I don’t know what the going rate is but these muffin wrappers seemed a steal at R15 for 10 at the Fordsburg Square Market in Johannesburg.
I loved that they required no pre-greasing and were sturdy enough to be filled with batter and plonked straight on to a baking sheet.
A hat tip to Nafisa who put me on to Ryan’s Baking Blog. His recipe for Chocolate Chip Muffins was the perfect base for these Chili Chocolate Muffins.
My adaptation included the addition of more sugar, cocoa and chili powder and the substitution of chunks of chili chocolate for chocolate chips.
Chili Chocolate Muffins
(adapted from Ryan’s Baking Blog)
For 12 muffins:
- 1 and 1/2 cups flour
- 1/3 cup good quality cocoa
- 1/2 teaspoon baking powder (A heaped measure gave these babies a good rise)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder (This quantity was suitable for a very subtle kick, up this if you’re feeling gutsy)
- 2/3 cup granulated sugar (I added more sugar to offset the addition of the cocoa as well as the substitution of dark chocolate chunks for the chocolate chips)
- 1/4 cup packed brown sugar
- 2 eggs, lightly beaten
- 1/2 cup unsalted butter, melted & slightly cooled (Stork margarine works just as well)
- 1/2 cup full-cream milk
- 1 teaspoon vanilla extract
- 1 slab of dark chili chocolate broken up in small chunks (Lindt makes a really good bar)
Preheat oven to 180 degrees Celsius.
Sift together flour, cocoa, baking powder, baking soda, cinnamon, chili powder and salt.
Whisk in the sugar, making sure that all lumps are broken up.
Mix the eggs, butter, milk, and vanilla together in a separate bowl.
Add to dry ingredients, mixing until just combined.
Fold in the chocolate chunks
Fill muffin wrappers 2/3 full with batter.
Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
If eating later or the next day, nuke for 10 seconds in the microwave for oven-fresh faux.