Maple Syrup and Chocolate Muffins

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by: KarenC






Another quick creation in my kitchen this morning, using left overs.




ingredients

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serves: 6

125g Self Raising Flour

50g Softened Butter

1 egg beaten

50g Caster Sugar

40g soft light brown sugar

1 tbsp semi skimmed milk

2 tbsp Maple Syrup

FOR THE TOPPINGS

1 handful (20-30g chocolate drops)

1 cup (50g Icing Sugar)

1 tbsp Semi Skimmed Milk

1/2 tsp Vanilla Extract

Nutrition Facts
Maple Syrup and Chocolate Muffins

Servings Per Recipe: 6

Amount per Serving

Calories: 257

  • Total Fat: 8 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 45.4 mg
  • Sodium: 79.2 mg
  • Total Carbs: 42 g
  •     Dietary Fiber: 1 g
  •     Sugars: 19.6 g
  • Protein: 5 g
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preparation

1.  Preheat oven to 180 deg. Line a muffin tine with paper cases.

2.  Beat the butter until soft, gradually add in Brown sugar and caster sugar until combined and fluffy.

3.  Beat the egg in a separate bowl, Slowly add in the eggs to the sugar mix, add in the Maple Syrup and mix.

4.  Sift the flour into the sugar mix in 3 batches, adding a little of the tbsp of milk after each batch until combined.

5.  Spoon the mixture into the muffin cases and bake in the oven for about 20 mins.

6.  Meanwhile, mix the Icing sugar, milk and vanilla extract together until you get a fine paste like solution.

7.  Minutes before the muffins are ready, remove from oven and press the chocolate drops on top of the muffins, bake for the remainder, allowing chocolate to slightly melt in.

8.  Remove from oven and using the icing sugar mix drizzle over the muffins……you can be creative here if you want!

Cooks' note:
You could add some Maple Syrup to Icing for more flavour if you like.

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