Soft Cinnamon Rolls
Soft Cinnamon Rolls
Soft, fluffy […]
Savoury Personal Pie Crust
Savoury Personal Pie Crust
Two-Bite Brownies
Two-Bite Brownies
300kcal
Ingredients
- 3/4 cup Butter
- 1 u0026 1/4 cup White Sugar
- 3/4 cup Cocoa Powder
- 1/2 cup AP Flour (+1 TBSP)
- 1/2 TSP Salt
- 2 TSP Vanilla
- 2 each Eggs (+1 yolk)
- 1/2 cup Semi-Sweet Chocolate Chips
Method
- Preheat oven to 350°F (175°C). Grease a mini muffin tin well with cooking spray, then dust lightly with cocoa powder to prevent sticking.
- In a saucepan, add melted (but not hot!) Butter, Sugar and Cocoa Powder. On Low-Med heat, continue to mix until smooth. (If the chocolate/sugar seizes up, add a tablespoon of cream to loosen it up. Repeat as required)
- Once smooth, set aside to cool for 10 minutes
- Add Eggs, Yolk, Vanilla and mix until incorporated and smooth.
- Toss flour, Salt and Chocolate Chips in a bowl, then add to Cocoa mixture, mix until incorporated
- Using a 2 TBSP Spoon, spoon the batter into each receptacle.
- Bake for 16-22 minutes, till toothpick comes out with crumbs, not gooey batter.
- Cool pan on a wire rack for 15 minutes minimum.
- Using the tip of a knife, op out each mini-brownie and place on wire rack to cool completely
Private Notes
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Hearty Blueberry Muffins
Hearty Blueberry Muffins
300kcal
Ingredients
- 1/2 Cup Vegetable Oil
- 1 Cup Granulated Sugar
- 2 large Eggs, room temperature
- 2 TSP Vanilla Extract
- 6 TBSP Greek Yogurt
- 6 TBSP Cream (or buttermilk!)
- 1 TBSP Baking Powder
- 1/2 TSP Salt
- 2 cups + 2 tablespoons AP Flour
- 2 cups Blueberries, fresh or frozen
- 3 TBSP Turbinado sugar, optional
Method
- Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
- In a large mixing bowl combine granulated sugar an the melted butter, whisking until combined.
- Add the eggs in one at a time. Add the greek yogurt, milk, and vanilla extract and mix well.
- Add 2 cups of the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it!
- Add the blueberries and extra tablespoons of flour to the batter. Fold the blueberries into the batter, mixing only until combined.
- Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle the tops with Turbinado sugar, if using.
- Bake the muffins for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
