Earlier this year I came up with a new muffin recipe for my Mr’s birthday. My friend and colleague Tigz taste tested them and said their appearance reminded her of Sully, from Monster’s Inc. My nickname for my Mr just so happens to be Monster, so these muffins were dubbed ‘Monster Muffins’, They tasted scrumptious, I am rather proud of these.
For the muffins-
275g self raising flour
175g brown caster sugar
1tsp of baking powder
100ml of vegetable oil
200ml of soya or rice milk
100g of fresh or frozen blueberries
Blue food colouring (I use a really concentrated gel)
Juice of half a lemon
For the Frosting-
150g icing sugar
juice of half a lemon
60g of vegan spread
4tbls of vegetable shortening
blue food colouring
Blue and green baubles for decorating (optional)
Line a 12 hole muffin tray with muffin cases. Preheat the oven to 200c/400f
2) In a jug or bowl, whisk together the oil, ‘milk, lemon juice and blue food dye (just a couple of drops if using the gel, it’s super concentrated!) and quickly add to the dry ingredients.
7) To make the frosting, combine all the ingredients in a large bowl and whisk together until light and fluffy. Ideally, use a stand mixer for super fluffiness. Put in the fridge while the muffins cool down.
8 ) Once your muffins are totally cold, you can get to frosting them. I used a palette knife to smear on the icing roughly. Sprinkle with glitter, or edible blue and green baubles or even top with fondant icing googly eyes (I’m doing that next time, to make them more Monster-like).
*Ideally, a cupcake corer or apple corer can be used once the muffins are cooked to remove the centres. Then pipe in or spoon in your preserve and add a little cake lid back on the muffins before frosting. I didn’t have a cake/apple corer at the time, so did it the way shown in this post. I have since bought a cupcake corer, filling cupcakes is now much easier for me. Yay!
Thank you kindly for reading.