter. But their taste was interesting. It reminded me about rice pudding. The recipe comes from ' New Italian cuisine. Muffins.'

Ingredients for 12 muffins:

• 150g flour
• 1 tsp baking powder
• pinch of salt
• 3 eggs
• 250 ml milk
• 60g melted butter
• 2 tbsp sugar
• 1 tbsp rum
• 75g cooked rice
• icing sugar for dusting

Cook the rice. Sift it into salted boiling water. Set aside to cool down.

Melt the butter and set aside,

Preheat the oven to 180C. Line muffin tin with paper cases or grease muffin tin cups (I think greasing is better option this time)

Sift the flour, baking powder and salt into big bowl. Add one egg at the time whisking with hand electric mixer. Then add the milk, butter, sugar and rum. The batter is very runny. At the end fold in the cooked rice. 

Put the batter into muffin cups. Because the batter was very runny I used ladle to transfer it from the whisking bowl. 

Bake for 25 minutes until risen.

Remove from oven and set aside to cool down. 

Dust with icing sugar and enjoy.