This post was written prior to me becoming vegan. I need to rustle up a vegan alternative for myself.
…..Those who follow this blog know that I love to cook-I mean REALLY, really love to cook but if I’m entirely honest (and I am being Honest Mum and all)-it’s baking which absolutely steals my heart every single time and especially when it’s with or for my children.
There is nothing I would rather do with my kids (or solo) than bake (drawing comes a close second and roaming in the countryside is up there too)-but baking is simply the best.
You get to be creative, lose yourself in chocolate (mostly) then scoff. What could be better?!
Yes, it can get messy with little people but the fun always outweighs the sticky hands and floors and seeing my sons’ sweet little faces when buns, muffins, cakes and biscuits GALORE come out of the oven is truly a joy to behold.
We usually make these muffins a couple of times a month on a weekend usually.
I sometimes top these bad boys with melted dark chocolate or chocolate butter cream or make a batch with and also without to please everyone.
The kids relished decorating the muffins with tiny marshmallows, gummy bears and sprinkles as you can see above and below. OK the ones you see below are totally not the ones my kids made or decorated, they are the ones I did as theirs looked a bit erm, messier and had finger marks prodded into them (see, always honest)!
I’ll leave those delightful shots for a baking outtakes post down the line!
Seriously though, the best thing about these muffins is that they are HONESTLY the quickest, easiest muffins kids could make.
For the muffins:
- 2 cups all purpose flour (you can use gluten-free if you prefer)
- 3 tablespoons best quality cocoa powder
- 3 teaspoons baking powder
- a pinch of salt
- 1 egg
- 1 cup of milk
- 1/2 cup of vegetable oil
- 1 cup of unrefined sugar
- Various toppings
Place all the dry ingredients in a large mixing bowl. In a smaller bowl pour the wet ingredients and whisk together. Add into the dry ingredients and fold. Mix quickly until you have a gloopy, slightly lumpy mixture.
Pour into paper muffin cases and bake for 15 minutes at 180°C.
I used shop bought chocolate butter cream here and decorated with various toppings. Go wild and use anything you fancy from nuts to dried fruit, chocolate toppings and more.
Let me know if you make them!