Chocolate and mint is one of combinations I always loved. This version of muffins are very moist and the topping really melts in the mouth! This time I used mint candies which I pulverized and stored in a jar for further use.
Halloween was the inspiration of these muffins, we prepared some for that event and other simply to enjoy later as 30 pieces will last a few days for us (keep in the refrigerator!).
1 teaspoon peppermint extract, to taste (I used 3 tablespoons powdered white mint candies)
green food coloring, to taste
Shredded chocolate for topping, optional
In a small bowl combine the wet ingredients (yogurt, oil, water, eggs and vanilla). In a bigger bowl combine the dry ingredients (flour, baking powder, sugar, cocoa and salt). Pour wet mixture over the dry one and stir well until combined.
Pour in muffins mold (upper aperture about 6.5 cm wide, made 30 pieces)
Bake in a preheated oven at 180°C/350°F for 15-16 minutes or until through (Toothpick test). The cooking time depends on the size of the muffins. Place on a grid to cool down.
Soften the cream cheese. Gradually add the powdered sugar and the mint extract using first the fork and then the hand-mixer at low speed; add powdered sugar until the desired consistence is reached. While mixing add a few drops green food coloring to taste.
When the muffins are cooled down pipette the frosting on the top and top with shredded chocolate if desired
The last warm days of the weekend inspired me to prepare something that could be easily shared, to be eaten with our hand hands, something that we did not need especial equipment for the transport, something different and something with apples!
I was tempted to prepare my apple-walnut muffins, but I thought that something new would be fine and something decorative would be great! In this way this muffins has born. I made my almond paste myself skipping the time consuming peeling procedure for the almonds, and using the food processor for the process. The time consuming part came at least: preparing the apples and arranging them in the muffins molds. You can also peel the apples including part of the flesh and use this strips to arrange in the mold, then you will use the remaining flesh for something else. This up to you!
This is a variation on a blueberry muffin recipe but you can prepare this with any berries (red and black currents, blueberries, blackberries …) you have on hand. At this time our garden offered us Jostaberries; a good opportunity to try this variation.
If you have frozen ones, you will have to add more or less 5 minutes more cooking time.
If you don’t have muffin molds, I suggest to try with silicon ones.
This recipe makes about 20-24 muffins of 5-6 cm /2 inches diameter.
300 g flour (2 cups)
2 teaspoons baking powder
200 g fresh berries, washed and drained (1 1/2 cups)
1 teaspoon salt
1 cup apples, coarsely grated (optional)
125 g sugar (2/3 cup)
80 ml oil (1/3 cup)
80 ml milk (1/3 cup)
4 tablespoons flour
2 tablespoons sugar
1 teaspoon vanilla
1 tablespoon margarine
Combine in a large bowl all dry ingredients: combine flour, baking powder, salt and sugar.
In another bowl combine all wet ingredient: mix egg, oil and milk.
Pour wet ingredients over dry ones and mix shortly.
Fold in fruits: apple and berries.
Fill dough into prepared muffin mold (don’t overfill them). I found out that with the ice-cream scooper this is very fast and clean.
In the big bowl (it is not necessary to clean the bowl first) combine the ingredients for the crumble using a fork.
Distribute the crumble over the dough using a teaspoon.
Bake at 180°C/350F in the preheated oven for about 20-22 minutes until crispy golden and until a toothpick inserted in the center comes out clean.