I think the last time I ate Maltezers I was probably 12 years old out at the movies with a bunch of friends. We thought it was hilarious tossing them down the old wooden steps, much to the irritation of all the adults in the theatre. So with such silly memories awakened when I came upon this recipe I just had to give it a go.
These muffins are rich in flavour and moist and light in texture. Very more-ish!
- 150g malted chocolate balls (such as Maltesers)
- 225g plain flour
- 75g cocoa powder
- 1 T baking powder
- Pinch salt
- 120g light brown sugar
- 2 eggs
- 250ml buttermilk
- 90g melted butter, cooled
Preheat oven to 200c. Grease or line a 12 hole muffin tin.
Roughly crush chocolate balls, reserving 12 whole ones for decoration.
Sift together flour, cocoa powder, baking powder and salt into a large bowl. Mix in sugar and crushed chocolate balls.
I a smaller bowl, lightly beat eggs, add buttermilk and butter. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir with a metal spoon until just combined. Do not overmix.
Spoon the mixture into prepared muffin tin. Bake for 15-20 minutes or until well risen and firm to the touch.
Leave to cool in tin for 5 minutes before turning out onto a wire rack to cool completely. Once fully cooled, spread with icing and top each muffin with a reserved chocolate ball.
- 60g dark chocolate, broken into pieces
- 110g softened butter
220g icing sugar
To make icing, melt chocolate. Add butter and icing sugar and beat well until smooth, light and creamy.
Adapted from Muffins: Simple and Delicious. Paragon Books, c2010, p56.
After some time offline, I am back with news of my new website, and a new muffin recipe.
I am finally taking the plunge to my own domain, now live on www.bakingbohemian.com. I’ll be discontinuing this wordpress site in the next couple of weeks and I look forward to seeing you at my new place!
This muffin recipe is fantastic for those times you have to come up with something but you don’t have the time or the energy to fuss.
- 2 c flour
- 1 T baking powder
- 1 T dried corn powder or custard powder
- 1 c raw caster sugar
- 1 t cinnamon
- 1/2 c frozen raspberries
- 1/2 c frozen blueberries
- 2 lg eggs
- 1/2 t vanilla
- 3/4 c light olive oil
- 3/4 c milk
Preheat oven to 185C. Line a standard 1/3 c muffin tin with muffin cases.
In a large bowl mix all dry ingredients well. In a medium bowl whisk eggs, vanilla, oil and milk until well blended.
Add berries to flour mixture and mix gently to cover well with flour. Pour in egg mixture and stir gently with a metal spoon until just combined.
Distribute evenly into the muffin cases. Bake for 22-25 minutes or until skewer inserted into the centre of one of the centre muffins comes out clean.
My grandparents lived for a time in San Antonio, Texas. It was a place that they loved, and the friendships they made lasted forever. For many years, until my Grandfather’s passing, they made an annual trip back to visit their friends and to play golf.
My Grandmother would always bring back 2 or 3 enormous jars (they were SO big I’ve always wondered where she got them) of freshly picked pecans. They were her favourite nut to bake with and she had a stack of recipes for them.
Her muffin recipe here dates back to the 1960s.
Usually I believe that muffins are best fresh out of the oven, but I think these muffins are best the next day. They are moist and chewy, and the nutty flavours enhance once cooled.
- 1 c pecans
- 2 c flour
- 1 c sugar
- 1 t baking soda
- 1 t cinnamon
- 1 c buttermilk
- ½ c macadamia or canola oil
- 1 lg egg
- 1 T maple syrup
- ¾ c dark brown sugar, packed
- 4 ½ T butter, melted
- ½ c crushed pecans
Grind pecans into fine crumbs (my Grandmother had the coolest hand-grinder that screwed onto a jar – I wish I could buy one) and set aside. You need to grind enough for the muffin batter and the topping.
Make the topping by mixing all ingredients together and set aside until needed.
Preheat oven to 180C. Line a 1 hold muffin pan with paper baking cups.
Sift dry ingredients together into a large bowl. Whisk buttermilk, oil, egg and syrup in a small bowl. Add egg mixture to dry indgredients and mix until just combined.
Divide batter evenly into the prepared cups. Sprinkle topping over the batter.
Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.
The morning after a kid’s birthday party can be rough. Especially a party with 11 girls, and especially when 3 extras are still with you in the morning. After a very late night of movies and giggling, the little bunnies were up and about by 6am. The little darlings. So I hauled my sorry backside out of bed and after being roped into phase 2 of the endless craft project – creating a puppet show, and the theatre to show it in – it was time to think about breakfast.
Surprisingly tough call coming up with a food option to please them all. After considerable negotiation we settled on muffins. But what kind? Chocolate? No (wow!). Blueberry? Ick, says another. Orange poppyseed? Ewww, she says next. Aha! Raspberry and white chocolate? Yes, yes, yes… and a NO. Man alive!
Finally we settled on Apple Crumble muffins to please one, and raspberry white chocolate because that was still such a good idea. These are the best apple muffins I have ever had. Big juicy mouthfuls of apple, sweet cinnamony crunch top. Yum.
- 3 lg apples
- 1 T butter
- 3 T dark brown sugar
- 2 c flour (wholemeal or plain will work)
- 2 t baking powder
- 1 t ground cinnamon
- 1/2 t nutmeg, preferably freshly ground
- 1/4 t ground cloves
- 3/4 c buttermilk
- 1 egg
- 90 g butter, melted
- 1/2 c plain flour
- 1/2 t baking powder
- 4 T butter
- 1/4 c dark brown sugar, packed
- 3/4 t cinnamon
Line a 12 hole large capacity muffin pan with muffin cases.
Make topping first. Combine all ingredients and mix using a fork or pastry cutter until mixture well combined and starting to clump together. Place in freezer until ready to use.
Preheat oven to 180C.
Peel and core apples, and cut into small pieces. Melt 1 T butter in pan and add the apple. Once the apple is well coated, add the brown sugar and cook until apples have browned and mixture has thickened.
Sift all dry ingredients into a large bowl. In a smaller bowl, whisk milk, egg and melted butter together. Add to dry ingredients and mix with metal spoon until just combined. Do not overmix!
Add half of the apple mixture and fold in very gently. Divide batter into the muffin pans. Divide the remaining apples onto the muffin batter. Remove topping from freezer and crumble over the top of the muffins.
Bake for 25-30 minutes or until skewer inserted into the middle comes out clean. Leave in pan for at least 5 minutes to cool before taking muffins out.
When I enrolled my kids in school it never occured to me that I had just embarked on a twelve year journey into the world of fund raising. Our school P&C funds a wide range of resources, services and facilities for the school. What we do requires large sums of money, and enormous amounts of effort to raise it.
Our school’s next fundraising event is a trivia night. This is a big one the fund raising calendar: there’s always a lot of people, and they always raise a lot of money. It is also a parents only event, with food and alcohol served: the perfect recipe to encourage everyone to dig deep and spend. One of the key money spinners is the silent auction, and the key to the success of the auction is having a decent range of items available to bid for. With this in mind, a friend of mine has come up with the brilliant idea that we should team up and offer up a catering service for a child’s birthday party. Well I guess we’ll find out how brilliant the idea is after the event!
Since agreeing to this plan I have been experimenting a bit with some ideas. I’ve started with the idea that for most of the kids I know there is nothing like mixing chocolate with more chocolate. These muffins are adapted from one of my grandmothers recipes.
Double Chocolate Muffins
- 2 c plain self-raising flour
- 4 T cocoa powder
- 1 c brown sugar, packed
- 100 g dark chocolate bits
- 2 T cherry brandy (optional)
- ½ t ground cloves
- 2/3 c milk
- 100 g butter, melted
- 2 eggs, lightly whisked
- 100 g dark chocolate extra
Grease 12 hole muffin pan (1/3 c capacity) or line with muffin cups. Preheat oven to 180C.
Place flour, cocoa, sugar and 100g choc bits in large bowl and mix together. Separately whisk milk, butter and eggs together. Pour into the flour mixture and stir with large metal spoon until just combined. Spoon into muffin tray. Bake for about 20 minutes or until skewer inserted in to the middle of a muffin comes out clean.
Once muffins are cooked, melt remaining chocolate and spread over muffins. Decorate as desired.
I have a sister, I’ll call her Salsa, whose diet has become very restricted. She has cut so many things from her diet: most meat, all sugar, anything processed, anything with preservatives, etc. So many delicious things gone. Hers is actually a diet many of us would like to follow, or aspire to, but just can’t acheive due to the level of sacrifice required. Salsa changed her diet for health reasons, which is a powerful motivator, and because of this she very rarely cheats.
Sugar is one of the biggest no-no’s in Salsa’s diet. Such a big thing to rule out – sugar is in so many foods. So many delicious indulgent foods. Because Salsa doesn’t have the time or the inclination to bake sweet treats just for herself (and because I am so impressed by what she is doing), I always make an effort to bake something sweet for her when I see her. I always use as many organic ingredients as I can find, and I only use 100% pure Mimosa Honey direct from the producer in country NSW.
Using honey in baked goods can be tricky. It is denser than sugar and moist so you need to counter those factors when baking muffins or cakes so they don’t turn out heavy and gluggy. These muffins are very light, and the dates and blueberries offer some delicious extra sweetness and texture.
- 2/3 c wholemeal self-raising flour
- 1/2 c plain white or spelt flour
- 2 1/2 c bran
- 2 t baking powder
- 4 T butter
- 1/4 c honey
- 1 egg
- 1 c milk
- 2/3 c dried dates, chopped
- 2/3 c fresh blueberries
Line 12 muffin capacity muffin pan with muffin cases. Preheat oven to 190C.
Sift flours and baking powder into large bowl. Add bran and mix well. Measure milk into small bowl. In small saucepan over low heat, melt butter and honey together. Pour butter mixture into milk and whisk. Add egg and whisk again. Pour milk mixture into dry ingredients and add dates. Mix slightly. Add blueberries and mix gently until just combined.
Spoon into muffin cases and bake for 20 minutes or until skewer inserted into muffin comes out clean. Best served immediately with butter and honey.
When I was young my mother, who I called B, was a fabulous cook, in much the same style as my grandmother. She regularly cooked meals from the Bohemian family repertoire and so many people would happen to drop by our house at dinner time that she always made enough food to cater for at least a couple of unexpected guests.
However, as the bohemian influence began to outstrip the Bohemian heritage, B’s cooking started to deteriorate. In her efforts to make things healthier she would substitute ingredients. Initially her substitutions were ok – wholemeal flour instead of white, 4 eggs instead of 5… She could get away with that. But eventually the subsitutions got out of hand. There would be the change in flour, honey instead of sugar, powdered skim milk and water instead of full cream milk, oil instead of butter (not even sure she could claim a health benefit there), 2 eggs instead of 5 etc etc. The result was most often what we’d call a ‘sod’. Sods were flat, damp, hard, sad pans of disappointment, laid on the table in exchange for dessert.
Now there is nothing wrong with B’s healthy intentions, nor the ingredients she used. The problem was that she used those ingredients in recipes not designed for them. So eventually, whenever some family friend would serve us something tasty, I would ask them for the recipe so that I could hopefully offer some inspiration to go with our pantry offerings. Of course the outcome was that B happily retreated from the kitchen and encouraged me to experiment with new culinary ideas.
This recipe was one of the first recipes I was given during this time. These muffins are so light and airy you won’t believe they use wholemeal flour.
- 125 g butter
- 3/4 c caster sugar
- 1 egg
- 1 whole pureed orange (peel and all)
- 125 ml orange juice
- 1 1/2 c wholemeal flour
- 1 t bicarb soda
- 1 t baking powder
- 1/2 t salt
- 1/2 c chopped dried dates
Cream butter and sugar until fluffy and pale. Beat in egg. Beat in puree and juice. Fold in dry ingredients. Add dates. Spoon into lined muffin tins or 1 loaf tin. Bake 20 minutes at 175C (or 35-40 mins for loaf) or until skewer comes out clean. Makes 10 standard muffins or 1 loaf.