Harry Potter sorting hat muffins
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- 150g self-raising flour
- 1tsp bicarbonate of soda
- 50g porridge oats
- 1tsp dried mixed herbs
- 75ml rapeseed oil
- 2 medium eggs, beaten
- 1 carrot, finely grated
- 1 courgette, finely grated
- 1-2tbsp semi-skimmed milk
- 200g Asda 50% Less Fat Light Soft Cheese
- Food colouring gel in red, blue, green and yellow
- You will also need 36 muffin cases.
Preheat the oven to 180C/160C Fan/Gas 4. Fill a 12-hole muffin tray with 12 of the muffin cases.
Mix together the flour, bicarbonate of soda, oats and herbs (reserving 1tbsp of the oats) until combined.
Whisk together the oil and eggs, then mix into the dry ingredients with the carrot and courgette, adding milk if the mixture is too dry. Divide between the muffin cases and top with the reserved oats.
Bake for 25-30 mins until golden, risen and a skewer comes out clean when inserted in the middle. Cool in the tin for 10 mins, then remove to a wire rack to cool fully.
Divide the soft cheese between 4 bowls and stir until smooth. Mix a few drops of each food colouring into each bowl so you have 4 colours.
With a sharp knife, cut a shallow cone out of the top of each cake. Slice off and discard the pointed end to create a flat ‘lid’.
Fill each muffin with a different colour of cheese and top with a muffin ‘lid’.
To make the pointy hat toppers, fold 12 of the remaining muffin cases in half and cut a semicircle out along the folded edge of each one, leaving a wide circle in the middle.
Fold the remaining 12 cases in half and roll each one into a cone shape. Push the cones through the cut-out centres of the other muffin cases to make wizard’s hats.
Top each muffin with a hat before serving.