Chocolate and nut muffins

Ingredients

  • 185g (6 ½ ounces) unsalted butter, melted and cooled
  • 85g (3 ounces) bittersweet chocolate, chopped into small chunks
  • 55g (1/3 cup) walnuts, chopped
  • 70g (1/3 cup) pecans, toasted and chopped
  • 65g (1/3 cup) almonds, blanched and chopped
  • 2/3 cup milk
  • 4 large eggs
  • + 5 more ingredients
    • 140g (5 ounces) almond paste
    • 130 (2/3 cup) sugar
    • ½ teaspoons baking powder
    • 7 tablespoons Dutch-processed cocoa powder
    • 210g (1 1/3 cups) all-purpose flour

1. Centre an oven rack and preheat the oven to 180°C (250°F). Grease or line 12 standard muffin cups. 2. Sift together the flour, cocoa powder, and baking powder. 3. Put the sugar and almond paste in a mixer fitted with the paddle attachment and beat on medium speed until the almond paste break...

View full recipe at SpringPad

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