CHOCOLATE CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE
From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.
Provided by Flowerfairy
Categories Dessert
Time 3h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
- Drain, and when cool, cut the oranges in half and remove any big pips.
- Then pulp everything - pith, peel and all - in a food processor.
- Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
- Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
- Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
- Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
HEALTHY BLUEBERRY MUFFINS - A NIGELLA LAWSON MAKEOVER
I started with Nigella's Blueberry Muffin Recipe from "How To Be A Domestic Goddess" and re-vamped it to make it much healthier - but still delicious!
Provided by pia1457
Categories Quick Breads
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine the dry ingredients in a large bowl.
- Whisk wet ingredients in a separate smaller bowl.
- Pour wet into dry and combine - but do not over work.
- Add the orange zest.
- Fold in blueberries.
- Spoon into greased 12-muffin pan.
- Bake for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 270.8, Fat 10.9, SaturatedFat 1.1, Cholesterol 31.8, Sodium 296.8, Carbohydrate 38.9, Fiber 3.7, Sugar 14.5, Protein 7.1
LION HOUSE SUGAR COOKIES
These are the sugar from the Lion House in Salt Lake City! They are the best cookies I have ever made for decorating. They are extremely soft after you make the icing. I make the whole batch and freeze some.
Provided by Kennasmommy
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter and sugar.
- Add eggs, milk and vanilla.
- Sift flour, baking powder, and salt together. Add to creamed mixture. Combine thoroughly.
- With hands shape dough into a ball.
- Wrap with plastic wrap and refrigerate 2-3 hours or overnight.
- Grease cookie sheets lightly.
- On lightly floured board or counter, roll 1/2 to 1/3 of dough at a time, keeping rest in fridge.
- For soft cookies, roll 1/8 to 1/4 inch thick.
- Cut with floured cookie cutter. Place 1/2 inch apart on cookie sheet.
- Bake at 400°F for 8 minutes or until a VERY light brown.
- For Frosting:.
- Combine butter, shortening and powdered sugar and beat until very creamy.
- Add lemon juice and vanilla.
- Mix until well blended.
- Add water.
- Mix until very light.
- Separate into bowls and add food coloring.
- Decorate as desired.
- Enjoy!
Nutrition Facts : Calories 868.7, Fat 43, SaturatedFat 20.8, Cholesterol 111.9, Sodium 409.4, Carbohydrate 117.5, Fiber 1.1, Sugar 85.2, Protein 5.8
HEALTHY BREAKFAST MUFFINS
These make great breakfast muffins - Not overwhelmingly sweet but sweet enough, satisfying and filling, loaded with nuts and raisins, plus honey, orange juice and carrots for extra oumph. This seems to be quite a flexible recipe.
Provided by Ravenhood
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 14
Steps:
- Stir the dry ingredients together. In another bowl, mix wet ingredients together (make sure to soak the raisins for 5 minutes, then discard the water) and pour them into the dry mix bowl. Stir until just combined, then pour into 6 greased muffin molds and bake at 350F for 20 minutes. Once out of the oven, leave the muffins in the molds for 5 minutes before transferring them to a cooling rack.
Nutrition Facts : Calories 186.6, Fat 6.5, SaturatedFat 0.7, Sodium 135.7, Carbohydrate 32, Fiber 3, Sugar 17.1, Protein 3.5
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