We so enjoyed baking the Cookies and Creme Muffins recipe from ‘The Bottled Baking Co.’ that we thought we would bake them again! Such a favourite to bake, and eat!!
As before, James stirred all of the ingredients together, which made a very sticky cake batter that got everywhere, especially when Dad cracked one of the eggs and missed the bowl! James didn’t mind helping to scoop up any cake batter ‘splashes’ and eat them though!
He then carefully helped spoon the mixture into the muffin cases, making sure that we had enough for all 12 cases and that they were roughly even, and then supervised them going out to the kitchen to go into the oven. Dad put them in the oven, because as James remembers from ‘Big Cook, Little Cook’, the oven is ‘Hot! Hot! Hot!’
The Marvellous Cookies and 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! (Or, if you can’t wait to eat them, skip the decorating!!)
For more details visit: https://bottledbaking.co.uk/blogs/baking-instructions/cookies-creme-cookie-mix
As before, the hardest part with this ‘The Bottled Baking Co.’ recipe was waiting until they had cooled down enough to eat! They were delicious!! Well done James, another tasty baking win!
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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