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Annabel Karmel's recipe for mini muffin mice

Cook up a storm in the kitchen with this tasty chocolate muffin cake recipe from Annabel Karmel

Posted: 24 June 2014
by Catherine Hudson

Mini muffin mice
Annabel Karmel
Annabel’s brand new children’s cooking range


150 g (5 oz) self-raising flour

2 tablespoons cocoa powder

125 g (41⁄2 oz) butter

125 g (41⁄2 oz) caster sugar

2 eggs, lightly beaten

75 g (3 oz) orange milk chocolate, chopped


red writing icing

chocolate buttons

mini Smarties

jelly beans


1.     Preheat the oven to 180°C/350°F/Gas 4. Line a mini-muffin tray with 24 silicone muffin cases.

2.     Sift the flour and cocoa powder into a bowl, and add the butter, sugar and eggs.

3.     Beat using an electric hand whisk or free-standing mixer, until combined. Stir in the chopped chocolate. Spoon the mixture into the muffin cases – each one should be about two thirds full.

4.     Bake for 12–15 minutes, or until a cocktail stick inserted into the centre comes out clean. Allow to cool for a few minutes, then transfer to a wire rack to cool completely.

5.     Using the writing icing as glue, decorate the muffins with chocolate buttons for ears, mini Smarties for eyes and jelly beans for noses.

Preparation: 25minutes

Cooking: 12-15 minutes

Makes 24 mini muffins

Suitable for freezing (muffins only)

Annabel Karmel’s brand new children’s cooking range is ideal for getting crafty little cooks in the kitchen this summer. From Mini Cupcake Sets to Alphabet Cookie Cutters, you’ll find them at Tesco now.

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