Just add a little bit of this, add a little bit of that...
basically how these muffins came about.
I wasn't sure what to call these...
In that little corner, in my fridge, sat 2 small containers of whipped cream and the brown butter toffee sauce, leftover from my previous bake ~ Sticky Date puddings. If I were to dollop and drizzled generously on our puddings, I would not have any left over, but, I was being me... wanting to indulge but at a moderate rate (or so I wish to think ;P)... hence the leftover.
Seriously.... it would be such a waste of good sauce if I were to pour it down the sink!!!
Putting together all the ingredients required and making sure that I have the right consistency... (with my son throwing in some chocolate chips into the mix, then he complained of too little chocolate chips in the muffins!!! duh!!!)... and away it went into the oven...
Once out of the oven, and I waited impatiently for it to cool down a bit
Few minutes later, I halved 1 muffin, huffing and puffing (as it was still hot)... took a bite.
... gobsmacked ... my 'throw everything into the mixing bowl' turned out good.... smooth and silky!!
LOL... its either my baking 'maths' (correct ratio) has improved or Lady Luck was with me that day ;P
Unfortunately... I can only have repeats if I were to bake my sticky date pudding first hahaha... just my excuse to indulge minus guilt.
Chocolate "Mixed-them-all" Muffins
260g plain flour
15g baking powder
60g whipped cream*
120g brown butter toffee sauce*
35g cocoa powder
2 tablespoon oil
100g brown sugar
60g or more chocolate chips
- Pre heat oven to 180C.
- Sieve plain flour, baking powder and cocoa powder twice in a mixing bowl.
- Add sugar.
- Give it a quick stir.
- In a jug, mix all the wet ingredients.
- Add wet ingredients into the dry ingredients.
- Mix well.
- Divide into 6 muffin cases.
- Bake for 20-25 minutes until skewer comes off clean.
* leftover from Sticky date pudding.