The last post was about my brief flirtation with savoury muffins - bacon and parmesan flavoured ones, to be specific. In it I mentioned that I only made a small batch, because I wasn’t convinced that they would be fit for anything but the bin. As such there was only half an egg involved.
No one wants half an egg chilln’ out in their fridge* so I decided that I would sweeten up life with another mini batch of experimental muffins. My brother got me some fantastic lime and chilli hot chocolate from Whittard’s at Christmas time, and whilst sipping away one evening I decided that it would be a great thing to flavour some muffins with, if I was in a hurry. Some may call it sacrilege, I prefer to say curiosity.
Just in case there wasn’t enough chocolate involved already, I chopped some dark chocolate into them as well. The end result was a little drier than I expected - although in saying that the one I ‘taste tested’ when they came out of the oven was much better. Maybe next time - and I am sure there will be a next time - a little more milk will be involved. Or I might just eat them all straight away.
* Yes, that horrific pun was full intended
Lime and Chilli Hot Chocolate Muffins
This is an original The Usual Saucepans recipe. It makes about 6 medium-sized muffins. They’re excellent served with a mug of the hot chocolate on the side.
Ingredients
50g dark chocolate
55g self-raising flour
20g ground almonds
30g lime and chilli hot chocolate powder
Half an egg
60ml semi-skimmed milk
Directions
Preheat the oven to 180ºC and lay out the cases - I used my silicon cupcake cases.
Use a sharp knife to roughly chop the chocolate. Don’t make it too small, as you want little melted nuggets throughout the muffins.
Sift the flour and hot chocolate powder into a bowl; then add in the ground almonds and chocolate chunks.
Whisk together the egg and the milk before stirring into the dry ingredients. Mix the ingredients until they are just combined - any more will give you muffin-shaped bricklettes (totally a word…).
Divide the mixture into the cases and bake in the oven for 10 minutes, or until springy to the touch.
Serve warm with hot chocolate for a ridiculously decadent snack.
Edinburgh-dwelling, baking and food-obsessed, twenty-something adventure enthusiast. Runs on liberal amounts of coffee, cheese, cake and gin; bribable with same.
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