Double Mint Chocolate Muffins

This recipe makes aprox 12 muffins, you could make them any flavour or decoration that you wish, but the basic recipe would be the same.

For the cakes:

4oz Margarine
4oz Castor sugar
4oz SR Flour
1oz cocoa powder
1/2 tsp baking powder
2 Eggs (beaten)
2oz chocolate chips


For Icing:
3oz Softened butter
6oz Icing sugar
Few drops green colouring
Few drops of mint food flavouring


Sift flour, baking powder and cocoa into a bowl.

In another bowl cream margarine and sugar until light and fluffy.
Add eggs a little at a time, with a little flour ( to prevent mixture from curdling).
Scrape down bowl.
Fold in flour mix and chocolate chips until all combined.
Divide mixture  into 12 paper cases that are already placed in muffin tray.
Bake in oven Gas 6 until risen and tops spring back when touched gently, aprox 20 mins.

Place muffins on wire rack to cool.

For icing, beat icing and butter, with colouring and flavouring till light and fluffy.

When cakes cool, pipe icing on top of cakes in any style you like, add a few sprinkles or chocolate chips for decoration if you wish.

Enjoy!

Chocolates chip cookies

Crisp on the outside and chewy on the inside.

Make around 14

330g(10.5oz) plain flour

2 tbsp cocoa powder

100g chocolate chips (or small bag)

150g(5oz) butter

125g(4.4oz) light brown sugar

100g(3.5 oz) castor sugar

2 eggs

2 tsp vanilla extract 

1/2 tsp bicarb 

Melt butter in pan gently, allow to cool.

Put sugars in bowl and mix in melted butter, beat together.

Add vanilla, 1 whole egg and one egg yolk.

Mix till creamy texture.

Sift dry ingredients together and add to mix with chocolate chips until combined.

Use icecream scoop to measure each cookie amount and use lightly floured hands to gently roll into ball, place onto greased baking tray and flatten slightly, leaving space for them to expand slightly.

Bake for around Gas 5 for 15 mins until edges of cookies are toasted slightly , transfer to wire rack and let cool.

Enjoy!