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Recipe: Hot cross chocolate muffins

JEREMY AND JANE STRODE
Last updated 09:57 03/04/2012
muffins
EASTER TREAT: Hot cross chocolate muffins are much faster to make than hot cross buns.

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If you struggle to turn out decent homemade hot cross buns, this recipe could be your saviour. Why make buns when you can make hot cross chocolate muffins in half the time? This recipe really is Easter in one hit.

NEED TO KNOW

Main ingredient Chocolate
Type of dish Baking
Course Snacks
Cooking time <30 min
Serves/makes 12
Special options Nut-free

HOT CROSS CHOCOLATE MUFFINS

120g butter
250g dark chocolate buttons
2 cups self-raising flour
3 Tbsp cocoa
1 cup sugar
1 tsp mixed spice
1 pinch salt
120g sultanas
1 Tbsp mixed peel
190ml milk
3 eggs
1 Tbsp lemon juice
100g white chocolate

1. Preheat oven to 180 degrees. Line a 12-cup muffin tin with patty cases.

2. Melt butter and 150g chocolate buttons over simmering water, stir until smooth.

3. Sift dry ingredients into a bowl.

4. Stir through remaining chocolate buttons, sultanas and mixed peel.

5. Combine milk, eggs and lemon juice in a jug and pour into flour mixture.

6. Pour in melted chocolate and stir until just combined.

7. Spoon mix evenly into patty cases. Bake for 20-25 minutes or until firm to touch. When cool enough to handle, place on a wire rack to finish cooling.

8. Melt white chocolate over a saucepan of just-boiled water (white chocolate melts at a lower temperature than dark chocolate). Pipe white chocolate crosses over muffins and allow to set before serving.

Makes 12.

- Sydney Morning Herald

 

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