Chocolate Chip and Whisky Muffins
Chocolate chip muffins are a delightful treat. When we say ‘muffin’, we are not referring to the quintessential English muffin, but the individual-sized little cake that is very similar in appearance to the popular cupcake we all love. If you add a bit of excellent whisky to your batch of baked goodies, your chocolate chip muffins are sure to become far more appetizing. You can snack on these at any time of the day, and also share them with your friends and neighbours.
You should use Clontarf 1014 Irish whiskey which goes best with a bittersweet, fruity flavoured, dark chocolate chips or chunks. Clontarf is a bit smoky and a bit like scotch with an unbelievable smoothness. Here’s how to go about it.
- 2/3 cup semisweet chocolate chips
- 1 3/4 cup (8 3/4 oz) all-purpose flour
- 3/4 cup (5 1/4 oz) sugar
- 1/2 tspn salt
- 1 tspn baking soda
- 2 tspn baking powder
- 1 tspn cinnamon
- 2/3 cup (about 6 1/2 oz) yogurt
- 1/2 cup (about 4 oz) whisky or bourbon
- 1/4 cup (about 2 oz) vegetable oil
- 1 teaspoon vanilla extract
Then you have to...
Place the rack in the middle of the oven and preheat the oven to 400°F. Put flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl, and stir well. In a separate bowl, whisk the vegetable oil, yogurt, whisky and vanilla together. Pour the wet mixture into the dry mixture and top it up with chocolate chips. Then quickly but gently fold to combine. Batter will still be slightly lumpy.
Scoop the batter up into a 12 cup muffin tin, filling each cup about 2/3 full. Bake for 15 minutes. Turn and bake for another 5 minutes. Allow it to cool for at least 5 minutes before serving.
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