These muffins are so sweet and fluffy. Perfect for tea time, snack time and the kid’s lunchboxes.
They do not take too much time to make, use what you have on hand and only one bowl from beginning to end. What’s not to to love about them.
Below is the recipe card.
Makes 12 muffins.
Try them and enjoy!
Love,
Wanjoro.
The title is a mouthful I know, but imagine red velvet and cream cheese goodness in one bite? Yum!
These muffins are moist, colourful, flavourful and not at all hard to make.
The cream cheese swirl makes them even more beautiful and delicious.
Ingredients.
• 1 1/3 cups all purpose flour.
• 2 tbsp unsweetened cocoa powder.
• 1/2 tsp salt.
• 1/2 cup of softened unsalted butter.
• 1 cup of sugar.
• 1 egg
• 3/4 cup buttermilk. Made by adding some lemon juice to whole milk, and let it stand a while till it thickens.
• 1 tbsp red food colouring. ( I used liquid).
• 1 tsp vanilla essence.
• 1/2 tsp of apple cider vinegar.
• 1/2 tsp baking soda.
For the swirl, our ingredients are:-
• 2 – 3 tbsp softened cream cheese.
• 1/4 cup caster sugar.
• 1/2 tsp vanilla
• 1 egg.
Preheat oven at 180°C and line a 12 hole muffin tin.
Method.
• In a small bowl, add the buttermilk, then the food colour and vanilla.
• In a larger bowl, sift the flour, cocoa powder and salt. Mix well together.
• Mix the softened butter with the sugar, then add the egg. Mix well.
• Add part of the flour mixture then the buttermilk, mix gently then add again till it is all mixed well and smooth, but do not overdo it.
• In another small bowl, mix the baking soda and vinegar well, it will fizz up and add to the red velvet batter. Mix gently together then spoon into the prepared muffin cases.
• For the swirl, mix the cream cheese, sugar, vanilla and egg till smooth. Add about 2 teaspoonfuls of the mixture on each of the prepared muffin batter.
(I always end up overfilling mine.😅)
• You can swirl with a toothpick or teaspoon.
• Bake for 15- 20 minutes. Dependent on oven. Check with a toothpick for doneness from the 15 minute mark.
They smell, look and taste so good. They rarely last in our house, end up being gobbled up very fast.
They are so delicious but not too sweet. The cream cheese adds a lovely tanginess that blends well with the mild red velvet chocolatey flavour.
They are great for tea time or even to gift some friends. Please try it and let me know how yours turned out.
Love,
Wanjoro.
As you can tell by now, I like quickbreads. They are a great option to have on hand for tea, kids’ snack option or even dessert.
I like using self raising flour as it’s easier to find here and as a mom when baking on the go it’s a better option for me.
This cake smells and tastes so good. It’s fluffy and soft and not too sweet.
Give it a try if lemon, coconut and vanilla flavors are up your alley. If not, still give it a try and be amazed at how the flavors blend in so beautifully.
Ingredients.
• 2 cups self raising flour.
• 1 cup sugar.
• 1/3 cup desiccated coconut.
• 1 tbsp chia seeds (optional).
• 3 eggs
• 1 tsp vanilla flavour.
• 1 large lemon, grate some zest and also squeeze out the juice.
• 1 cup whole milk.
• 1 cup coconut oil.
Method.
• Add the lemon juice to the milk, set aside.
• Mix all the dry ingredients in a large bowl, expect the sugar.
• Add in the sugar with the wet ingredients so it dissolves completely.
• Mix the dry to the wet and add in the lemon zest.
• Bake in a greased pan at 180 °C for about 35- 45 minutes.
Ps: the temp and timing may vary due to differences in baking dish and even oven type. My temperamental gas oven bakes this at 40 minutes give or take.
MY KAMPALA NOTEBOOK 