Wednesday, July 21, 2010

Toblerone Mini Muffins

When I first saw these here, I thought mm yum! And they were yummy, but not as yummy as I would have liked. Still, they are an easy muffin to make so I think I might make it again-maybe with more chocolate! By the way, sorry I haven't posted anything for 2 weeks- I spend too much time looking at other people's blogs than doing my own!

Here's what you will need to make them: 1 cup plain flour, 1/4 cup cocoa powder, 2 teaspoons baking powder, 1/3 cup brown sugar, 60g melted butter, 1/3 cup milk, 1 egg and 100g Toblerone chocolate

Sift flour, cocoa and baking powder into a bowl.

Stir in sugar. Make a well in the center.

Whisk butter and milk in a jug.

Add in lightly beaten egg.

Pour into well.

Stir to combine.

Roughly chop the Toblerone.

Stir Toblerone pieces into mixture.

Three-quarter fill mini muffin cases with mixture. Bake in preheated oven at 180 degrees C for about 10 to 12 minutes.

Aww aren't they cute! Enjoy them while they're hot!

Or, grab a marshmallow,

Stick a toothpick into the muffin and marshmallow,

And microwave for 10 to 15 seconds. Mmm gooey...

Monday, July 12, 2010

Lime and Lemon Delicious

A lemon delicious is like a self-saucing pudding with a sponge layer on top and an almost curd-like sauce underneath. In one word- delicious!

Here's what you will need to make them:
3 eggs, 2/3 cup caster sugar, lime and lemon, 2/3 cup self raising flour (I used plain flour and baking powder instead), 2 cups milk.

First up separate the eggs. You will need to keep both the egg yolk and the egg whites.

Place the egg yolks in the bowl of an electric mixer and add the sugar.

Zest the limes and the lemons. I use this little grater. Isn't it cute!

You will need 2 teaspoons each of the lime and lemon rind.

Add the rind to the sugar and eggs and whisk until thick and pale.

Sift the self-raising flour or plain flour and baking powder (I used about a teaspoon and a half for that amount of flour) onto a sheet of baking paper.

Tip the flour into the bowl and gently fold in.

Juice a lemon (or two). You need 1/2 cup of lemon juice.
Juice the limes as well. I have this nifty little lime juicer that you just put the lime into and squeeze. You need 1/4 cup lime juice.
Fold in the lemon and lime juice until just combined.

Fold in the milk until combined.

In a separate bowl, whisk the egg whites until soft peaks form.

Add half the egg white to the flour mixture and gently fold to combine.

Add the remaining egg white and fold until just combined.

Spoon evenly into six greased 1-cup capacity oven proof dishes and place in roasting pan.

Pour enough boiling water into roasting pan to come halfway up the side of the dishes. Bake in preheated oven at 180 degree (C) for 20 minutes or until cake top forms on surface.

Ooh pretty!

Serve with ice cream and enjoy!

Recipe from June 2010 issue of Notebook: magazine.
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