Monday, June 16, 2014

Peppermint Patty Chocolate Muffins for #MuffinMonday

Baking with candy is an easy way to turn a sweet favorite into a delightful muffin and socially acceptable breakfast food. Try this recipe using Twix, Snickers, Milky Ways, Almond Joys or whatever chocolate candy is your own personal favorite.

It doesn’t happen very often but I am happy to say that I have not only my husband but both daughters under one roof this weekend. I know that these occasions will get more and more rare as they get older so I am cherishing this time. My motto has always been life before blog, so I'm posting my Monday Muffin later than usual today since a late family breakfast out at the iconic Houston restaurant House of Pies seemed way more important this morning. I chose to use one of my younger daughter’s favorite sweets, York peppermint patties, to make a chocolate muffin I hope she likes as much as the actual candy, which is a pretty tall order.

We are all still full from breakfast so I’ll have to report back on this later, but I’m pleased with how they came out. If you are a fan of chocolate mint anything, you are going to like them too.

8 peppermint patties or 125g, chilled
2 cups or 250g flour
3/4 cup or 150g sugar
1/2 teaspoon salt
1/3 cup or just over 26g unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup or 180ml milk
1/2 cup or 120ml canola or other light oil

For decoration: 6 peppermint patties, chilled and cut in half.

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lining with muffin papers and then spraying the top with non-stick spray to keep the melted peppermint patties from sticking.

Chop up the first eight peppermint patties into small chunks.

Combine your flour, cocoa powder, sugar, baking powder and salt in a large mixing bowl.

Add the chopped patties into the dry ingredients and stir to separate them so they are coated and are not sticking to each other.

In another smaller bowl, whisk together your egg, milk, oil and vanilla extract.

Pour the wet ingredients into the dry ingredients.

Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.

Divide your batter between the 12 muffin cups. Top each with one half of a peppermint patty.

Bake for 20-25 minutes. You can try the toothpick test but remember that you will probably hit a piece of peppermint patty in the muffin which might make you think it’s not cooked yet.

Allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.


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