Butterscotch Cream Muffins

These were another creation from Helen Weaver, the butterscotch sweetie bits giving lovely gooey-chewy bits in the cake!

Butterscotch Cream Muffins

150g butterscotch sweets (like Werthers)

280g plain flour

1tbsp baking powder

Pinch salt

115g soft dark brown sugar

2 eggs

250ml double cream

6 tbsp oil

Preheat the oven to 200C/Gas 6 and fill a 12-cup muffin pan with paper cases.

Put the sweets in a strong plastic bag and bash to crush them.

Combine all the rest of the dry ingredients including the crushed sweets in a mixing bowl and mix together well.  Make a well in the middle of the bowl.  In another bowl, beat all the wet ingredients together and pour into the well of the dry ingredients.  Stir GENTLY (don’t over-mix) until just combined and divide between the muffin cases.

Bake for around 20 minutes until risen, golden and firm – leave in the tin for 5 mins before cooling on a rack.

Cow Cake!

It's easy to see why this got its nick-name!  This yummy rich chocolately concoction was baked every day at N'fest and not once was there any left over!  It was one of the first bakes to be snaffled each day - it's everso easy to make though...give it a try!

Base ingredients

250g butter

420g sugar

2 eggs

380g plain flour

50g cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

Topping ingredients

90g white chocolate chips

300g full-fat cream cheese (eg Philadelphia)

60g icing sugar

1 egg

Line a 23 x 30cm baking tray with baking paper.  Make base first – beat together butter and sugar until light and fluffy.  Add the eggs one at a time to incorporate fully into mixture.  Add rest of dry topping ingredients into batter and mix well.

Break off approx ¼ of the dough, cover with cling film and put in the fridge.  Press the remaining dough into the prepared baking tray and leave it to set in the fridge for 20 minutes. 

Meanwhile pre-heat the oven and make the topping: Carefully melt the chocolate by your preferred method (either microwave if you’re me, or over a bowl of simmering water) and allow to cool slightly.  With an electric whisk beat cream cheese and icing sugar until smooth, add the egg and mix again and finally add the melted white chocolate and mix to combine well.  Put to one side.

Cook the base for  20 minutes or so, remove from oven and pour over topping and then take the reserved base dough from the fridge and break into smallish pieces, dropping them randomly over the top of the topping mixture. 

Bake again for approximately 25 minutes until the cheesecake topping has set then cool completely before putting in the fridge to set.  Cut into rectangles to serve

Rocky Road Chocolate Muffins

These little beauties were made by Helen Weaver and her daughter Poppy during N'fest week - they didn't last long!

Rocky Road Muffins

225g plain flour

55g cocoa powder

1tsp baking powder

Pinch salt

115g sugar

100g white chocolate chips

50g mini marshmallows, cut in half

2 eggs

250ml milk

6tbsp sunflower oil

Preheat the oven to 200C/Gas 6 and fill a 12-cup muffin pan with paper cases.

Combine all the dry ingredients (up to marshmallows) in a mixing bowl and mix together well.  Make a well in the middle of the bowl.  In another bowl, beat all the wet ingredients together and pour into the well of the dry ingredients.  Stir GENTLY (don’t over-mix) until just combined and divide between the muffin cases.

Bake for around 20 minutes until risen and firm – leave in the tin for 5 mins before cooling on a rack.

Long awaited cake recipes from N'fest 2011...

Hello again! Sorry for the massively long delay with getting you these recipes and also for the even longer silence on the blog - truth is, now I've been getting some guidance on making it a bit more user friendly so you can actually easily find and use the recipes after they've been posted! Do sign up to follow the blog (if you've got a Google password already you can do it straight away, or it's easy to get one if you're not registered yet) - it's great to get feedback and see what culinary triumphs (or disasters) you've been having!  Currently the only person who comments is the church administrator and webmaster (who also happens to be my Dad) and it's usually along the lines of asking us to bring him spare muffins after The Early Shift finishes!!

Anyway, we'd love to get your feedback and look forward to seeing you at the next Early Shift session!

Apricot Muffins

Hurrah for technology!  Courgette and lime put in a repeat appearance at The Early Shift this morning along with Apricot muffins!  This was an adaptation from my new book and although they were a bit heavy, they were moist and tasty!

Apricot Muffins

Guess who was first in the queue?!

cake

120g butter

340g plain flour

½ tsp baking powder

½ tsp salt

4 large egg yolks

360g soft light brown sugar

180ml buttermilk

270g apricot jam (divided)

icing

250g icing sugar

80g unsalted butter

25ml milk

40g apricot jam

½ tin apricot halves, drained (optional, for decoration)

Makes 15 cupcakes

Preheat oven to 190C/Gas 5 and put 15 muffin cases in tins.

Cream together butter, flour, baking powder and salt until mixture is like crumbs.  In another jug whisk together egg yolks, brown sugar, buttermilk and 120g jam until combined.  Add to dry mixture in two lots and beat until smooth.

Fill each paper case 1/3 full, top with 1 tsp of remaining jam and then fill the cases 2/3 full with the remaining cake mixture.

Bake for 20 – 25 mins until golden brown and springy – leave to cool completely before adding icing.

For icing: beat icing sugar and butter together until fully combined and still powdery, then pour in milk and whisk on high speed until light and fluffy.  Stir in the jam by hand until combined.  Spread evenly over cakes.  Put an apricot half on each cake for decoration, cutting slices nearly all the way to the top so it can be “fanned” out.

Courgette & Lime Muffins

Hasn't the sunshine been a real blessing - so exciting to go out without a coat for the first time I always think (doesn't take much to please me!).  The Early Shift is still a great place to be on Friday mornings between 8:30 - 10:30... it's so nice to be seeing new people come pretty much every week and just as fabulous to see some of our more long-standing regulars propping up the counter too!  It's a pleasure to serve you in this way and we hope you keep coming!  Please tell us if there's something you don't like (unless it's Jo's cakes, as she can't really help that - mine on the other hand are always perfect, I know that *cough*)...

On the subject of cakes, last week saw the return of Courgette and Lime and I was pleased Jo wasn't there while she went to her son's assembly because she didn't see me cleaning out the lime curd pot with my finger - mmmmmmmmmmm!  Recipe posted below - go on, give them a go!  It's so satisfying to make your own!  We also had Guinness and Chocolate cakes to commemorate St Paddy's Day which was the previous day - originally a Nigella recipe (Feast) made into a big cake, but we discovered it downsizes pretty well!  I am currently poring over my NEW Hummingbird book (which is possibly the most inspiring recipe book I've ever seen!) to see what this week's offering might be - there is only 1 true muffin recipe therein (I don't count the savoury ones because as Miranda says "don't you think life is disappointing enough without savoury muffins?".  Not that we do think life is disappointing, on the contrary, however, we do like Miranda!) however there are cupcakes galore and lots more recipes to give inspiration and ideas!... any requests?!

PS - now I've finally worked out how to put photos on the blog, you shoudl be warned!...

Finally, it's very exciting to let you know that we've arranged to go and have lunch again (it's what ladies do after all!) - we've gone for Friday 8th April which will be the last day of term for some and we'll go to The Duke of Cumberland again - 2 main courses for £10!  Nice food too!  Put it in your diary and we'll arrange detail nearer the time (there may be a surprise or two to come)...

Happy Baking and see you on Friday...

Courgette & Lime Muffins

Cake:

250g courgettes (about 1 large one) coarsely grated

2 eggs

125ml vegetable oil

150g caster sugar

225g self-raising flour

½ tsp bicarbonate of soda

½ tsp baking powder

Filling:

50g butter

2 or 3 limes

150g sugar (or use less sugar to make it more tangy!)

4 eggs

Icing:

200g cream cheese

100g icing sugar

Juice and zest of 1 lime

Place grated courgette in a sieve to remove excess moisture.

Put eggs, oil and sugar in a bowl and beat until creamy.  Add flour, bicarb and baking powder and beat until well combined.  Add grated courgettes.   Add paper cases to a 12 cup muffin pan and divide mixture between them and bake for about 25 mins, until firm.  Cool completely.

For the curd filling – melt the butter in the microwave in a medium sized bowl.  Grate the lime zest into the bowl, juice the limes into the bowl and add the sugar and eggs.  Whisk until well combined.  Microwave on high for about 5 mins, opening the door after every 45 secs or so to beat well (otherwise it’ll just be a big lime omelette/scrambled egg!).  Towards the end of the time it will thicken up noticeably.  It can be put in a jar and stored in the fridge for 2 or 3 weeks as there will be some curd left over (can easily make half this quantity if preferred).

For the icing – beat cream cheese until smooth, add icing sugar and beat until combined, then add lime juice and zest and mix well.

To assemble cakes – hollow a small piece out of the top of each cake and fill the hole with lime curd, and top with a generous dollop of icing!

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.