Post by Sylvia on Mar 31, 2009 14:00:16 GMT -6
I sprinkle most of my buns and muffins with demerara sugar just before putting in the oven. We like the slightly crunchie tops.
Fruit & Nut Chocolate Buns
Preheat oven to180 degrees C/350 degrees F
8 oz/225g butter
8 oz/225g caster sugar
4 eggs, beaten
8 oz/225g self-raising flour
3 1/2 oz/100g fruit & nut chocolate (grated)
1 Tbsp brown sugar (optional)
Prepare a bun tin with paper cases
Cream margarine and caster sugar together until it reaches dropping consistency. Add the eggs and a sprinkling of flour, alternately, gradually into the creamed mixture, finally folding in the remaining flour. Add the chocolate, mixing well. Spoon into the paper cases. Sprinkle the tops with a pinch of brown sugar (if using).
Bake for 15 - 20 minutes until golden brown.
Sylvia
Fruit & Nut Chocolate Buns
Preheat oven to180 degrees C/350 degrees F
8 oz/225g butter
8 oz/225g caster sugar
4 eggs, beaten
8 oz/225g self-raising flour
3 1/2 oz/100g fruit & nut chocolate (grated)
1 Tbsp brown sugar (optional)
Prepare a bun tin with paper cases
Cream margarine and caster sugar together until it reaches dropping consistency. Add the eggs and a sprinkling of flour, alternately, gradually into the creamed mixture, finally folding in the remaining flour. Add the chocolate, mixing well. Spoon into the paper cases. Sprinkle the tops with a pinch of brown sugar (if using).
Bake for 15 - 20 minutes until golden brown.
Sylvia