Anyhoo, back to today! The first recipe is for Mini Toblerone Muffins. This one wasn't a recipe I originally planned to make for Chocolate week but in my hast to get enough Toblerone for the cheesecake on Thursday night after work I grabbed the biggest bar I could lay my little hands on. Two recipes later and I still have half the bar left and it keeps calling my name from the cupboard I've had to wedge it in to because its too big to fit neatly. Think there will be some more Toblerone recipes being posted soon, if there isn't I'm pretty sure you'll be able to figure out what happened with the leftovers!
Mini Toblerone Muffins
1 cup plain flour
1/4 cup cocoa powder
2 tsp baking powder
1/3 cup brown sugar
60g butter, melted and cooled
1/3 cup milk
1 egg, lightly whisked
100g toblerone milk chocolate, chopped
Preheat oven to 180C. Grease 2 x 12 hole x 2 tbsp capacity mini muffin pans or line with paper cases.
Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the center.
Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three quarter fill muffin cases with mixture. Bake for 10-12 mins or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 mins. Serve warm.
- To make regular sized muffins from this mix, bake in a 1/3 cup capacity muffin pan for 15 to 18 mins.
Makes 24-32 mini muffins
Taken from the Taste Website
I've been wanting to try out mini muffins for ages now. They just look so cute and I figure they would pretty much be guilt free as well seeing as they are so small. Hubby really liked these when he sampled one but the one I tried managed to not have any Toblerone in it ;0(
The next recipe, Chewy Seedy Oat and Apricot Bars, was also an attempt at a guilt free chocolate fix. I got part way through making the recipe and realised I was kidding myself. These muesli bars are very, very tasty though quite plain looking. I had planned to drizzle them in artistic zig zags of melted milk and white chocolate but after sampling a 'plain' one I thought they were probably sweet enough so I've left them naked.
I'd like to preempt the recipe by saying that usually I am far more organised with my kitchen supplies than my notes below imply!
Chewy Seedy Oat and Apricot Bars
300g porridge oats
50g pumpkin seeds (the original recipe says to use 100g or a mixture of pumpkin and sunflower seeds, I used just the one variety and used less so I could add the cocoa nibs)
50g cacao nibs
50g desiccated coconut
50g plain flour
200g butter
200g golden syrup
150g soft brown sugar (usually my preference is for the light brown variety because its not as overpowering as the dark version but I seem to have run out of the light so I had to use the later)
150g dried apricots, chopped (I ran out so topped the rest up with sultanas)
125g crunchy peanut butter
1 tsp vanilla extract
Preheat the oven 10 160C/fan 140C. Line a 18x28cm swiss roll tin with non stick baking paper, leaving a little hanging over the edges for easy removal later.
Place the oats, seeds, cacao nibs, coconut and flour in a large bowl and mix together. Melt the butter with the golden syrup in a saucepan, then mix in the sugar, chopped apricots (ahem ~ and sultanas), peanut butter and vanilla extract. Pour into the dry ingredients and mix until combined.
Press into the tin and bake for 20-25 mins or until golden and slightly firm. Cool in the tin, then lift out on the paper and cut into 18 bars.
Makes about 18
Delicious Mag, October 2008
What are Cacao Nibs? According to Willie Harcourt Cooze in his cookbook they are "... cacao after its been fermented, roasted and winnowed ..." I'm not entirely sure what that means exactly but I can tell you that they are yummy ;0)
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