Mini Jumbo Chocolate Muffins
Oversized muffins often referred to as Jumbo Muffins are for me too large as a reasonable portion size but they do look yummy. I decided therefore to bake these in small fairy cake cases, filling them up to the brim and allow them to rise up in the oven and look oversized but really they are not. Light, moist and low in fat and sugar - these are my "go to" muffins.
Start the night before and place the chopped dates in a small bowl then add the grated zest from the juice and 50ml juice or cointreau. Leave to soak overnight then the next morning mash to a paste with a fork.
When ready to bake preheat the oven to 200 degrees c (fan)
The next day sift together the plain flour, baking powder, salt and cocoa then set aside.
In a separate bowl stir the egg, sugar, cooled melted butter and buttermilk
Take the bowl of dry ingredients and sift once more, this time over the egg mix. Stir briefly, just 10 stirs with a large spoon then add the chocolate chips and date/orange paste. Stir another 5 times only (over mixing will result in a heavy muffin). The mixture will look raggy but that is exactly how it should be.
I find an ice cream scoop ideal for spooning the mixture. Fill each paper case to the top then transfer the tray to the oven and bake for 16-18 minutes.
The muffins will rise up and look oversized in their small cases. Take them from the oven and leave in the tin for 5 minutes or so. Whilst still hot I like to dust over the cocoa powder and sugar mixture. This adheres to the cakes and ensures a crusty top. Alternatively drizzle over the 50g melted dark chocolate and a sugar sprinkle.
Muffins are delicious when freshly made.
< Back to Recipes