03 July 2010
Amarula-intoxicated Chocolate Chip Muffins
recipe tried and tested by NEL, the batter baker
It's been raining all day. Perfect weather for indulging in some freshly-baked muffins.
For those who are wondering what is Amarula, it's a cream liqueur from South Africa, made with sugar, cream and the fruit of the African Marula tree. The liqueur has a slight fruity caramel flavour, the perfect complement for muffins and loaves. Add it to your bread and butter pudding - you'll be amazed!
Here's the super easy recipe:
the wet stuff
110g butter, melted and cooled
240ml (1cup) milk or cream (in my case, it was about 200ml milk and 40ml Amarula)
1.5 tsp vanilla extract (I skipped this since I had so much Amarula in it)
the dry stuff
70g white sugar
30g brown sugar (if you don't have brown sugar, just use white sugar)
1 tbs baking powder
1/2 tsp salt
170g chocolate chips (I used half choc chips and half white choc chips, and threw in the last bit of my chocolate bar)
1 - Whisk the wet stuff till well combined.
2 - In another bowl, whisk the dry stuff.
3 - Pour the wet stuff into the dry stuff, and fold till the dry stuff is just moistened. Batter will be lumpy - this is just fine. Do not overmix or you'll get tough muffins.
4 - Fill your muffin cups till about 2/3 or 3/4 full.
5 - Bake at 180 deg C for about 20 min.
Here's a trick: If your muffin tops come out hard, cool your muffins with a towel over it. Or let it cool in your oven with the door ajar.
p.s. These are not the best pictures, I know. These were taken from my BB, since I have yet to replace my camera which has gone cranky.