It has been very hot here lately, with temperatures hovering around mid thirties during the day and rarely sinking below twenty at night. I’ve never welcomed rain before, but this time I felt somewhat compelled to celebrate the summer rain when I heard the thunder knocking at my door.
Since good eats and drinks are mandatory with any kind of celebration, I baked a batch of chocolate chip toffee muffins to cap off our BBQ, wine and beer consumption.
These muffins turned out sweet, but I didn’t mind at all. In fact, I loved the slight crunch and sweetness of the toffee pieces so much that I ate two muffins in one sitting, and all that right after dinner. They were delicious; very satisfying.
Chocolate Chip Toffee Muffins Recipe
(Slightly adapted from the original recipe here)
1 1/2 cups Flour
1/3 cup Brown sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 Free range egg, beaten
1 cup Milk
60g Butter, melted
1 tsp Vanilla essence
1/2 cup Chocolate chips, plus extra for sprinkling
1/2 cup Toffee bits, plus extra for sprinkling
1. Preheat the oven to 200°C.
2. Pop everything into a large bowl and mix well.
3. Fill each lined cup 2/3 full.
4. Sprinkle extra chocolate chips and toffee bits over the top.
5. Bake for 20-25 minutes.
Let them cool down, then enjoy.