Peanut Butter & Chocolate Muffins

Hi and welcome to my blog ‘Scrummmy Friday’s’.

This week, I had the pleasure of being entertained at a very good friend’s house and naturally I brought cake to the occasion.

My friend really likes peanut butter and chocolate combination. This inspired me to make peanut butter & chocolate muffins.

Using a classic Marry Berry recipe, The American muffin, I made a few changes to create these gorgeously tasting muffins.

This recipe makes between 9 – 12 muffins, depending on how big your muffin tin & cases are.

    Ingredients
250g self raising flour

1 tsp baking powder

115g peanut butter (smooth or crunchy)

75g caster sugar

25g dark chocolate chips

3 medium eggs

1 tsp vanilla essence

250ml milk

Method

  1. Pre-heat oven to 200 C and line your muffin tray with large muffin cases
  2. In a large bowl, sieve flour and baking powder then add the peanut butter and rub into the flour with your fingertips until it resembles fine breadcrumbs
  3. Add sugar and chocolate chips
  4. In a jug measure milk then add to that the eggs and vanilla and whisk together
  5. Add wet ingredients to dry and mixed well. The mixture should have a lump consistency and be runny.
  6. Spoon into cases filling then quite full.
  7. Bake for 20-25 minutes or until well risen and firm to touch.
  8. Leave in to muffin tray to cool slightly before transferring them onto a wire rack to cool completely or eat them when they still slightly warm – delicious and yummmy scrummmy!

With these muffins, I decorated with solid milk chocolate hearts. I placed the hearts on the moment they came out of the oven so they melts slightly to help the hearts stick.

Happy Valentine’s Day 
Em x

Scrummmy Friday’s

Welcome to Emmm’s Cakes second week of Scrummmy Friday’s.

This is my new blog, where I share quick and easy recipes for you and your family to try at home over the weekend.

I would also love to see all your yummmy treats you have baked or not baked, from no bake recipes. So please do leave a comment and share your creations!

This Scrummmy Friday’s recipe is a NO BAKE, Simply no baking involved!

The classic CHOCOLATE TIFFIN

 

Tools needed for this are –

10” x 10” tin (I use a spring form tin)

Baking/greaseproof paper

Large saucepan.

Microwaveable bowl

 

Ingredients

110g Unsalted Butter

2 tbsp Caster Sugar

2 tbsp Golden Syrup

2 tbsp Cocoa Powder

200g Digestive Biscuits

A Handful of Raisins

200g Milk Chocolate

 

Method

1- in the saucepan, melt butter, sugar, golden syrup and cocoa over a low

heat. Mean while crush the biscuits into bite size chunks.

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2- once all melted and well combined, add crushed biscuits and raisin and mix well.

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3- pour mixture into a lined tin and press down firmly.

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4- melt chocolate in the microwave. (High for 30sec at a time, until all melted) and pour over the biscuit mixture.

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5- set in fridge for about 1 hour or over night.

6- remove from the fridge and leave at room temp before cutting.

7- DEVOUER!

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To add an extra dose of yummminess, add a layer of caramel between the biscuit and chocolate topping.

Em x

Scrummmy Friday’s

Hi and Welcome to Scrummmy Friday’s

#Scrummmyfridays

Each week I will post a quick and easy recipe for you to bake and enjoy a yummmy treat over the weekend!

My first recipe to share with you is…..

Halloween Ginger Shortbread.

This is a family friendly recipe, so why not all try!

Ingredients for Cookies

200g Unsalted Butter

200g Light brown Sugar

1 Medium Egg

400g Plain Flour

2tsp Ground Ginger

1/2 tsp Cinnamon

Pinch of Salt

Tools

Baking trays

Baking/Grease proof  paper

Rolling pin

Ginger bread people cutters

Method

Pre heat oven to 160 Deg C

1 – Ensuring butter is at room temp before starting (makes it easier to mix)  Place the butter in a bowl

2- Add light brown sugar and beat until well combined

3- Add beaten egg and combine well

4- Add flour, spices and salt. Mix a little at a time with a spoon and when the mix become to hard to work with the spoon, finish off with using your hands, by kneading well. Keep working at it until the mixture comes together and forms a ball.

5- Place on a floured worktop and knead some more until smooth.

6- Rollout until it is 5mm thick (Keep moving the dough around between rolls to stop it from sticking to your worktop)

7- Cut out shapes and place on the baking trays lined with baking/Grease proof paper.

8- Place in the oven for 10-15mm or until the edges are turning a golden brown colour.

9- Leave on the tray for 10mins (if you try lifting before cooling on trays they will break) once cooled, lift them off and place on a wire rack until completely cool (They will harden up as they cool)

To Decorate

Royal icing

Water

Piping bag or food/freezer bag

1- Put royal icing in a cup and add a tiny amount of water at a time. (The consistency you want is like toothpaste)

2- Put icing into a piping bag or food/freezer bag (just use one corner of the food bag and snip the corner off to the desired size)

3- Pipe on your halloween monsters outline.

4- For the flood icing (this is to fill the inside of your lined monsters) use more royal icing but this time make it the consistency of cream.

5- using a spoon and cocktail stick, pour a little icing on and spread it around until it fills the cookie and allow to dry.

Be imaginative and use food colourings and decorations to create different spooky designs.

Please show me what you bake, I look forward to seeing all your wonderful designs and creations

Em X

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