These muffins are moist, delicious, and full of surprises – rum soaked raisins, chocolate chips, coffee and crushed caramelized peanuts. All you need is 30 minutes of your time and the ingredients below:
320 grams (11 oz) all-purpose flour
120 grams (4.5 oz) brown sugar
50 grams (2 oz) cocoa powder
2 tea spoon baking powder
1/4 tea spoon salt
150 ml. coffee
100 ml. vegetable oil
100 ml. buttermilk
1 tea spoon vanilla extract
2 eggs, lightly beaten
100 grams (3.5 oz) chocolate chips
200 grams (7 oz) raisins
100 ml. rum (for soaking the raisins)
100 grams (3.5. oz) peanut crisps (crushed caramelized peanuts)
Preheat your oven to 180 C (350 F). Line a 12-cup muffin tin with paper liners.
In a large bowl, add together flour, sugar, cocoa powder, baking powder, salt, chocolate chips, peanut crisps and raisins.
In another bowl mix the coffee, oil, vanilla, eggs, buttermilk, and half of the rum, where the raisins are soaking, until well-combined.
Add the wet ingredients to the dry ingredients and mix with a ruber spatula until just combined. Be careful not to over mix the batter. Over mixing the batter will yield tough, rubbery bread.
Scoop batter into the prepared tins (I used an ice-cream scoop, in order to prepare equal in size muffins).
Bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Move to a wire rack to cool.
Serve muffins warm or at room temperature.
Makes 18 muffins.
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