Liz and I were having a cup of tea the other day and I was telling her how much I enjoy muffins. I've been toying with a recipe for a while now with the objective of creating the perfect muffin (for my own personal taste). I prefer a chunkier muffin - one that resembles a carrot/banana cake. Well, I think I've finally perfected my recipe. Yummy!
Last Friday, however, I was a little short of time but I wasn't going to forfeit the opportunity of whipping up something sweet for the family to enjoy over the weekend.
At the point where I was supposed to turn the mixture out into the muffin pan, I decided to go out on a limb and use a cake tin instead. (You know the cake tin with the hole in the midde? The name escapes me at the moment) . Well the result was outstanding, so I then decided to add a simple cream cheese icing.
The bottom line:
My family loved it! Not a crumb left! :)
Well, here is the recipe - for Liz and anyone else who would like to give it a try. Remember, if you prefer not to make a cake, then apportion the mixture into muffin pans - either way is good
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CARYL's MUFFIN CAKE
DRY INGREDIENTS WET INGREDIENTS
2 Cups Cake 2 eggs1 Cup Sugar 1/3 cup cooking oil
3 tsp Baking Powder 1 cup Milk
Pinch salt 1 mashed banana
1 tsp ground Cinnamon
1/2 tsp ground cloves
Handful raisins
Handfull seed mix (**see note on seed mixture below)
1 Large grated carrot (or 2 small ones)
Preheat oven: 180 degrees Centigrade.
Mix together the dry ingredients and make a well in the middle. Mix the wet ingredients together and smooth over with a blender. Add the wet ingredients to the dry ingredients and put it into a 'bunt-type' cake tin. (see picture above) Bake approximately 50 minutes (until the mixture has risen and lightly browned, and when it is starting to pull away from the sides of the tin. Remove the tin from the oven and allow to cool before turning out onto a wire rack. Allow the cake to cool totally before icing it.
***I buy a ready mixed 'seed mixture' ('DISCHEM' in South Africa) with all kinds of seeds - sesame, alfafa, sunflower, pumpkin, etc The choice is yours. Nuts also work well.
CREAM CHEESE ICING
60 g margarine (Softened at room temp)
125 g Smooth cream cheese
approx 500 ml (2 cups) Icing sugar (sifted)
1 tsp lemon juice
Nuts to sprinkle.
Cream margarine and Icing sugar together. Add cream cheese and vanilla and mix to smooth consistency. If it gets too runny, leave it in the fridge for a while before icing the cake.
Finally...put on the kettle and invite your family to enjoy your delicious cake.
(I apologise for not photographing the final cake, but it's still busy cooling. I wanted to get this recipe up quickly in time for anyone who wants to give it a bash in time for the weekend. I'll try and take a photo later and add it to this post)
Enjoy!
Sending lotsaluv
Caryl
xxx
Hope you make this next August for me ☺
ReplyDeleteHi Caryl,
ReplyDeleteYour muffin cake sounds a great idea, and something for me to try baking. What is the first dry ingredient? Is it a bought cake mix or some type of flour? Here in New Zealand the four main types of flour are Standard (for biscuits, pastry and some cakes), High Grade (a higher protein flour used for bread, carrot cakes, heavy fruit cakes, etc), Self raising (has additives) and Wholemeal. Each type produces a different result.
Have a great weekend,
F.
PS I know that shape of cake tin as a "Kugelhopf" as I have one. It is great for making iced chocolate cakes and filling the middle with fresh berries (or lollies for children), but I think in America the shape is called a Bundt" cake .
Hmmm..we're coming over for a slice. Sure looks great.
ReplyDelete