HALLOWEEN SCARY MUFFINS

FUN FUNKY MONSTER MUFFINS

 

Love this time of the year, it is great fun to make and decorate these muffins with the children and even more fun to eat them!  Recipe below and then each muffin once cooled is topped with coloured butter icing then as follows:

 

 

Ready to roll regal icing red, yellow and blue.  I grated the blue icing to create the strands, and then shaped the lips and teeth and eyebrow, the eye is a chocolate covered candy ball.

 

 

On a piece of grease proof paper draw a witches head, then using coloured icing pens fill in the face and ice on the features, leave to dry.  Using some black regal ready to roll icing shape the hat and with the coloured icing pens draw a green ribbon and black square buckle.

 

 

Take an Oreo cookie, roll out some white regal icing and cut in to strips roughly the same thickness and then wrap up the Oreo cookie and with the icing pens draw on the eye with two colours looking through the bandages.

 

 

This is really quite simple but stunning, chocolate butter icing topped with a peeled Satsuma and a stalk made from celery, Ta-daa !

 

 

Using the black icing pen draw on your spiders web and with some black regal icing make your spider and place him/her on your web.

 

Again quick and easy on some grease proof paper draw a skull and using the icing writing pens fill in and draw your skull, decorate the eyes and mouth, leave to dry and peel off and stick on.

 

INGREDIENTS

(makes 12)

2 eggs beaten

200g caster sugar

1 tsp vanilla

125ml vegetable oil

250ml milk

Blueberries or chocolate chips

400g self raising flour

1 tsp baking powder

1 tsp salt

Beat the eggs until light and fluffy, add all of the sugar and vanilla and beat for a further couple of minutes, gently whisk in the oil and milk and your choice of flavours, chocolate chips, fresh blueberries which melt while cooking so you have pockets of gorgeous blueberry jam, how about cherry's and chocolate or banoffi and banana.

Now mix all the dry ingredients together, the flour, baking powder and salt, give a little whisk, this is to remove the lumps and easier than using a sieve, fold into the wet mixture, the secret to a good muffin is not to over mix, you will want some little clumps of flour in the mix, this puffs up during cooking giving you that classic muffin top.  Fill your muffin cases two thirds only, this allows the muffin to rise up nice and high.

 

Bake in a pre-heated oven 170 degrees for 23 minutes, eat immediately or leave to cool and then decorate.