On Friday 2nd October we got busy baking in Room 11. The girls had earned enough Dojo points for a reward and they decided they wanted to bake! We baked chocolate muffins. To avoid any consequences to allergies the muffins were egg, dairy and nut free!! We also made butter icing and sugar icing to decorate our muffins when they had cooked and cooled.
Check out the recipe below if you want to try making your own muffins :)
Chocolate Muffins
(This recipe is egg, dairy and nut free)
Ingredients:
1 and a half cups of plain flour
1/2 teaspoon of salt
1 cup white of sugar
1/4 cup unsweetened of cocoa powder
1 teaspoon of baking powder
5 tablespoons of vegetable oil
1 tablespoon of vinegar
1 teaspoon of vanilla extract
1 cup of cold water
Method:
1. Preheat oven to 175 degrees C.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda.
3.Mix well with a fork, then stir in oil, vinegar, and vanilla extract.
4.When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth.
5. Pour batter into muffin cases..
6. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Check out the recipe below if you want to try making your own muffins :)
Chocolate Muffins
(This recipe is egg, dairy and nut free)
Ingredients:
1 and a half cups of plain flour
1/2 teaspoon of salt
1 cup white of sugar
1/4 cup unsweetened of cocoa powder
1 teaspoon of baking powder
5 tablespoons of vegetable oil
1 tablespoon of vinegar
1 teaspoon of vanilla extract
1 cup of cold water
Method:
1. Preheat oven to 175 degrees C.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda.
3.Mix well with a fork, then stir in oil, vinegar, and vanilla extract.
4.When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth.
5. Pour batter into muffin cases..
6. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
