Friday, December 18, 2009

Chocolate Mint surprise muffins

Modified a recipe for chocolate muffins to put a mint spin on them. Used a free candy cane from school (a mini peppermint one) and 2 kinds of Andes mints. Would have liked more peppermint but only had the one cane. Next time peppermint extract or more candy canes. Tasted delicious hot out of the oven - with the center coming out nice and gooey. Will see how they taste tomorrow in the cold. Original is on AllRecipes. Modified version below (with notes in parentheses).
  • 2 c flour
  • 2/3 c cocoa powder (increased)
  • 1 c sugar (reduced)
  • 1/2 t soda
  • 2 t powder
  • 1/2 t salt (increased)
  • 1.5 c milk (increased)
  • 1-3 candy canes, mini (added) [or mint extract]
  • 1 egg
  • 3 T vegetable oil (increased)
  • 1 t vanilla
  • 1 c chocolate pieces (semi-sweet morsels, Andes thin mints)
  • 12 Andes thin mints, mint on the outside (added)
  1. Dissolve candy cane(s) in milk.
  2. Combine flour, cocoa, sugar, soda, powder and salt in a medium sized bowl.
  3. Combine milk, egg, oil and vanilla in a large bowl.
  4. Add dry ingredients to wet. Do not overmix.
  5. Add in 1 c of chocolate pieces.
  6. Fill muffin cups 3/4 full with batter. Place green Andes on top. Cover with remaining batter.
  7. Bake for 20-25 minutes at 180C or until done. In a small oven, be sure to rotate muffin tray.
Next time, either more peppermint sticks or peppermint extract to replace the vanilla. All Andes mints instead of half chocolate chips. Rotate muffin tray.

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