Sunday, 17 March 2019

BUTTER VANILLA ROCK CAKES


Vanilla Rock Muffins are great for Sunday mornings, the aroma wafting throughout the house as excitement starts to bubble. So easy with few ingredients, these vanilla rock muffins will soon be your favorite, I promise!

INGREDIENTS

225g Self Raising Flour
1 Teaspoon Vanilla Essence
150g Butter
75g Sugar
1 Egg
1 Cup Milk

METHOD

Grease or butter a baking tin


Sift flour, sugar and pinch of salt

Rub in the butter with your finger tips until mixture resembles fine breadcrumbs

Stir in the milk and mix. The batter will be soft and sticky


Use ice cream scoop to scoop out the dough. You can use a normal tablespoon or serving spoon if you want larger muffins


This gives you the chance to have evenly shaped muffins


Drop the soft dough on the baking tray


Leave enough space between the dough to give them room to expand


You can smoothen the dough or leave it rugged for that rocky feel


Continue scooping and placing on the baking tray


So simple and fast without the hustle


I love how they already look


The dough gives you around 10 - 12 rock muffins


Place the baking tin inside the oven


Set the bake time to 25 minutes


I couldn't wait for them to bake


After 25 minutes check if the muffins are golden brown


You can add 10 more minutes to get a deep brown color


Straight out of the oven with a delicious vanilla aroma


Allow to cool on the baking tray then transfer to cooling rack for a few minutes


Serve with tea, or drink of your choice


I love the ruggedness of these rock muffins


Crunchy on top but fluffy and soft on the inside


BUTTER VANILLA ROCK CAKES

Recipe by Mulunga Alukwe

Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients
  • 225g Self Raising Flour
  • 1 Teaspoon Vanilla Essence
  • 150g Butter
  • 75g Sugar
  • 1 Egg
  • 1 Cup Milk
Cooking Directions
  1. Grease or butter a baking tin. Sift flour, sugar and pinch of salt. Rub in the butter with your finger tips until mixture resembles fine breadcrumbs. Stir in the milk and mix. The batter will be soft and sticky
  2. Use ice cream scoop to scoop out the dough. You can use a normal tablespoon or serving spoon if you want larger muffins. This gives you the chance to have evenly shaped muffins
  3. Drop the soft dough on the baking tray. Leave enough space between the dough to give them room to expand. You can smoothen the dough or leave it rugged for that rocky feel. Continue scooping and placing on the baking tray. The dough gives you around 10 - 12 rock muffins
  4. Place the baking tin inside the oven. Set the bake time to 25 minutes. After 25 minutes check if the muffins are golden brown. You can add 10 more minutes to get a deep brown color
  5. Allow to cool on the baking tray then transfer to cooling rack for a few minutes. Serve with tea, or drink of your choice. I love the ruggedness of these rock muffins. Crunchy on top but fluffy and soft on the inside

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