Malted Chocolate Muffins

I think the last time I ate Maltezers I was probably 12 years old out at the movies with a bunch of friends.  We thought it was hilarious tossing them down the old wooden steps, much to the irritation of all the adults in the theatre.  So with such silly memories awakened when I came upon this recipe I just had to give it a go.

These muffins are rich in flavour and moist and light in texture. Very more-ish!

• 150g malted chocolate balls (such as Maltesers)
• 225g plain flour
• 75g cocoa powder
• 1 T baking powder
• Pinch salt
• 120g light brown sugar
• 2 eggs
• 250ml buttermilk
• 90g melted butter, cooled

Preheat oven to 200c.  Grease or line a 12 hole muffin tin.

Roughly crush chocolate balls, reserving 12 whole ones for decoration.

Sift together flour, cocoa powder, baking powder and salt into a large bowl. Mix in sugar and crushed chocolate balls.

I a smaller bowl, lightly beat eggs, add buttermilk and butter. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir with a metal spoon until just combined.  Do not overmix.

Spoon the mixture into prepared muffin tin. Bake for 15-20 minutes or until well risen and firm to the touch.

Leave to cool in tin for 5 minutes before turning out onto a wire rack to cool completely. Once fully cooled, spread with icing and top each muffin with a reserved chocolate ball.

Icing

• 60g dark chocolate, broken into pieces
• 110g softened butter

220g icing sugar

To make icing, melt chocolate.  Add butter and icing sugar and beat well until smooth, light and creamy.

Adapted from Muffins: Simple and Delicious.  Paragon Books, c2010, p56.