Cinnamon Sugar Muffins

Doughy muffins with a chocolate Nutella centre, with a sugar topping! These are amazing!

I converted this recipe from an American recipe - that's why some of the measurements are a little odd!

THE RECIPE

Cinnamon Sugar Muffins
(Makes 8)

For the Muffins:
76g unsalted butter (room temperature)
100g granulated sugar
1 large egg
1 tsp of vanilla extract
120ml milk
192g plain flour
1 + 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella (or other chocolate spread)

For the topping:
50g granulated sugar
2 tsp cinnamon
40g unsalted butter

1. Preheat the oven to 220C.  Layout muffin cases in a muffin tin - or grease the tin with buuter to bake straight into it. 

2. In a large bowl cream the butter and sugar together.  This can be done by hand or mixer (I used a wooden spoon and it turned out fine)

3. Mix in the egg, vanilla extract and milk.  The gently stir in the flour, baking powder, cinnamon, nutmeg and salt - don't over mix, just combine them until you get an even mixture. 

4. Put a tbsp of mixture into each muffin case, followed by a teaspoon of Nutella (as close to the centre as you can), then cover with another tbsp of the mixture.  Try to cover the nutella so the top of the muffin is sealed.  Don't worry if the cases are full, these muffins don't rise very much. 

5. Bake at 220C for 5 minutes, then reduce the heat to 180C and bake for another 15 minutes until the batter is set. 

6. Allow the muffins to cool for about 5 minutes on a baking tray, then begin to make the topping.  Melt the butter in the microwave for appox 20 seconds, until it's a thick liquid.  Then in a seperate bowl combine the granulated sugar and the cinnamon.  Now dip the top of each muffin into the butter, then dip into the topping mix, moving it around so all the butter is covered.  Repeat with all the muffins and then let them set on a baking tray. 

Lovely muffins that are a bit different and great served with a cup of tea!

I'm already planning to make them again!

Banana Cake

Delicious banana cake - I've loved this cake since I was a teenager! Courtesy of the lovely Tina!

THE RECIPE

Tina's Banana Cake

8oz self raising flour
4oz caster sugar
4oz butter
2 eggs
2 ripe bananas
1tsp of bicarbonate of soda
2 tbsp hot milk
1 tsp baking powder
(Optional icing - Icing sugar, lemon juice)

1. Preheat the oven to 150C and grease a baking tin lightly with butter (8in tin works well). 

2. Cream the butter and sugar together with an electric whisk.

3. Beat the 2 eggs and stir them in.

4. Heat up the milk in the microwave until hot (around 30secs is fine) stir in the bicarbonate of soda to make a frothy mixture.  Mash the bananas.  Add them both into the mixture together and stir slightly with a wooden spoon (not too aggressive).

5. Sift the flour into the mixture and add the baking powder, stir these in gently until all the ingredients are combined.  The mixture should be quite firm and stick together. 

6.  Pour the mixture into the baking tin and smooth off the top.  Bake in the oven for around 50 mins or until a knife comes out of the cake clean. 

7. Once cooked carefully remove cake from the tin and leave to cool on a cooling rack.  

8. (optional) Once cake is cool sift some icing sugar into a bowl,  add a few drops of lemon juice and then add boiling water bit by bit as you stir to create a thick but spreadable icing.  Judge the amount of icing based on the size of the top of the cake.  Spread over and wait to set!

This cake is delicious and also lovely eaten warm (put a slice in the microwave for 20secs to enjoy warm).

MUFFINS:

This recipe also makes delicious muffins.  Put paper cases into a muffin tin and pour the mixture into them evenly.  Bake in the oven at 180C for 20 minutes or until knife comes out clean.  Add icing to each muffin. 

Thanks Tina!