For this recipe from ‘The Bottled Baking Co.’ we had to make up the muffin mixture in stages. First we emptied the bottle into a bowl and James stirred all of the ingredients together. Next we put the ‘wet’ ingredients into bowl, including eggs, butter and milk. It was a gooey mixture but smelled delicious!
James carefully put the muffin cases in the muffin tin, and then we could spoon out the mixture, filling each muffin case about 3/4 full. This was tricky work but James did well with some help.
Then we went to the kitchen and James supervised while the muffins were put in the oven, which was a Dad job as the oven is ‘Hot! Hot! Hot!’
We then had the hard job of waiting for about 18 minutes until the muffins were ready!
The Cookies & Creme Muffin Mix instructions from ‘The Bottled Baking Co.’
You will need:
Marvellous Cookies & Creme Muffin Mix
200ml Milk
140g Very Soft Butter
2 Large Eggs
8 Deep Fill Muffin Cases or 16 Cupcake Cases.
Method:
Preheat oven to Fan 180, Conventional 190, Gas 5.
Add all of the ingredients to a bowl and mix until a smooth batter is formed.
Spoon mixture in to your cases until 3/4 full.
Bake for 16-18 minutes until golden brown.
Cool, decorate and eat.
For more details visit: https://bottledbaking.co.uk/blogs/baking-instructions/cookies-creme-cookie-mix
This was a yummy recipe to make, and the smell of them baking in the oven made us very hungry! They were moist and delicious and didn’t last very long.
All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the recipe instructions and image of ‘The Bottled Baking Co.’ bottle, © The Bottled Baking Co.
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