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Marcus Wareing's liquorice and bitter chocolate muffins
Makes 12 LARGE MUFFINS OR 36 MINI MUFFINS Cakes, Bread and Pastries
Ingredients
- 50g butter
- 2tbsp black treacle
- 250g plain flour
- 2tsp baking powder
- 100g caster sugar
- 3 eggs
- 100g natural yoghurt
- 150ml milk
- 100g soft liquorice, very finely chopped
- 75g dark chocolate chunks (minimum 60% cocoa solids)
You will need
- 12-hole muffin pan muffin cases
Method
Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole muffin pan with muffin cases.
Put the butter and treacle in a small pan and melt gently together.
Sift the flour and the baking powder in a bowl, add the sugar and mix well to combine.
Put the eggs in another bowl and whisk to break up. Add the yoghurt, milk and the melted butter and treacle mixture to the eggs and mix together.
Make a well in the centre of the dry ingredients and pour in the liquid mixture. Add the liquorice and chocolate, then gently fold everything together to get rid of any lumps of flour.
Spoon into the moulds, then bake for 20-25 minutes until lightly golden and firm to the touch. Allow to cool in the pan.
This recipe was taken from the April 2020 issue of Food and Travel.
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