Double Chocolate Toblerone MuffinsKelsey Banfield
I am constantly discovering new food blogs and have recently become a big fan of What Katie Ate. I’ve actually already made a lot of her recipes and am thrilled that she is going to be authoring a cookbook of her own. Katie’s photography is absolutely amazing and her recipes are equally as delicious. One of her recipes that caught my eye were these delicious muffins. They are actually adapted from Donna Hay and they look fabulous. Needles to say I got to work straight away once I printed the recipe, running down the street to our local shop for a fresh bar of Toblerone. These gorgeous muffins baked up in no time are just as delicious as they look. I highly recommend you try some as soon as possible!
Double Chocolate Toblerone Muffins
adapted from Donna Hay and What Katie Ate
3 cups all-purpose flour
3 tablespoons Dutch process cocoa powder
1 tablespoon baking powder
1 1/2 cups brown sugar
1 sticks plus 2 tablespoons unsalted butter, melted and cooled
1 1/2 cups milk
1 cup chopped Toblerone bar
1. Preheat the oven to 350ºF.
2. In a small bowl sift the flour, cocoa powder and baking power.
3. Lightly whisk the eggs and milk into the cooled butter and pour this into the flour mixture and mix until smooth and creamy. Stir in the chopped chocolate and mix well.
4. Fill each of the muffin cups 3/4 full and bake for 20 minutes, or until the tops spring back lightly when touched.