This time we chose the ‘Betty Crocker’ Chocolate Chunk Muffin Mix for our baking adventure today, although we ran into a logistical issue with this recipe, but more of that later!
As usual, James carefully added the dry mix into the mixing bowl, followed this time by the water, vegetable oil, and one egg, before giving everything a thoroughly good stir with the wooden spoon. No need for the whisk this time as the mixture needed to stay chunky!
James then placed 12 muffin/cupcake cases on the baking tray, making sure they were all sat properly in their places. Here was our logistical problem, the recipe was only for 6 muffins/cakes, but as we didn’t have a 6 hole muffin baking tray, and as James insisted on using all of the holes in our 12 hole tray, we had to spoon out half-measures and have mini-muffins!
James then send Dad out to the kitchen with the muffins to put them in the oven, which was a Dad job anyway as the oven is ‘Hot! Hot! Hot!’, but he then came out to the kitchen himself to make sure I had put them in the oven properly.
We then had the hard job of waiting for about 10 minutes until the mini-muffins were ready to take out of the oven to cool on the wire rack! They might have been small, but they smelled delicious and we are looking forward to eating them!
Betty Crocker Chocolate Chunk Muffins Instructions
You will need:
‘Betty Crocker’ Chocolate Chunk muffin mix
130ml Water
15ml Vegetable oil
1 Medium egg
6 (or 12 if James insists) Deep Fill Muffin Cases or Cupcake Cases.
Method:
Preheat oven to Fan 180, Conventional 200, Gas 6.
Place the cupcake cases in a baking tray
Empty sponge mix into a large bowl and add the water, vegetable oil, and egg
Mix well until no dry mix is left, but leave lumpy
Divide the mixture evenly between the cupcake/muffin cases
Bake in the centre of the over for approximately 17-21 minutes (for 6) or 10-12 minutes (for 12) until risen
Remove from the oven, leave to cool in the tray for 10 minutes before transferring the cakes to a wire cooling rack.
Once the cakes have completely cooled, if you like you can top with buttercream icing using a piping bag or palette knife. Decorate with sugar crunch sprinkles.
These muffins/cupcakes were great fun to make, with the different stages all giving us plenty of things to do! Lots of things for James to lick clean too! Yummy!
All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the recipe instructions and image of the Chocolate Chunk muffin mix, © Betty Crocker
The Additional Needs Bakefather 