Lemon Muffins

Thanks to Jo Johnston

Speedy Chocolate Muffins

Ingredients

• 250g self-raising flour
• 25g cocoa powder

2tsp baking powder

175g caster sugar

175ml milk

2 large eggs, beaten

100ml mild olive oil

75g plain chocolate chunk

1-2tsp vanilla extract

• Method
• 1.Preheat the oven to 170ºC (375ºF, gas mark 5).
• 
  2.Line a 12-hole deep muffin tray with paper muffin cases.
• 
  3.Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.
• 
  4.Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.

Thanks Sarah Young and http://www.goodtoknow.co.uk/recipes/227023/Speedy-chocolate-muffins

Red Velvet Brownie with White Chocolate Icing

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional)

Method

1.  Preheat oven to 350.
2.  Butter and flour an 8 x 8 cake pan.
3.  In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
4.  In the bowl of an electric mixer, cream butter and sugar until fluffy.
5.  Add eggs one at a time, then add remaining teaspoon of vanilla.
6.  With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.)
7.  Add flour and salt, mixing until just combined.
8.  Fold in chocolate chips.
9.  Spread in the 8 x 8 pan.
10. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
11. Let cool completely before frosting.


White Chocolate Frosting
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Lindt)
1-2 tablespoons milk (or more if needed)

Method

1.  Cream butter in an electric mixer until fluffy, then add vanilla.

2.  Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed.

3.  Add in melted white chocolate and beat until incorporated.

4.  To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed.

5.  If frosting becomes too liquidy add additional sugar.

Thanks to Kate Morgan and http://www.howsweeteats.com/2011/03/red-velvet-brownies-with-white-chocolate-frosting/

Savoury Pinwheel Scones

Ingredients

2 cups flour
2 heaped tsp baking powder
1 tsp mustard powder
salt n pepper
4 tsp butter
50g tasty (mature) cheddar
3/4 cup trim milk
filling: 100g ham, 100g tasty (mature) cheddar

Method

1.  Set oven for 220C
2.  Sift flour, baking powder, mustard powder and salt and pepper
3.  Rub in butter and cheese
4.  Gradually add milk using knife
5.  Knead gently
6.  Roll out to form rectangle
7.  Slice ham into ribbons and spread over scone mixture and cover with cheese
8.  Roll up and cut into 8
9.  Place on greased oven tray and bake for 20m or until golden

Thanks to Kylie May and http://hazel-thisandthat.blogspot.com/2009/05/savoury-pinwheel-scones.html