Hello everybody!!! I am back after a short unintended break :)... In my last post I had mentioned that we shifted our apartment, and I was busy with settling down here… in between both me and son was down with fever… now that everything is slowly getting back to normal I hope I can continue blogging regularly :).... So how are your Christmas preparations coming up? Have you baked ChristmasFruit Cake yet?? I made our Christmas cake day before yesterday and as usual I made a big batch this time too :)….
Now coming to today’s recipe, I got the recipe for these Chocolate Brownie Muffins from The Australian Women’s Weekly, one of my favorite cookbooks…. These little chocolate indulgences were very soft and moist and really delicious….. it has cocoa powder, chocolate chips, hazelnut spread and sour cream in it…. All the heavenly things in one muffin ;)…. Do try these very rich chocolate brownie muffins this holiday season and please do take care not to overcook these little indulgences when you are baking, they should be slightly moist in the middle….
(Recipe from ~ The Australian Women’s Weekly)
Preparation time ~ 15 mints
Cooking time ~ 20 mints
2 cups (300gm) self-raising flour
1/3 cup (35gm) cocoa powder
1/3 cup (75gm) caster sugar
60gm butter, melted
½ cup (95gm) chocolate chips
½ cup (75gm) pistachios, chopped coarsely
½ cup (165gm) chocolate hazelnut spread (Nutella)
1 egg, beaten lightly
¾ cup (180ml) milk
½ cup (120gm) sour cream
- Preheat oven to 180°C. Grease 12-hole (80ml) muffin pan or line with paper cases.
- Sift dry ingredients into large bowl, stir in remaining ingredients. Do not over-mix; mixture should be lumpy. Spoon mixture into pan holes.
- Bake muffins about 20 minutes. Stand in pan 5 mints before turning onto wire rack. Dust with sifted extra cocoa, if you like.
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