Thursday, 12 January 2012

Chocolate Chip and Ginger Blondie Muffins.

While this is a traditional (non brown) brownie recipe (hence blondes!) we couldn't resist using some fun new foiled muffin cases that had just arrived so these are blonde muffins!

You will need -  (makes 12)
4.5oz softened butter
6oz golden caster sugar
4 small free range eggs (these came from Sandie's young chickens so are quite wee still!) you could use 2 large ones!
9oz plain flour
1tsp baking powder
1.5tsp ground ginger
4oz dark cooking chocolate cut into chips

Cream the butter and the sugar together until pale and creamy. Gradually add in the eggs.

Add the flour, baking powder and ginger and finally the chocolate chips.

Bake for 25mins at 180C.

Once cool they have have a lovely crunchy top and a wonderful gooey inside, just like a brownie should be. Just dust with a little icing sugar and enjoy!

For optimum yumminess I warm these up for a few seconds in the microwave to reactivate the big chunks of chocolate... but it's probably best to take them out of the case if you use foil ones...

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