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I did the Easter dinner and dessert and thought I would share my muffin recipe.
Serves 18
Ingredients (for the muffins):
200g butter
325g demerara sugar
4 eggs
450g self raising flour
5 tbsp black treacle
350ml full fat milk
Ingredients (for the sauce):
200g butter
250g demerara sugar
2 tbsp black treacle
600ml double cream (pouring)
2 tsp vanilla paste
Method:
Step 1: Preheat the oven to 180°C
Step 2: Cream the butter and sugar together
Step 3: Add the flour and treacle to the mixture and mix it together
Step 4: Beat the eggs together and add to the mixture and mix it together
Step 5: Gradually add the milk to the mixture and mix in until smooth
Step 6: Put muffin cases in the muffin tins and add the mixture into the cases, two thirds of the case to be filled and cooked for 20 to 25 minutes
Step 7: For the sauce add all of the ingredients in a pan and put it on a low heat and mix together until the butter has melted and all the ingredients have combined together
Step 8: Once the cakes are ready cut a hole into the cakes and fill with the sauce and let them cool down together, if you don't want the sauce you could ask custard
Step 9: You can eat them once they have cooled down or straight the way, I like to reheat them and add extra sauce
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