To celebrate the wonderful new outlook the world is sporting today I decided to go into town and buy myself some Jumbo Muffin Tins. I cannot lie, this trip was not made on a whim! I stumbled across a recipe last weekend for what I can only describe as a complete chocolate overload of a muffin. Needless to say I haven't been able to stop thinking about it, I've wanted to make them everyday since and I guess I could have used ordinary, regular old muffin tins that I already own, but then they would just be ordinary, regular old muffins (please humour me on this one!)
Two Tone Chocolate Muffins with Chocolate Truffles
50g butter, softened
1/2 cup vanilla caster sugar
1 egg
1 cup milk
2 cups SR flour
80g white chocolate, chopped
80g milk chocolate, chopped
2 tbsp cocoa
6 chocolate truffles (I used some from Marks and Sparks but Ferrero Rochers would also work well)
Preheat oven to 190C. Grease around the the rims of 6 extra large muffin holes.
Cream butter and sugar until light and fluffy. Add egg and milk, then min in flour until just combined.
Divide the mixture between 2 bowls.
Add white chocolate to one, and the cocoa and milk chocolate to the other and stir until just combined.
Half fill each paper case with the white chocolate mixture, then place a truffle in the centre of each.
Top with the milk chocolate mixture, until about 1cm from the top of the cases.
Bake for 20 mins.
Makes 6 extra large muffins
I can't say I'm the hugest fan of adding all the wet ingredients and then all the flour. At one point I had a very sloppy mixture with lumps of creamed butter floating through it - not an appetising thought, its even less of an appetising sight! Miraculously it all seemed to come together in the end though and I love the way the white and milk chocolate mixtures all merge together and fight for space at the top.
I love the melted chocolate truffle center even more though, such a treat ;0)
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