I found the original recipe at A Baking Journey. I made a couple of ingredient changes to fit what I had in the cupboard/fridge.
It’s a very straightforward recipe and the muffins rise well and taste delicious – just be careful not to overbake them or they could be a little dry.
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These flapjacks are so easy to make this will probably be the shortest recipe post I’ll ever write. If you want to jazz them up you can add 50 g of raisins, nuts, choc chips … whatever you like. Just make sure to add an extra tbsp of syrup if you do. You could also drizzle some melted chocolate on the top when the flapjacks have cooled and before slicing.
Ingredients (makes 16 to 32 flapjacks)
This cake has a terrific coffee flavour and I say that as someone who struggles to drink the stuff!
Yummy loaf cake chockfull of almonds and pecans!
I had pecans to use up and found this recipe at lovefoodies. I left out the salt and almond essence from the original recipe. I never think the salt is necessary and I find almond essence makes things taste like marzipan and I don’t like marzipan!
If you need the ingredients in cups, best to head over to the original recipe.
Ingredients (this makes enough mixture for a 30 x 12 cm / 12 x 5 in loaf tin):
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I found this recipe for easy banana, raisin, oat and honey muffins at delicious. They are a tasty way of using up overripe bananas and a good breakfast muffin option.
This is a particularly good recipe if you don’t have a stand mixer or electric beaters to help you as there’s not a lot of stirring involved.
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This lemon curd swirl sponge cake is easy to make and has great lemon flavour
I wanted to make a lemon cake, but I’ve been disappointed in the past with recipes which produce a sponge with only a hint of citrus rather than a decent lemon flavour. So I decided to experiment and come up with something myself. I adapted one of my favourite recipes – for raspberry ripple sponge cake – to make it using lemon curd. And it was a success!
This recipe gives a beautifully fluffy sponge packed full of lemon flavour. It also happens to look rather pretty without the need for any extra decoration after baking.
Ingredients:
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Ingredients (for 8 snowman)
By “nutella” I mean hazelut chocolate spread. I always use the supermarket’s own version because it’s so much cheaper and just as good. The recipe I used from BBC GoodFood is for a circular baking tin, but I used my rectangular tin and it baked fine, although far more quickly. And if you’re thinking “cinnamon, yuck!”, you can always use only 1 tsp in the mix. But the cinnamon flavour in the finished cake is very subtle, even when using 2 tsp.
If you’re not from the UK, you may not know that it’s traditional here to celebrate the night of November 5th with bonfires and fireworks. This cupcake decoration idea – using chocolate flakes to create the firewood and piped orange buttercream for the flames – is another one I saw a photo of on Pinterest and decided to give it a try.
The cupcakes
Use your favourite cupcake recipe! My recipe index has lots of cupcake recipes if you need some ideas. For example: caramel cupcakes, yoghurt cupcakes and brownie cupcakes.
I used my golden syrup sponge cake recipe. I used the same quantities of ingredients for making a loaf cake, but divided the mixture between 12 cupcake cases and baked for 20 minutes at 180 degrees C (160 fan, 356 degrees F, Gas Mark 4) until risen and golden.
Decoration ingredients (for 12 cupcakes)
I saw this Halloween oreo spider muffin/cupcake decoration idea on Pinterest and decided to give it a go!
The muffins
Make whatever muffins are your favourite. You could make cupcakes instead. My recipe index has lots of muffin and cupcake recipes if you need some ideas. For example: chocolate fudge muffins, snickers muffins or Halloween brownie cupcakes.
I made plain vanilla sponge muffins: 4 eggs (large or medium), 8 oz (225g) self-raising flour, 8 oz caster sugar, 8 oz butter/baking margarine and a tsp of vanilla essence/extract. Beat together the butter and sugar until fluffy, stir in the eggs until combined and finally fold in the flour. Divide the mixture into your cases (12 muffins or 24 cupcakes) and bake for about 20 minutes at 180 degrees C (160 fan, 356 degrees F, Gas Mark 4) until risen and golden.
Decoration ingredients (for 12 muffins)
