I don’t feel like blogging much lately 🐰, probably because of the fast approaching Christmas holidays! There’s so much still left to do and I haven’t even got round to making our Christmas cake yet either *sighs.
However when I got asked to write a guest post on this lovely site filled with a wonderfull variety of recipes, I just couldn’t refuse!
Here’s the link where you’ll find my recipe to the cute carrot cake muffins pictured above:http://tajinny.com/recipe/1336/Mini%20Carrot%20Cake%20Muffins
Hope you all enjoy this recipe and maybe give it a go 😘 all comments are very welcomed below.
Fancy an alternative “treat” to bake for the family that’s actually good for the children this halloween ?
Well look no further! These pretty healthy pumpkin muffins are a perfect bake this season for using up all that left over pumpkin after carving.
6oz (175g) self raising flour
2oz (50g) soft margarine
2oz (50g) Caster sugar
4 tbsp milk ( I used coconut milk)
1/2 tsp vanilla essence
4 oz (125g) pumpkin puree
Pumpkin seeds & crushed sugar cubes or granulated to decorate.
1. Pre-heat oven to 200°c, grease or use paper cases in your bun/ muffin tray.
2. Place flour in a bowl, mash in margarine with a fork. Stir in sugar, eggs, milk & essence and beat to a smooth consistency. Gently stir in the puree to make a marbled effect.
3. Spoon mix equally into cases. Sprinkle the tops with sugar and pumpkin seeds then bake for 15-20 minutes until risen and golden.
The kids will never know these treats are actually full of goodness instead of just sugar and e numbers! Trick them at breakfast time to get the halloween party started right!
Happy Halloween 🎃