Baking and Selling

Today I have already been to the post office with 5 more Ebay parcels :)
It's rather wonderful that I seem to be selling almost everything I list for auction - never thought any of my stuff would sell!
Even if I only get 99p for an item I'm thinking of it going towards our 'Toronto Fun Fund' - only have to sell 50 items to pay for a cracking day out ha!

This afternoon I will be baking Triple Chocolate muffins - I find baking has quite a therapeutic calming effect on me & I've had a rather stressful weekend - time to hit the mixing bowls ;)

I will be using the following recipe ..... but I'm planning a little experiment involving melted Chocolate... I will share the results if it's a success or a complete mess ;)

Here is my fail-safe go-to Chocolate muffin recipe (without any experimenting madness hehe)

Chocolate Muffins

makes 10 - 12 standard-size (not the ENORMO coffee shop kind!)

9oz (225g) self-raising flour
1/2 teaspoon (2.5ml) bicarbonate of soda
1/2(2.5ml) salt
4-6oz (110-170g) fine White granulated sugar
3-5 tablespoons (45-75ml) unsweetened cocoa powder
1 egg
8-9 fl oz (240-260ml) milk
1 teaspoon (5ml) vanilla essence/flavouring
3 fl oz (90ml) Vegetable oil OR 3oz (85g) butter, melted
100g plain Chocolate chips



Method

1. 
Prepare muffin tins - put 12 cases into a 12 hole muffin tin.  
Pre-heat oven to 375-400'F (190-200'c) for a conventional oven, Gas Mark 5-6.

2. 
In a large bowl, sift together flour, bicarbonate of soda, salt, sugar & cocoa powder. Add 50g of the Chocolate chips.


3.
In another bowl, beat egg with a fork. Stir in milk and vanilla, followed by oil/melted butter.

4. 
Pour all of wet mixture into dry. Stir until just combined and no dry flour is visible. Batter will be lumpy. (Do not over mix!)

5.
Fill muffin cups three-quarters full. Sprinkle tops with the remaining 50g of chocolate chips.

6. 
Bake for 20-25 minutes, until tops spring back when pressed gently.

I always use the vegetable oil option & not the butter but it's completely up to you.(Note: hot melted butter must not be added directly to the beaten egg as it would cook the egg instantly. Always cool the butter slightly and add the ingredients in the order given).

Storing & Freezing:

Store in an air-tight container for 2 days.

Muffins freeze very well - simply cool them to room temperature then store in air-tight boxes or bags in the freezer.

For instant thawing microwave unwrapped at Medium for 30-40 seconds.

If you try this recipe I'd love to hear how it turned out!