Nicola's St Patrick's Day Muffins

My good friend and baker extraordinaire, Nicola, is back by popular demand here with another occasional baking recipe. Here is a great little recipe for muffins, which can be baked any time, it doesn't have to be St. Patrick's Day......its just a good excuse!!!! 

For the occasion, Nicola has made bright green buttercream frosting which adds a real fun element to the muffins, not to mention delicious, its nearly a shame to tuck in they look so good! Arra- be-garra!!!

Saint Patrick’s Day - Lá Fhéile Pádraig is a cultural and religious holiday celebrated on the 17^th of March in Ireland. When the 17^th March comes round every year we all get very proud of our Irish heritage, especially those of us who are living abroad and away from family. Family dinners and get-togethers will be very special for me this year as I will visit family at home. I have decided to make a few muffins for the occasion with a built in ‘green’ theme.

St Patrick’s Day Muffins

SERVES 12Muffin Ingredients
310g (lloz) plain flour
4 level teaspoons baking powder
55g (2oz) caster sugar
28g (1 oz) dessicated coconut (optional)
2 eggs
375ml (13 fl oz) milk (full fat)
160g (5 and 3/4oz) melted butter
1 teaspoon of vanilla extract

Buttercream Icing

Ingredients

140g/5oz unsalted butter. (at room tempeture)

280g/10oz icing sugar

1-2 tbsp Milk

Few drops Green food colouring

Muffins - Method

1. Preheat oven to 200 C / Gas 6. Lightly grease a 12-hole muffin tin.
2. Put paper cups into a muffin tray.
3. Get two bowls, one large one medium.

4. Put the flour baking powder, Caster Sugar and dessicoted coconut (if using) into the large bowl.

5. In another bowl, mix the eggs, milk, melted butter and vanilla extract.

6. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix with a wooden spoon everything together the mixture
should be lumpy, don't be tempted to over-mix it’s meant to be that way.

7. Spoon the mixture into paper cups in the muffin tray or straight into the
muffin holes Bake for 20-25 minutes or until a skewer comes out clean.

NOTE

Ovens vary so keep an eye on it near the end. They should have risen beautifully and golden. Leave to cool in the tin for a few minutes, then lift out and place on a rack.

Buttercream Icing – Method

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.
4. Decorate with coloured sugar, smarties and other edible decorations.

Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.