Dec 17, 2010
It’s good to have Orthodox Russians and Catholics in the same family, you know? Our Christmas season began on December 6th, when we celebrated the Slovak holiday of Mikulaš and filled each other’s boots with sweet goodies (or you can get an onion or a piece of coal if Mikulaš thinks you behaved badly during the year). Now Stano’s parents have come over and we’re getting ready for Catholic Christmas (everyone gives presents to Stano and his family) and the New Year (everyone gives presents to me and my family), and then Orthodox Christmas (no gifts, just a family get-together). Wahoo! Stano’s parents have brought along several boxes with Christmas cookies and mini cakes, so I’ll be posting some Slovak recipes and photos soon. Until then, I would like to present you my Chocolate Marmalade Candy Muffins that I also made for the Christmas season. I find these muffins quite perfect - not too buttery, not too sweet, very chocolatey, with specks of red and green translucent marmalade candy, they kept their shape perfectly, and I finally didn’t feel like coating them with some kind of glaze to make them look puffier. I think the inclusion of melted dark chocolate added some extra firmness to muffin texture, so perhaps if they would have lasted for 3 days, they would be a little bit chewy; but they were polished off in a day.
1 3/4 cups all-purpose flour
1/2 cup sugar
40g dark chocolate, melted
1/2 cup milk
3 tbsp cocoa powder
8 green and red marmalade candies, cut into cubes
1/2 tsp baking soda
1 tsp baking powder
2 tsp vanilla sugar
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
Makes 12 muffins
Preheat oven to 180C/350F.
Melt chocolate and butter; leave to cool for a while.
Combine and slightly beat melted chocolate and butter, eggs, milk, sugar, and vanilla sugar with a hand mixer.
In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
Make a “well” in the center of the dry ingredient mix and pour chocolate batter into the well. Carefully stir with a fork (make sure not to over-stir).
Spoon batter into prepared muffin forms.
Bake for 25 minutes or until a wooden stick inserted into center comes out clean.
Print This Post