Cheese & Tomato Muffins

09/19

Earlier this year I attended a the 100th birthday celebrations of the iconic KitchenAid stand mixer. It was such a fun event and I met some lovely people. I’m super excited to be working with KitchenAid on a project that I like to call, A Tale Of Two Muffins.

With my brand new (gifted) Queen Of Hearts KitchenAid stand mixer made to commemorate the 100th anniversary, I have created two muffin recipes. One savoury; Cheese & Tomato and one sweet; Chocolate Orange

I have never used a KitchenAid mixer before. I have always wanted one and a few years ago, it topped my poll on ‘most loved stand mixer’ based on voted from my readers on social media.

After spending a good 10-15 minutes just LOOKING at the mixer on my kitchen side (imagine the heart eye emoji and you’ve got an idea of what I looked like), I finally built up the courage to use it. With the passion red colour and brand new bowl, it’s so shiny and beautiful and I just didn’t want to get it messy! Then I realised, that’s exactly what it’s built for, and let me tell you, it works like a dream. The mixing is smooth, the controls are easy to use, the weight just screams quality and I’m genuinely so excited to be using this mixer for my bakes from now on.

Also, after putting a call out onto my social media for name suggestions, I’ve decided to call her – Ruby.

Cheese & Tomato Muffins

I could eat every one of these soft and fluffy savoury muffins. Made using mature cheddar and sun-dried tomato, they are great hot or cold, served with a big chunk of salted butter.

Check out the video below for a filmed step-by-step.

Ingredients

  • 100g unsalted butter
  • 120ml whole milk
  • 2 eggs (lightly beaten)
  • 100g grated cheddar cheese
  • 100g chopped sun-dried tomatoes
  • 250g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon mustard powder

Method

  1. Mix together the unsalted butter and beaten eggs..
  2. Pour in the milk.
  3. Add in the plain flour, baking powder and mustard powder.
  4. Mix in the grated cheddar cheese.
  5. Mix in the chopped sun-dried tomatoes.
  6. Spoon into 10 large muffin cases.
  7. Bake at 180C (fan assisted) for 25 minutes.
  8. Leave to cool and enjoy!

Once baked and cooled, these muffins will last 4-5 days in an airtight container.

(This recipe has been made in paid partnership with KitchenAid but all opinions expressed are my own)

Chocolate Orange Muffins

09/19

Earlier this year I attended a the 100th birthday celebrations of the iconic KitchenAid stand mixer. It was such a fun event and I met some lovely people. I’m super excited to be working with KitchenAid on a project that I like to call, A Tale Of Two Muffins.

With my brand new (gifted) Queen Of Hearts KitchenAid stand mixer made to commemorate the 100th anniversary, I have created two muffin recipes. One sweet; Chocolate Orange and one savoury; Cheese & Tomato

I have never used a KitchenAid mixer before. I have always wanted one and a few years ago, it topped my poll on ‘most loved stand mixer’ based on voted from my readers on social media.

After spending a good 10-15 minutes just LOOKING at the mixer on my kitchen side (imagine the heart eye emoji and you’ve got an idea of what I looked like), I finally built up the courage to use it. With the passion red colour and brand new bowl, it’s so shiny and beautiful and I just didn’t want to get it messy! Then I realised, that’s exactly what it’s built for, and let me tell you, it works like a dream. The mixing is smooth, the controls are easy to use, the weight just screams quality and I’m genuinely so excited to be using this mixer for my bakes from now on.

Also, after putting a call out onto my social media for name suggestions, I’ve decided to call her – Ruby.

 

Chocolate Orange Muffins

These deliciously rich muffins are so very chocolatey and have a great zesty touch. I’ve used marmalade, orange flavouring and mixed peel to get that citrusy flavour I wanted and big dark chocolate chunks to provide a difference in texture.

They are soft and fluffy inside and a great addition to any dessert table.

Check out the video below for a filmed step-by-step.

Ingredients

  • 100g unsalted butter
  • 100g brown sugar
  • 120ml whole milk
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 tablespoon marmalade
  • 50g mixed peel
  • 250g plain flour
  • 50g cocoa powder
  • 1 1/2 teaspoons baking powder
  • 150g dark chocolate chunks

Method

  1. Cream together the unsalted butter, brown sugar, marmalade and orange extract.
  2. Add in the eggs.
  3. Pour in the milk.
  4. Add in the plain flour, cocoa powder and baking powder.
  5. Mix in the chocolate chunks and mixed peel.
  6. Spoon into 10 large muffin cases.
  7. Bake at 180C (fan assisted) for 25 minutes.
  8. Leave to cool and enjoy!

Once baked and cooled, these muffins will last 4-5 days in an airtight container.

(This recipe has been made in paid partnership with KitchenAid but all opinions expressed are my own)

The Cake & Bake Show – London 2019

09/19

I am so pleased to announce I will be back at the Cake & Bake Show this year in London!

I will be on the Baking Super Theatre on Friday 4th October demonstrating how to make delicious Pumpkin Spice Latte Cupcakes! Check back to my blog for the recipe soon! You can catch me on stage making these at 15:10.

I’ll also be doing a book signing straight afterwards at 16:20 where I’ll be singing copies of my Amazon number one best selling book; Cakes, Bakes & Business.

You can book your tickets over on the Cake & Bake Show website here. Plus check my social media as I’ll be doing a ticket giveaway next week.

I’m really looking forward to being back at the show. The Cake & Bake show actually holds a special place on my heart. You can read all about why here.

I hope to see you there!

Happy baking!

Britt xo

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