Post by Aussie on Jun 10, 2004 6:31:59 GMT -5
This for "those times of the month"....
Ingredients:
300g chocolate, roughly chopped
125g unsalted butter, roughly chopped
1 ¾ cups (260g) flour
1¼ tsp baking powder
¼ cup cocoa powder
¼ cup (60g) firmly packed brown sugar
¾ cup (185ml) milk
2 eggs
3 X 80g Mars Bars, thinly sliced
Preheat oven to 180C.
Place half the chocolate and the butter in a bowl and gently heat until melted (this can be done over simmering water or in the microwave on low). Set aside to cool slightly.
Sift flour, baking powder and cocoa into a large bowl and stir in the sugar. In a separate bowl whisk together milk and eggs, then add to the dry ingredients and stir in along with the chocolate mixture.
Divide between muffin pans and bake for 20 minutes or until risen and cooked through.
Remove and cool on a wire rack.
Place remaining chocolate in a bowl and melt as above. Cool slightly, place a little chocolate on the Mars bar slices, then pile them onto the muffins. Drizzle with remaining melted chocolate.
Makes 12 – 14 medium muffins
Cappuccino Muffins
Ingredients:
2 cups (300g) flour
1¼tsp baking powder
¾ cup (150g) firmly packed brown sugar
120g ground hazelnuts (or other nuts)
1/3 cup instant coffee powder
1 ¼ cups (310ml) buttermilk
2 eggs
125g unsalted butter, melted, cooled
1L coffee ice cream, to serve
cocoa powder, to dust
thickened cream, to serve
Preheat oven to 180C.
Sift flour into a large bowl and add the brown sugar and hazelnuts.
In a separate bowl add the coffee to the buttermilk and stir to dissolve, then whisk in the eggs and butter. Add the buttermilk mixture to the flour mixture and stir until just combined.
Divide mixture between the muffin pans and bake for 20 minutes or until set. Remove from oven and set aside to cool.
When cool slice off and discard (or eat!) the top of each muffin, and scoop out a little of the centre. Fill each muffin with a large scoop of coffee ice cream. Place on a serving plate, dust with cocoa powder and serve with thickened cream.
Makes 12 – 14 medium muffins
Ingredients:
300g chocolate, roughly chopped
125g unsalted butter, roughly chopped
1 ¾ cups (260g) flour
1¼ tsp baking powder
¼ cup cocoa powder
¼ cup (60g) firmly packed brown sugar
¾ cup (185ml) milk
2 eggs
3 X 80g Mars Bars, thinly sliced
Preheat oven to 180C.
Place half the chocolate and the butter in a bowl and gently heat until melted (this can be done over simmering water or in the microwave on low). Set aside to cool slightly.
Sift flour, baking powder and cocoa into a large bowl and stir in the sugar. In a separate bowl whisk together milk and eggs, then add to the dry ingredients and stir in along with the chocolate mixture.
Divide between muffin pans and bake for 20 minutes or until risen and cooked through.
Remove and cool on a wire rack.
Place remaining chocolate in a bowl and melt as above. Cool slightly, place a little chocolate on the Mars bar slices, then pile them onto the muffins. Drizzle with remaining melted chocolate.
Makes 12 – 14 medium muffins
Cappuccino Muffins
Ingredients:
2 cups (300g) flour
1¼tsp baking powder
¾ cup (150g) firmly packed brown sugar
120g ground hazelnuts (or other nuts)
1/3 cup instant coffee powder
1 ¼ cups (310ml) buttermilk
2 eggs
125g unsalted butter, melted, cooled
1L coffee ice cream, to serve
cocoa powder, to dust
thickened cream, to serve
Preheat oven to 180C.
Sift flour into a large bowl and add the brown sugar and hazelnuts.
In a separate bowl add the coffee to the buttermilk and stir to dissolve, then whisk in the eggs and butter. Add the buttermilk mixture to the flour mixture and stir until just combined.
Divide mixture between the muffin pans and bake for 20 minutes or until set. Remove from oven and set aside to cool.
When cool slice off and discard (or eat!) the top of each muffin, and scoop out a little of the centre. Fill each muffin with a large scoop of coffee ice cream. Place on a serving plate, dust with cocoa powder and serve with thickened cream.
Makes 12 – 14 medium muffins
