Monday, 21 June 2010

ICCHFC - Week 39: Chocolate and fudge muffins

I went out on a muffin tip for my latest bake and made chocolate and fudge muffins.

They had a great texture with a brilliant crust on top and soft fluffy innards. The fudge provided a good counterpart to bitter chocolate

My only criticism was the lack of muffin top - I need to use more mix per muffin, I think. Also I should have put more of the fillings throughout the batter, not just in a layer in the middle.

I made the fudge and took the remainder in along with the muffins, which went down pretty well too. Especially with one particular "fudge-meister" who said that
it is lush....i could seriously eat the whole box....i didnt have a muffin and wanted to eat the fudge


Chocolate and fudge muffins (based on the chocolate chip muffins recipe from The Practical Encyclopaedia of Baking by Martha Day)

Makes 10 (or if you use über deep muffin tins like I do, 6!)

Ingredients:

4oz softened butter
2½oz caster sugar
1oz soft dark brown sugar
2 eggs
7½oz plain flour
1tsp baking powder
4floz milk
3oz dark chocolate, broken in to pieces
3oz vanilla fudge, broken in to pieces

Method:
1. Cream the butter and sugars until light and fluffy.
2. Beat in the eggs, one at a time.
3. Fold in the sifted flour and baking powder, alternating with the milk.
4. Divide half the mixture between the muffin cups and sprinkle the chocolate and fudge pieces on as a layer. Cover with the remaining batter.
5. Bake at 190°C for about 25mins or until light brown.

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