A quote from Jean-Luc Goddard goes something like this: “It’s not where you take things from – it’s where you take them to.” My inspiration in this case came from a box of chocolate mint thins I bought from Waitrose by accident, instead of the chocolate mint creams that my esteemed child adores. Mint creams, it appears are so night-and-day away from mint thins, that my offspring would not touch them with a ten-foot pole.
Unable to deal with the snub – and stubbornly (wonder where the kiddo gets it from…) up for a challenge – I promptly chopped up the mint thins and shoved them into a basic chocolate muffin recipe. The result? Crunchy topped, lightly minty-flavoured muffins that make a great breakfast or a cheeky afternoon snack. Guess who just ate two?!?! (If you thought me, you’re only partially wrong, I only had one, the sprog made quick work of the two. WIN!)
For 12 muffins, you’ll need:
250g plain flour
50g cocoa powder
200g granulated sugar
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 medium egg
100 ml vegetable oil
250 ml milk
200g chocolate mint thins
Preheat oven at 200C.
Mix flour, granulated sugar, cocoa, baking powder and bicarbonate of soda in a large bowl.
Separately, measure vegetable oil and milk together, then mix in the egg.
Pour over dry ingredients and mix until just combined.
Break in chocolate mint thins.
Scoop into muffin cases, making sure they’re about two thirds full.
Place on muffin tin and bake for approx 20 minutes.
Remove to cool on a rack.