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.
I started measuring my ingredients, only to discover I didn't have enough milk. No worries... the bottle of Amarula in the fridge comes to the rescue!
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
2 eggs
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
250g flour
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.
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