TOBLERONE MUFFINS
I got a lot of compliments for these muffins from family and friends. i hope you will like them too...
Provided by Swiss Miss
Categories Quick Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200° celcius.
- Cut Toblerone into small pieces (easiest way use a chopper) and mix it with flour, baking soda and natron.
- Mix eggs, sugar, oil and buttermilk in another bowl and add the toblerone-flour-mixture carefully.
- Fill it into muffin cups and bake 20- 25 minutes.
MINI TOBLERONE MUFFINS
To make 12 regular-sized muffins from this mix, bake in a 1/3-cup capacity muffin pan for 15 to 18 minutes Prep time includes 5 mins standing time.
Provided by Sonya01
Categories Dessert
Time 20m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Grease two 12-hole 2-tablespoon capacity mini muffin pans or line with paper cases.
- Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the centre.
- Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Serve warm.
Nutrition Facts : Calories 78, Fat 3.8, SaturatedFat 2.3, Cholesterol 14.5, Sodium 57.1, Carbohydrate 10.2, Fiber 0.6, Sugar 5.2, Protein 1.4
SWISS TOBLERONE SOUFFLES
Categories Chocolate Egg Dessert Bake Almond Winter Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
- Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
- Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
- Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.
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