Tag Archives: muffins

A Red Nose cooking disaster – Cherry Muffins

I thought that I would make some Cherry Muffins for Red Nose Day, but things didn’t go quite to plan. After putting the mixture in the muffin cases, I carefully placed another cherry on the top of each for the Red Noses. But when I looked in the oven, there was no sign of the Noses, the cakes had risen over the cherries. Obviously the cherries must have been too heavy and had sunk right into the muffins. So as they are still very tasty, I’m going to share my recipe for Cherry Muffins, but with no mention of the cherry on top. Perhaps with hindsight, it would have been better to ice the muffins and then decorate with a cherry on top, but I was looking forward to the classic crunchy sugary top.

cherry muffins

Ingredients (makes 18)

100g margarine
200g caster sugar
2 eggs
1 teasp vanilla essence
250g self raising flour
pinch of salt
125ml milk
200g glace cherries
approx 2 tbsp brown sugar


Preheat fan oven to 210 deg C.
Line a muffin tin with cases.
Chop the cherries into quarters.
Cream together the margarine and sugar.
Beat in the eggs and vanilla essence.
Add the salt.
Gradually sieve in the flour, alternating with the milk.
Add the cherries and spoon the mixture into the prepared muffin cases.
Sprinkle a pinch of brown sugar onto the top of each muffin.
Bake in the preheated oven for 5 minutes.
Then reduce the heat to 170 deg C for another 15 minutes or until golden.
Remove from the oven and place on cooling rack.
Serve and enjoy.

Cherry Muffins

Or my uncle’s suggestion is to wash the cherries first, dry them and dust with flour to stop them sinking.

Tasty Tuesdays on HonestMum.com

Butternut Squash Muffins with Yoghurt Icing

This post is long overdue. I promised to share this recipe ages ago. These cakes are both very tasty and healthy, being full of butternut squash and iced with yoghurt. Also a great way of getting hidden veggies into kids. A very tasty bake for afternoon tea.

And with Halloween just round the corner, you could easily make them with pumpkin instead of butternut squash. And jazz them up with some spooky Halloween designs like spiders webs and witches hats on the icing.

Butternut Squash Muffins

Butternut Squash Muffins

Ingredients (makes 12)

200g plain flour
200g grated butternut squash
200g caster sugar
1 tsp bicarbonate of soda
1/2 tsp baking powder
pinch of salt
1/2 tsp ground ginger
1 tsp ground cinnamon
few drops vanilla essence
100ml milk
50ml sunflower oil
1 large egg
100ml boiling water


Preheat fan oven to 160 degree C.
Boil a kettle of water.
Line a 12 hole muffin tray with paper cases.
Mix the dry ingredients in a large bowl.
Add the milk, vanilla essence, oil and boiling water.
Mix together either by hand or with an electric mixer.
Beat the egg and whisk in.
Fold the butternut squash into the mixture.
Fill the cases to about 3/4 full.
Bake for about 20 mins in centre of oven until golden brown.
Allow to cool before icing.

Vanilla Yoghurt Icing


500g pot of vanilla yoghurt


Pour the yogurt into a clean draw-string cloth bag.
(If you don’t have a bag, you may use a tea towel and string).
Tie the bag to the handle of an open drawer.
Put a bowl underneath.
Strain it for at least 3 hours until the yoghurt is thick, but preferably overnight.
Remove from bag into a basin.
Ice the muffins.
Serve and enjoy.

If you don’t have time to strain yoghurt you may alternatively make cream cheese icing.

butternut squash muffins

Disclosure.  This post is my entry to the Great Denby Cake Off Blogging Competition.
And I’m also entering this post to a Halloween baking competition hosted by Cakeyboi in association with Kleeneze.