I have made these addictive muffins for so long that I know the recipe out of my head! They are most economical when dates and nuts are left out. After cooling, seal in a container for these beauties to become really soft and fluffy.
The combination of Nougat (Praline Paste) and spices in this muffin is a bit unusual, especially the use of pepper. These muffins are not overly sweet, but they have a fluffy texture with a nougat cube as surprise in them. The cinnamon in here is balanced by cardamom and clove flavours. The pepper adds a hint of sharpness. These muffins make a wonderful change in advent season.
Remark: in Germany Praline Paste is called Nougat and is widely used in Christmas bakery. It has a wonderful nutty flavour, is firm at room temperature, but melt easily.
A Kathleen Stewart recipe. Use a premium brand chocolate - like Callebaut or Lindt. The really great thing about this muffin is you can make the batter up when you have time, and keep it refrigerated for up to a week! Freshly-baked muffins whenever you want them.
You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too.
You may use fresh pineapple in place of canned, or use pineapple rings, diced into small pieces, also add in some chopped macadamia nuts or walnuts to the muffin batter if desired. These muffins are best served warm, also they freeze very well, make certain to generously grease the bottom of each muffin tin to make removing the muffins easier :)
I woke up at 3 AM today and could NOT go back to sleep. I had to work at 6 AM, and wanted some fresh muffins to take.
There was left over canned pumpkin in the fridge, so I invented these tasty treats!
A chocoholic's dream for breakfast!! These muffins are so moist and chocolate and give the hint of cheesecake too. Make a double batch because they disappear really fast. I use a 6 cup pan to make larger muffins.
A fluffy muffin bursting with flavor. This is a great muffin base recipe. I use it for all my muffin baking, just change the ingredients to use what I have on hand. The apricot is so wonderful. People who don't like apricots even ask for more of these.I Usually use my dehydrated apricots but fresh works great also.
Monday is "muffins for breakfast" at our house, so we've tried lots of recipes! This one is at the top of the "Keepers" list. Dipping the muffin tops in butter and then sugar gives them a finished (and tasty) appearance.