BUTTER VANILLA ROCK CAKES

Vanilla Rock Muffins are great for Sunday mornings, the aroma wafting throughout the house as excitement starts to bubble. So easy with few ingredients, these vanilla rock muffins will soon be your favorite, I promise!


INGREDIENTS

225g Self Raising Flour
1 Teaspoon Vanilla Essence
150g Butter
75g Sugar
1 Egg
1 Cup Milk

METHOD

Grease or butter a baking tin

Sift flour, sugar and pinch of salt

Rub in the butter with your finger tips until mixture resembles fine breadcrumbs

Stir in the milk and mix. The batter will be soft and sticky

Use ice cream scoop to scoop out the dough. You can use a normal tablespoon or serving spoon if you want larger muffins

This gives you the chance to have evenly shaped muffins

Drop the soft dough on the baking tray

Leave enough space between the dough to give them room to expand

You can smoothen the dough or leave it rugged for that rocky feel

Continue scooping and placing on the baking tray

So simple and fast without the hustle

I love how they already look

The dough gives you around 10 – 12 rock muffins

Place the baking tin inside the oven

Set the bake time to 25 minutes

I couldn’t wait for them to bake

After 25 minutes check if the muffins are golden brown

You can add 10 more minutes to get a deep brown color

Straight out of the oven with a delicious vanilla aroma

Allow to cool on the baking tray then transfer to cooling rack for a few minutes

Serve with tea, or drink of your choice

I love the ruggedness of these rock muffins

Crunchy on top but fluffy and soft on the inside


BUTTER VANILLA ROCK CAKES


Recipe by Mulunga Alukwe


Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients

  • 225g
    Self Raising Flour
  • 1 Teaspoon
    Vanilla Essence
  • 150g
    Butter
  • 75g
    Sugar
  • 1
    Egg
  • 1 Cup
    Milk

Cooking Directions

  1. Grease or butter a baking tin. Sift flour, sugar and pinch of salt. Rub in the butter with your finger tips until mixture resembles fine breadcrumbs. Stir in the milk and mix. The batter will be soft and sticky
  2. Use ice cream scoop to scoop out the dough. You can use a normal tablespoon or serving spoon if you want larger muffins. This gives you the chance to have evenly shaped muffins
  3. Drop the soft dough on the baking tray. Leave enough space between the dough to give them room to expand. You can smoothen the dough or leave it rugged for that rocky feel. Continue scooping and placing on the baking tray. The dough gives you around 10 – 12 rock muffins
  4. Place the baking tin inside the oven. Set the bake time to 25 minutes. After 25 minutes check if the muffins are golden brown. You can add 10 more minutes to get a deep brown color
  5. Allow to cool on the baking tray then transfer to cooling rack for a few minutes. Serve with tea, or drink of your choice. I love the ruggedness of these rock muffins. Crunchy on top but fluffy and soft on the inside

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