Bake cute individual cupcakes and muffins in these lovely vessels
Great for individual servings
Lemonade and Chocolate Chip Muffins
(thanks to: Allyson Gofton’s Best Ever Muffins)
Ingredients
3 Cups flour
2 tblsp baking powder
¼ cup caster sugar
Pinch salt
1 cup chocolate chips
1 cup lemonade
¾ cup cream
2 eggs
Grated rind and juice of 1 lemon
100 grams butter, melted and cooled
Method
1-Sift the flour, baking powder, sugar and salt into a large bowl. Stir through the chocolate chips and make a well in the centre.
2-In a jug, mix together the lemonade, cream, eggs, lemon rind and juice. Stir into the dry ingredients, and fold in the melted butter.
3-Divide evenly among 12 well greased muffin tins.
4-Bake at 220c for 15-20 minutes until well risen and golden. Cool in the tins for 5 minutes before serving with Lemon Cream.
Makes 12
Make into 30 mini muffins and serve with Lemon Cream as a sweet treat nibble for afternoon tea.
Lemon Cream
Lightly whip ½ cup cream then blend through ½ cup lemon honey
Lemon Honey
Beat 4 eggs together well with ½ tsp salt in a heat proof bowl. Blend in 1¼ cups sugar, 125 grams melted butter and the grated rind and juice of 3 large lemons. Stand the bowl over a saucepan of simmering water and cook, stirring constantly, until the lemon honey has thickened. Store in an airtight container in the refrigerator.
