It's Saturday and we're off to the football. But I couldn't leave you without a little chocolate treat to "kick-off" your weekend. Imagine one of these nestled in the palm of one hand with the other hand wrapped around a mug of hot coffee freshly poured from a thermos. That will be me in about 2 hours. Have a great Saturday!
Chocolate Fondant Muffins
from George Colombaris Georgie Porgie
260g self raising flour
50g dutch-process cocoa powder, sifted
165g soft brown sugar
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
100g dark chocolate chips
12 milk chocolate Lindt balls
Preheat the oven to 170 degrees C fan-forced. Line a 12-hole muffin pan with paper cases.
Combine the flour, cocoa and sugar in a large bowl.
Mix the buttermilk, oil, eggs and vanilla in a medium-sized bowl.
Pour the buttermilk mixture into the flour mixture and gently stir until just combined, don't over mix. Mix in the chocolate buttons, then spoon enough of the batter into the muffin cases until they are three-quarters full. Add a milk chocolate ball and top with a little more of the muffin batter.
Bake the muffins for about 25 minutes.
Place the muffins on a wire rack and set aside to cool.