"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table."
Keith Floyd, 'A Feast of Floyd'
Saturday, October 2, 2010
Macadamia and Cashew Nut Chocolate Muffins
This is another desert recipe that I learnt from the Coles magazine. This muffin recipe is very similar to the Chocolate-Lemon Muffins recipe in one of my earlier entries. The only difference in this muffin recipe is the use of macadamia and cashew nuts instead of lemon. The chocolate muffins go extremely well with vanilla ice-cream. It is a must try with the ice-cream! The chocolate flavour in the muffins complements well with the cold vanilla ice-cream and the nuts in the muffins give an overall nice crunch to the dessert.
Macadamia and cashew nut chocolate muffin served with vanilla ice-cream, chocolate sauce and crushed nuts.
Macadamia and Cashew Nut Chocolate Muffins Recipe (makes about 12)
200g of butter (at room temperature, chopped)
200g of cooking chocolate (chopped)
1 cup of brown sugar (adjust according to your taste preference)
3 eggs (lightly beaten)
1 cup of roughly chopped macadamia and cashew nuts
1cup of self-raising flour
2 tbsp of cocoa powder
Some unchopped nuts as garnish
1. Preheat the oven to 180 degrees. Line a 12-hole muffin pan with paper cases.
2. Melt the butter and chocolate in a heat-proof bowl over a saucepan of simmering water, stirring until smooth. Add sugar and stir until dissolved. Remove from heat.
3. Add eggs and beat with a wooden spoon until well-combined.
4. Sift the flour and cocoa powder and fold into a mixture, until just combined.
5. Add the chopped nuts and stir gently into the mixture.
5. Fill the prepared muffin pan with the mixture and top each with the unchopped nuts.
6. Bake for 20-25 minutes, until a skewer inserted comes out clean. Cool on a wire rack.