Chocolate and Toffee Muffins
After finding that the toffee sauce from Sticky Toffee Pudding with Toffee-Apple Sauce sets into soft toffee when allowed to cool, I thought I would try putting it into the middle of chocolate muffins to get a nice gooey centre. The result made a mess of the oven as some of the toffee escaped but the majority did as it was told and stayed put. These muffins are very soft and very nice.
This recipe makes 12 muffins.
Ingredients: (Ounce to Gram Conversion Chart)
300ml Double Cream
4oz Light Brown Sugar
100ml Apple Juice
4oz Butter (soften in the microwave, full power for 10-15 seconds)
3oz Light Muscovado Sugar
3 Eggs (crack on a flat surface to avoid getting egg-shell into the cake mixture)
300ml Soured Cream
9oz Self-Raising Flour
1 ½ tsp Baking Powder
1 ½ oz Cocoa Powder
Place the double cream, light brown sugar and apple juice in a medium size pan and bring to the boil on a medium heat, stirring regularly. Once the mixture reaches boiling point, reduce the heat to very low and simmer for 20mins, stirring regularly. Transfer to a plastic tub. Allow to cool and set over-night.
Thoroughly grease a muffin tray with butter.
In a large mixing bowl, place the butter, cut into cubes, and the muscovado sugar. Cream together with a wooden spoon by pressing the two ingredients together into the base of the bowl until fully combined (no streaks of butter). Whisk in the eggs and then the soured cream with an electric whisk.
In a separate bowl, sieve the flour, baking powder and cocoa powder and then add to the liquid mixture. Fold the flour in by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing through the middle of the mixture from one side to the other. Repeat until fully combined.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Spoon a dessertspoon-full of the mixture into one of the wells in the muffin tray (don’t bother with paper cases). Spoon a teaspoon of the chilled toffee into the middle of the muffin mixture and then top with another dessertspoon of the mixture. Repeat this until all the muffin mixture has been used up.
Bake the muffins in the oven for 15mins, take out and then allow to cool before transferring them to a wire cooling rack.
Heat the remaining toffee in a small pan on a low heat for a few minutes to loosen it and then pour a dessertspoon-full over each muffin. Allow to set before stuffing your face.
Try not to eat all 12 at once; I’d hate for you to make a mess all over the floor as well as in the oven…