Mini Strawberry Muffins With Chocolate Fondue |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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I haven't tried these yet, but they look divine! You can use up the leftover chocolate sauce by drizzling it over bananas, pancakes, or muffins. From the January 2009 issue of recipes + magazine. Ingredients:
12 strawberries |
1 1/4 cups self-rising flour |
1/4 cup caster sugar |
2/3 cup milk |
1 egg, lightly beaten |
45 g butter, melted |
200 g dark chocolate, chopped |
1/2 cup cream |
icing sugar, to dust |
Directions:
1. Preheat oven to 180°C Grease a 12 hole muffin tray. Chop 6 strawberries finely and quarter the remainder.
2. Sift flour into a large bowl; add sugar and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug; pour into well. Add finely chopped strawberries; using a large metal spoon, stir until just combined.
3. Spoon mixture into prepared holes. Top each with a quarter strawberry. Bake for 10-12 minutes or until skewer inserted at centre comes out clean. Let cool for 1 minute. Turn out onto wire rack to cool.
4. Meanwhile, place chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (do not let base of bowl touch water). Stir for 3-4 minutes or until chocolate melts and mixture combines.
5. Dust muffins with icing sugar and serve with chocolate sauce for dipping.
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