Happy Birthday Muffins

I’ve been rather quiet on here lately but I’m determined to get back behind the mixing bowl and the computer and reinvigorate my side of the blog!

Hardy turned one last month and Ivy and I made him a plateful of  appropriately named ‘Happy Birthday Muffins’. You can see by the expression on his face how overjoyed he was to have a cake all to himself – he looks rather in awe.

These are easy to make and really tasty, we happened to have raspberry jam but I reckon any jam will do. I changed the icing, rather than icing sugar and lemon juice (as we had none) I simply mixed a couple of tablespoons of cream cheese with icing sugar into a thickish, spreadable consistency . You could also use lemon curd or chocolate spread to sandwich together if you prefer.

Ingredients (makes 10)
(recipe from ‘Muffins Galore’)

250g sf flour
1 tsp baking powder
150g caster sugar
pinch of salt
finely grated zest of 1 lemon (didn’t actually have any – think we put some vanilla in instead)
1 egg lightly beaten
150 ml milk
75g butter, melted

filling:

100g seedless raspberry jam
icing sugar
cream cheese

Method:

Oven at 190 degrees (I don’t use fan assisted for muffins and cupcakes – they raise unevenly, well in my oven anyway) and grease 10 cups of non-stick muffin tray.
Mix the flour, bp, sugar, salt and lemon zest (if using) in a large bowl. In a separate jug mix the egg, milk and melted butter and add to the dry ingredients. Mix until just combined.
Spoon into the prepared tin and bake for about 20 minutes or until well risen and golden. cool in the tin for 5 minutes and then turn out on to a wire rack to cool completely.

Split them in half horizontally (would you believe!) and sandwich with the jam then top with your chosen icing.

Ivy helped with the decoration – her favourite bit, hundreds and thousands and sugary balls.

They were very tasty and moreish.

 


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