January 15, 2014


90 g bitter chocolate, chopped001
60 g sweet cream
160 g peanut butter
100 g plain flour
50 g almond flour
3 tbsp. cacao
1 tsp. baking powder
pinch of salt
60 g butter, softened
200 g light brown sugar
2 eggs

70 g sugar
50 g peanuts, roughly chopped

90 g chocolate for icing

1. Preheat the oven to 180 degrees Celsius. Prepare a 12 muffin cake tin.
2. In a hot water bath, melt chocolate, cream and butter, stir to combine. Remove from heat and cool down a bit.
3. In a bowl, mix together flour, almonds, cacao, baking powder and salt. In another bowl, cream the butter with sugar; add eggs, one by one.
4. Add the flour mixture and chocolate. Spoon the mixture into the tin up to 3/4.
5. Bake for 20-25 min, till firm.
6. Leave in the tin to cool a bit, then remove from the tin and leave on the wire rack for an hour.
7. MAKE THE CARAMEL: line the baking tray with a baking paper. In a heavy pot, heat the sugar on low fire; melt for 5 min till syrup gets thick and light golden. Add nuts and heat for other 30 seconds. Pour it out on the baking tray, let it harden up, then break into pieces as big as you like.
8. In a hot water bath, melt chocolate. Remove from heat and cool down a bit. Dip each muffin into the chocolate. Decorate with the caramel.


P.S. It is a wonderful day to make muffins.. don’t you agree? No reason needed, though I made these for my teacher of Italian as a small birthday gift.. as usual I was running late so had no time to make the caramel.. but various nuts on top were amazing anyway.. yummy… and my beloved peanut butter  finally made me love chocolate muffins..

Enjoy, k.


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