I’m actually not sure what to call these? They are mini muffins but a different texture to a traditional muffin. They are denser, creamier and almost melt in your mouth bite size goodie. These are so delicate and delicious.
I’m always asked what to do with excess cream so here is a recipe for you. They will sink upon cooling and that’s ok. I wouldn’t make these any bigger than a mini patty case size due to the sinking. They are best served as a small bite size morsel.
A word of warning: Don’t eat the batter – it is addictive! As are these bites warm.
You can vary the flavours used for these. The base recipe is below which you can make 90 of or split the mixture up and make a variety of flavours like I have in the photo. Some ideas:
- Grated apple and cinnamon
- Choc chips
- Cocoa and choc chips
- Mashed banana
- Cocoa and coconut
- Lemon or orange zest and chia or poppy seeds
- Sultanas or dried fruit
- M&Ms or similar
My other muffin recipes if you are wanting a more traditional muffin:
- Apple and Sultana muffins – dairy and sugar free
- Apricot Jam Muffins
- Banana and Cinnamon Muffins
- Banana and Milo Muffins
- Banana Honey Muffins
- Choc-nana Muffins
- Lemon and Chia Muffins
- Raspberry Coconut Muffins
Simply mix in a large bowl with wooden spoon.
- 900mls thickened cream
- 100g milk
- 380g self raising flour
- 80g sugar
- 1 teaspoon of baking powder
- 1 teaspoon vanilla essence/extract/paste
- Flavours of choice if you do not want plain muffins, see blog post for suggestions
- Preheat oven to 180 degrees.
- Line mini muffin trays with patty cases.
- Put all ingredients into bowl.
- Blitz on speed 5 until just combined.
- If you want to add flavours, add now and blitz on speed 5 until just combined. Do not over mix.
- Place a tablespoon of mix into each case.
- Bake for approximately 15-20 minutes until cooked through.
- These will sink on standing.
- These can be frozen.