Inside Jordans

Recipes

Country Crisp Muffins

Posted by Rachel Marston 01 Mar 2009 12:16pm

Makes 6
Prep time: 10 mins, plus cooling
Cook time: 25-30 mins

120g unsalted butter
120g light brown soft sugar
2tbsp milk
75g self-raising flour
50g pecans, roughly chopped
50g sweetened dried cranberries
2 medium eggs, beaten
½ tsp vanilla extract (optional)
100g Jordans Dark Chocolate Country Crisp

1. Preheat oven to Gas Mark 4/180C/160C fan. Line a muffin tin with 6 muffin cases.
2. In a small pan, melt butter and sugar over a medium heat until the sugar is no longer grainy. Add the milk and leave to cool for 15 mins before whisking in the eggs and if using the vanilla, add it now.
3. Mix together the flour, pecans and cranberries in a large bowl, then pour in the cooled butter mixture. Beat until smooth before folding through the Jordans Dark Chocolate Country Crisp.
4. Using two dessertspoons, fill the muffin cases about ¾ full with the batter. Bake for 25-30 mins until the muffins are springy to the touch. Remove from the oven. Leave to cool for 10 mins in the tin, before transferring to a wire rack.

Comments (3)

at 12:10 on 24 March 2009, Cara Hobday said:
Sorry that Tom has had a problem with the muffins. Flour can vary hugely, and I always recommend using an organic flour, as it gives a better result. To help the flour along, add a pinch of baking powder to the mix with the flour and dried fruit. Sometimes, oven temp can be a problem - all of our ovens vary. If in doubt, and for muffins, I would go higher on the temperature, as more heat won't harm, but not enough will result in a soggy mess.
at 12:19 on 23 March 2009, Tom Bennit said:
I made this but it looks nothing like the picure???
at 12:11 on 15 March 2009, beth morris said:
Oooh combining my two favourite foods - country crisp & muffins! Definately going to try out this recipe!