Flowerpot Chocolate Chip Muffins Recipes

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FLOWERPOT CHOCOLATE CHIP MUFFINS

Children will love to make these yummy double chocolate chip cakes topped with rice paper flowers - perfect for a kids Easter baking project

Provided by Angela Boggiano

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Makes 10 mini muffins

Number Of Ingredients 11



Flowerpot chocolate chip muffins image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.
  • Put the flour, baking powder and cocoa in a bowl and stir in the sugar.
  • Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix - you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.
  • Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don't let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.
  • Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.

Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

3 tbsp vegetable oil
125g plain flour
1 tsp baking powder
25g cocoa powder
100g golden caster sugar
1 large egg
100ml milk
150g milk chocolate chips
25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
20 rice paper wafer daisies (these come in packs of 12, so get 2 packs)
10 mini teracotta pots (see tip)

CHOCOLATE CHIP MUFFINS

You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.

Provided by Janice

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Yield 12

Number Of Ingredients 10



Chocolate Chip Muffins image

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
  • Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg
¾ cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

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