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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a glu...

Chocolate Cheesecake Muffins

 This recipe was actually quite easy and the result was amazing. The buttery biscuit with the cheesecake mmm.




 Dietary Info:
 -Not suitable for vegans
 -Suitable for vegetarians
 -Contains Dairy
 -Contains Gluten
 -No nuts





Ingredients:
For the dough:
-100g Cold Butter {I used a buttery spread not actual butter}
-100g Sugar {I used caster sugar}
-2 tbsp Cocoa Powder
-150g Flour {I used plain Flour}
-1 tsp Baking Powder
For the Cheese Mixture:
-2 eggs
-100g Sugar {I used Caster sugar}
-100g Melted Butter {I used the same buttery spread}
-200g Low Fat Cream Cheese
-1/2 sachet of vanilla pudding mix {They don't do this in the UK but I used 2tbsp Custard powder as a substitute}

Method: 
1:Preheat the oven to 175℃/150℃ Fan/347℉/ Gas 6. Set out the paper cases on a muffin tray.
2:Cut the butter into small pieces. Place the butter, sugar, cocoa powder, flour and baking power in a bowl and knead it smoothly with your hands to form a shortcrust pastry dough. {This might take a bit longer than you expected}
3:Divide 2/3 of the dough between paper cases and press it down firmly. {This should make the biscuit bottom}. Set the rest of the dough aside.
4:For the cream cheese mixture, whisk the eggs using a hand mixer until they are light and fluffy. Gradually stir in the sugar, butter, low fat cream cheese and the vanilla pudding mix. {Use the hand mixer to stir the new ingredients into the eggs} 
5:Divide the cheese mixture evenly between the moulds. Break the reserved dough into pieces and distribute them over the cheese mix. {The cheese mix is really runny at this point but don't worry once in the oven it'll firm up}
6:Bake the muffins in the oven for about 25mins and then leave to cool completely. {Don't take them out of the tray before they are cooled because a)you might burn yourself and b)the cheese cake mix is still quite soggy so you have a chance of squishing your cakes.}


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