Chloe Cooks | Easter surprise chocolate muffins

Chloe Cooks | Easter surprise chocolate muffins

How is it easter already? I’ve only just managed to pack all the tinsel back in its box and finish off the quality street. With the season of chocolate eggs now upon us I thought it only right to honour this with my own chocolate based recipe. Been as it seems the only thing I can bake muffins it is again however these aren’t just any old muffins, these are surprise muffins!

Now I hear you all say, “Chloe, what is it that makes these surprise chocolate muffins”, well I shall tell you. With being as nutty about Nutella (couldn’t resist) as I am I couldn’t no include it as a nice gooey surprise when you bite into!

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INGREDIENTS  (to make 12 large muffins) 

2 1/2 mugs of self raising flour 

1/2 mug of drinking chocolate

1 mug of brown or white sugar 

2 eggs 

1 1/2 mugs of milk 

3/4 mug of vegetable oil 

Nutella

Paper cases and muffin tin (stripy muffin cases from T K Maxx)  

RECIPE 

  1. Pre heat the oven to 180 degrees fan oven/200 degrees/ Gas mark 6 
  2. Mix all the dry ingredients together, then add the ‘wet ones’.  
  3. Fill a case half full of mixture and add a small dollop of Nutella into the centre. Then fill up rest of the case with cake mixture.  
  4. Bake them in the oven for 20/25 minuets depending on the size of you muffins.  

Simple! 

TOP TIP! 

  • best served warm for a melty middle :) 

 

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(quickly tried to take this photo so the Nutella wouldn’t spill on my beautiful paper :P ) 

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Twitter at @ChloeNatKnott 

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My 5 top posts of 2015

My 5 top posts of 2015

Happy New Year everyone! I hope your not feeling to delicate this morning from partying the last year away with a bang. My evening in with the laptop and a mug of hot chocolate was certainly a wild one ;) With staying in this new year I decided to put my spare time to good use and do a little extra bonus post for the new year looking back at my top 5 blog posts of the year. Enjoy! 

If you want to read them in full Just click on the header image to take you straight to each post.

Over the past year on our wonderings me and Tom have managed to get some lovely little collections of style blog photos. It was a tough choice with so many to choose from but I think I’ve managed to narrow it down to my 2 favourites.

My favorite location would have to be shooting at the Grand Central shopping centre in Birmingham. Still in its nice brand new shiny state we got some great little shots here from the lovely walk ways to the escalators at the back!

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Outfit wise this one would probably be my favourite all due to the orange coat. With my annual task of finding a winter coat when finding this orange one this year I knew it would be the perfect statement item addition to my wardrobe for my winter wardrobe. With the autumnal leaves all out in full force it was a lovely orangey yellow backdrop was perfect for this look. 

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This year at Fabric Forward we went headlong into christmas with a collection of specially festive features. My favourite has to the one focusing on my own brand of Chloe Natalie Knott hand made makeup bags, pretty much for my cute christmassy christmas tree background alone! (and couldn’t resist a slight plug of my own products :P) 

Full products available here on my Etsy shop

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I think this post had to be dedicated to all my friends who will remember the days of me setting their tea towels on fire (I don’t like cooking on gas!) I think this post had to be dedicated to all my friends who will remember the days of me setting their tea towels on fire (I don’t like cooking on gas!) With moving away to university this year, in order to fend for myself cooking an obvious everyday necessity. With finding that I can actually create edible and surprisingly tasty food I wanted to branch out from various versions of the same pasta dish to baking. (And with the boredom of student life it wasn’t a bad way to pass the time.)  On my first attempt these raspberry and white chocolate muffins were what I created and I was chuffed on their lovely taste and couldn’t resist sharing the recipe on the the blog. 

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Helping to expose new and up and coming brands has always been a focus for the blog with so many brilliant new brands out there. My favourite brand focus of this year would have to be the joint one I did for Mulk and Ding Ding. These were 2 brands which when I found I instantly brought and fell in love with Mulk’s bright and simple geometric patterns and Ding Dings beautiful hand screen printed designs.

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It’s been a great 6 months here on the blog and I can’t believe it has been that long, it go so fast! Stay tuned into the new year I have lots of new and exciting things planned and I can’t wait to get cracking!

C x

If you haven’t already had enough of me from this post please feel free to comment and like and I would love it if you could follow me at the normal places..

Twitter at @ChloeNatKnott 

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or my board on Pintrest at Fabric Forward

 

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Etsy shop 

Festive Favourite 4 – Apple and Cinnamon Muffins

Festive Favourite 4 – Apple and Cinnamon Muffins

After the success of my first batch I couldn’t help but churn out another batch but this time with a little bit of a festive twist. 

When I think if christmas food and cooking the first thing that springs to mind for me is all the festive spices which go into making all the mince pies, christmas puddings and cake. 

I thought i’d stay simple and stick to muffins with a little christmas kick! (unfortunately not of the alcoholic variety)  

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Ingredients  (to make 24) 

3 mugs of self raising flour 

1 mug of brown or white sugar 

2 eggs 

1 1/2 mugs of milk 

3/4 mug of vegetable oil 

2 apples (one in the mixture one for decoration) 

paper cases and muffin tin 

Recipe 

  1. Pre heat the oven to 180 degrees fan oven/200 degrees/ Gas mark 6 
  2. Mix all the dry ingredients together, then add the ‘wet ones’. 
  3. Finely chop up the apple and add to the mixture 
  4. Spoon all the mixture into individual muffin cases and place pieces of sliced apple on the top and sprinkle with sugar 
  5. and bake them in the oven for 20/25 minuets depending on the size of you muffins.  

Simple! 

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Again instead of making the full 24 which this recipe makes I halved it to make 12 which thinking recipes never quite make what they intend to so surprisingly I actually did manage to come out with 12. 

I decided to use a normal apple instead of a cooking apple for these with wanting the chunks of apple to still remain whole instead of mush down into the cake its self.

Extra top tips for these:  

  • Fill the cases quite full of the cake mixture, they do rise but not quite as much as i thought so you don’t have to leave too much of the case for rising room
  • For the apple slices for the top, roll them in sugar before placing them on top for an extra sweet flavour.

 

My design portfolio

Chloe Natalie Knott Textile Design facebook

Etsy shop 

Please feel to leave comments/messages in the comments and follow me on instagram at @chloenatalieknott or on twitter at @ChloeNatKnott

Photos taken on a Canon 1200D

Chloe Cook’s – Raspberry and White Chocolate Muffins

Chloe Cook’s – Raspberry and White Chocolate Muffins

So I may have drifted into the realms of baking. Since moving away to university cooking has turned into something which I have actually really enjoyed doing. I find it a nice way to relax int the evening after a long day of uni and rehearsals and managing to make something better than shop brought ready meals I find a rather rewarding experience. (Just wish I could do without the washing up thats all) 

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Now the other day I got the sudden urge to make some muffins (as you do) and I wanted to try and do something a bit different to the usual chocolate chip so decided to mix it up with raspberry and white chocolate chip. I’d tired this flavour shop brought before and always liked them so wanted to to try my hand hand at my own. When I set my mind to something, I will get it done!  

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Now I’m not going to be someone spending ages decorating cakes with icing and what now  but with a couple of raspberries and pieces of chocolate surrounding them they look quite sweet.  

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Ingredients  (to make 24) 

3 mugs of self raising flour 

1 mug of brown or white sugar 

2 eggs 

1 1/2 mugs of milk 

3/4 mug of vegetable oil 

400g tin of raspberries 

100g of white chocolate (either chocolate chips or broken up bar chocolate.) 

paper cases and muffin tin 

Recipe 

  1. Pre heat the oven to 180 degrees fan oven/200 degrees/ Gas mark 6 
  2. Mix all the dry ingredients together, then add the ‘wet ones’. 
  3. Drain the raspberries 
  4. Spoon all the mixture into individual muffin cases and bake them in the oven for 20/25 minuets depending on the size of you muffins.  

Simple! 

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Im not going to lie, with still being a novice at this and with using my slightly unpredictable oven I wasn’t expecting these to go that well. However, they came out surprisingly well and were very yummy. 

Instead of making the full 24 which this recipe makes I halved it to make 12 which thinking recipes never quite make what they intend to so surprisingly I actually did manage to come out with 12. Despite obviously halving the main ingredients I decided to use the full tin of raspberries still with half not seeming like much and I wanted to make them really flavoursome. Half of the white chocolate was perfectly fine though with not wanting to make them over sickly.       

As you see I made these with raspberries and chocolate but obviously you could change the fillings around depending on what’s to your fancy.  

Extra top tips for these: 

  • Make sure the raspberries are drained really well so the mixture isn’t made too wet.  
  • Fill the cases quite full of the cake mixture, they do rise but not quite as much as i thought so you don’t have to leave too much of the case for rising room.

 

My design portfolio

Chloe Natalie Knott Textile Design facebook

Etsy shop

Please feel to leave comments/messages in the comments and follow me on instagram at @chloenatalieknott or on twitter at @ChloeNatKnott 

Photos taken on a Canon 1200D 

https://www.flickr.com/photos/129012653@N05/albums