Unsweetened Cocoa Powder + extra for dusting- 3 tbsp
Cornstarch- 3 tbsp
Chocolate Drops or Darl Chocolate- 3/4 Cup
First of all, Combine all ingredients except chocolate drops, mix well. Strain to remove lumps and Cook until soft boil.second… Add chocolate drops or dark chocolate. Continue cooking until smooth and thick.Pour in a 7″x 3″ loaf pan lined with baking paper.Cool for few minutes and chill 6 hours or over night.Remove from the mold and dust with good quality cocoa powder.Slice using a hot knife and serve! its ready guys.
Crush the biscuits and put them in cups Beat the double cream yogurt and vanilla extract until smooth and slowly beat in caramel until smooth. Pour the cream mixture evenly over the oreo biscuits base . Top them with the toppings ingredients.. Enjoy
Ingredients Cuppacino muffins 125g stork to bake(melted) 3/4 cup sugar 1 egg( beaten) 2 cups flour 2 and 1/2 tsp baking powder Pinch of salt 1cup milk 2TBs of cocoa powder 2TBS coffee granules 3/4 cup choc chips 1Tsp vanilla essence
Method Mix all the dry ingredients except coffee granules. Then mix egg, milk and vanilla essence then add the wet ingredients with the dry ones then add melted margarine then lastly fold in choc chips bake for 35 minutes at 180degrees
Bran muffins recipe 2 cups digestive bran 2 and 1/2cups flour 2 tsp bicarbonate of soda 2 cups milk 2 cups brown sugar(reduce if you want) 2 eggs Tsp vanilla 1 cup raisins 1/2 cup oil
Method Mix eggs and sugar beat until creamy then add oil and vanilla essence mix well then add all the dry ingredients and mix well then add raisins and bake for 30 minutes at 180degrees
Lemon poppyseed muffins 125g margarine 200ml castor sugar 200ml orange juice or lemon juice 30ml poppy seeds 3 tsp baking powder 2 and 1/2 cups flour 3 eggs Lemon essence
Method Mix margarine and sugar until creamy then add eggs and lemon essence then add flour and poppyseed then add baking powder and mix well then lastly add orange juice and bake for 25 minutes at 180degrees.
First of all to make cheesecake cupcakes, Line muffin pan with cupcake liners.
and now take a large bowl, combine flour, baking powder, and salt.
In a medium bowl, beat butter, sugar, and eggs with an electric mixer until combined.
Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between (1/3 flour mixture, 1/2 condensed milk, 1/3 flour mixture, 1/2 condensed milk and 1/3 flour mixture) to egg mixture. Beat at low speed with every addition.
Add quick-melt cheese and stir to combine.
Using a scoop or spoon, fill each muffin hole up to 3/4 full. Top with cheddar cheese.
Bake in a 350 F oven for about 20 to 25 minutes or until a toothpick inserted comes out clean and top is golden. Remove from oven and allow to cool.
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Ingredients 3 cups self-raising flour 3 cups fine desiccated coconut 2 cups sugar 250g margarine or butter, softened 3 large eggs 50ml milk 1 tsp vanilla essence
Directions Preheat oven to 180°C. In a large bowl, mix the dry ingredients together. Add margarine or butter, eggs, milk and vanilla essence. Mix well with an electric mixer until a soft dough is formed. Make little balls, place them on a greased baking tray and flatten them Bake for 10 minutes or until the biscuits are a light golden brown.
INGREDIENTS: 500g butter 6 large eggs 2 cups sugar 12 cups sifted flour 12 tsp baking powder Pinch of salt 1/4cup raisins (optional) 350ml ultramel custard 1tbs vanilla essence
METHOD: Preheat oven to 180 degrees and grease your pan Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder, raisins and salt till it resembles breadcrumbs Beat eggs and vanilla aside then add to the mixture Add custard and knead till your ingredients are nicely combined Roll onto a flour dusted surface and cut as desired Brush with eggwash and bake for 15 minutes or till golden brown.
2 cups all purpose flour 1 tsp baking powder 1 cup canola oil 3 eggs 50 ml milk 1 tsp vanilla extract 3/4 cup granulated sugar 6pcs strawberries, slice 4 tbsp strawberry jam.
Preheat oven 180 *F butter nonstick muffin pan or line paper liners.
In a large bowl combine and sift all purpose flour, baking powder and salt. Set aside
In a separate bowl whisk together sugar, oil, vanilla extract, milk and eggs. Pour over dry ingredients and stir until moistened. Fold the slice strawberries and strawberry jam.
Spoon enough batter into prepared muffin pan to fill cups just under half full. Bake for 25 to 30 minutes or toothpick comes out clean . Let cool in pan for 5minutes. Transfer to rack and cool completely.
Make a twist and it become new recipe our own new experiment recipes. Soft and spongy muffins for breakfast and snack.Try this and let us know what you think.