Muffin Recipes - Fave BB Muffin Recipes!

**butterfly_warrior** · May 22nd, 2009, 03:55 PM

Amazingly enough, they turn out pretty ok without the butter - will be interesting to see how this last batch has worked with it!

Very easy mistake to make, too, don't feel bad.

BW

**Netix** · May 22nd, 2009, 03:58 PM

Thanks, but I do feel a bit silly! And also feel a bit silly for only now realising that I should edit the recipe!

**Netix** · August 23rd, 2009, 08:16 PM

Cappuccino muffins (or cupcakes )

Makes 12
Ingredients
2 1/2 cups self-raising flour
1/2 cup caster sugar
1 1/4 cups milk
1 egg, lightly beaten
90g butter, melted
1 tablespoon instant espresso coffee powder
1 eggwhite
2 tablespoons caster sugar, extra
2/3 cup thickened cream, whipped
cocoa powder, for dusting
Method
1. Preheat oven to 180?C (160ff). Lightly grease a 12-hole muffin pan.
2. Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre. Combine milk, egg, butter and coffee in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
3. Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
4. Using an electric mixer, beat eggwhite in a small bowl until soft peaks form. Add extra 2 tablespoons of caster sugar, a little at a time, beating constantly until thick and glossy. Using a large metal spoon, fold eggwhites gently into the cream. Spoon meringue mixture over muffins. Dust with cocoa powder. Serve.

These are delicious, but the meringue can be a bit tricky to get to sit how you might want it on top of the cake. I'm pretty sure I had leftover meringue mix, but all the muffins were quickly gobbled up by the Man and his workmates.