The other day I noticed that I had half a box of Ferrero Rochers in my cupboard and I decided to turn them into MUFFINS. This was the result… they were utterly divine!!!
A few people asked for the recipe… so here is the basic muffin mix that I ALWAYS use.
It is a recipe from BAKE by Alison Thompson. I have tried modifying it several times and have decided that the recipe is BEST LEFT ALONE :) I follow it to the LETTER and it gives me perfect muffins every single time.
Basic Sweet Muffin Recipe
300g self-raising flour
170g caster sugar
125g unsalted butter, melted
flavourings of your choice (see below)
1) Preheat oven to 180C. Line muffin tray with paper cases.
2) Sift flour into a large bowl, then add the sugar, eggs, butter and milk. Add your flavourings and mix until just combined.
(Do not over mix or the muffins will be tough.)
3) Divide mixture into muffin trays. Bake for 20 minutes or until a skewer inserted into the centre of a muffin comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack.
Raspberry and White Chocolate
Add 150g raspberries and 100g chopped white chocolate.
Add 100g blueberries and 2 teaspoons of vanilla extract
Banana and Cinnamon Muffins
Add 2 teaspoons ground cinnamon and 2 mashed bananas
Chocolate and Hazelnut Muffins
Add 100g roasted chopped hazelnuts and 150g of chopped dark chocolate
Date and Orange Muffins
Add 200g chopped pitted dates and the finely grated zest of 2 oranges.
Add 250g of chopped Ferrero Rocher (I just smashed them in a mortar and pestle).