• 40 mins
  • 20
  • Dessert
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Ingredients

1kg Country Range Chocolate Muffin Mix
380ml cold water
120g milk chocolate chips
120ml Country Range Orange Juice
1 orange (rind only)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 20
  • Dessert
View full recipe

Ingredients

1kg Country Range Chocolate Muffin Mix
500ml cold water
60g red chilli, seeded and finely chopped
120g milk chocolate chips

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 24
  • Dessert
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Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1g vanilla extract
280ml Country Range Whipping Cream
200g fresh strawberries, halved

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the muffin mix, water and vanilla extract in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Allow to cool.
  3. Whisk the cream in a bowl fitted with whisk beaters until a firm peak is achieved. Pipe onto muffins and top with strawberries.
  • 40 mins
  • 18
  • Dessert
View full recipe

Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1 lemon (juice and rind)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 30-35 mins
  • 10
  • Dessert
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Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
225g Country Range Chocolate Sponge Mix
100ml cold water
5 Country Range Pear Halves
icing sugar, for dusting

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters. Blend in 100ml water and mix until a soft dough is formed. DO NOT OVER MIX. Leave to rest in a cool place for 10 minutes then roll out and use to line 10cm (10" x 4") tartlet moulds. Bake blind for 10 minutes.
  2. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Mix in 100ml water on a slow speed for 1 minute, scrape down and mix for a further 5 minutes on a medium speed.
  3. Drain the pears, cut in half again and then slice to form a fan.
  4. Pour the chocolate sponge mix over the cooked pastry case and place the sliced pears on top of the sponge mix.
  5. Bake for 20-25 minutes. Leave to cool then dust with icing sugar.