As a rule I don’t ice muffins, pure laziness on my part and I don’t have any artistic talent when it comes to decoration.
However, these muffins are elevated to another level with a wee dollop of icing if I am feeling very loving towards the boys!
Un-iced muffins are dairy free. They freeze well too.
This recipe makes 18muffins.
110g plain flour
110g self raising flour
Half teaspoon bicarbonate of soda
3 tablespoons cocoa powder
160g light brown sugar
90mls vegetable oil
175mls hot water
Preheat the oven to 180 degrees Centigrade.
Line two muffin trays with cases.
Weigh out flours, bicarb, cocoa and sugar.
Pour flour mix into the food processor and give it a whizz to remove any lumps.
In a jug measure oil, add eggs and pour in honey. The oil going in first makes it easier to pour the honey out at the end.
With processor running add oil mixture followed by the hot water. You should have a very runny batter now.
Pour the batter into the muffin cases, around two thirds full.
Bake for 30-35mins.
Remove and cool on a wire tray
Honey Cream Icing Ingredients
250g cream cheese, I use Philadelphia
4 tablespoons honey
Cream the cheese and honey until smooth.
Using a round bladed knife or palate knife spread onto each muffin.