Marbled Chocolate Muffins

Marbled Chocolate Muffins

Oil or melted butter for greasing (if using)10ounce plain white flour
1 tbsp baking powder
1/8 teaspoon salt
4ounce caster sugar
2 medium eggs
9 fl oz milk
6 tbsp sunflower oil or 3oz butter, melted and cooled
1 tsp vanilla extract
2 tbsp cocoa powder

  1. Preheat the oven to 400°F. Grease a 12-cup muffin tin or line with 12
    paper cases. Sift together the flour, baking powder and salt into a large
    bowl. Stir in sugar.

  2. Lightly beat the eggs in a large jug or bowl then beat in the milk, oil
    (or melted butter), and vanilla extract. Make a well in the center of the
    dry ingredients and pour in the beaten liquid ingredients. Stir gently until
    just combined; do not over-mix.

  3. Divide the mixture between 2 bowls. Sift the cocoa powder into one bowl
    and mix together. Using teaspoons, spoon the mixtures into the prepared
    muffin tin alternating the choclate mixture and the plain mixture.

  4. Bake in the preheated oven for about 20 minutes until well risen, golden
    brown and firm to the touch.

  5. Leave the muffins in the tin for 5 minutes then serve warm or transfer to
    a wire rack and leave to cool.

Mexican Wedding Cookies


cup 	Powdered Sugar


cups 	Butter or Margarine, softened


tsp 	Vanilla


cups 	All -purpose Flower


cup 	Finely Chopped Nuts


tsp 	Salt

Mexican Surprise Wedding Cakes: Make cookies as directed – except shape each ball of dough around 1 Hershey’s Kisses milk chocolate filled with caramel.
Cook’s Tip:
You can freeze these cookies up to three months. You may want to reroll them in a little extra powdered sugar before serving.

  1. Heat over to 400 degrees F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flower, nuts and salt until dough holds together.

  2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

  3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cook completely on wire rack, about 30 minutes. Roll in powdered sugar again.