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Rum & Raisin Chocolate Muffins

by Roy Chambers (follow)
Family (1514)      Snack (841)      Baking (674)      Chocolate (534)      Sweet (412)     

I am not a fan of the standard chocolate muffin, so I am always trying new flavours. In particular I want to replicate the flavours of some of my favourite chocolate bars. In this case, the classic rum & raisin flavour.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 8 -10 muffins

1 1/2 cups of self-raising flour
1/2 cup white sugar
1/2 cup palm or brown sugar
Pinch salt
1/2 cup chocolate powder
3/4 cup raisins or sultanas
1 large egg
1/2 cup of lightly flavoured cooking oil (I used sunflower oil)
1/2 cup milk
2 teaspoons vanilla
5-7 teaspoons of rum essence or 5-7 tablespoons of rum

Mix all the dry ingredients together in a large bowl.
Mix the egg, milk, oil, vanilla and rum and beat thoroughly. I used 7 teaspoons of rum essence to give these a very rummy flavour. If you want something a little milder then use less rum, but remember that the chocolate itself overpowers much of the rum flavour.
Add the wet mixture to the dry ingredients, stirring from the middle.
Put the raisins or sultanas into mixture and mix thoroughly.
The result should be a mixture that is liquid enough to spoon into muffin tins, but not so runny that you would pour it in.

Spoon the mixture into muffin tins
Cook at 180 C for 20 minutes.
Test that the muffins are cooked by stabbing them with a toothpick. When the muffins are cooked the toothpick will come out dry.
Allow to cool for a few minutes before turning out onto a cooling rack.
The result should be a richly flavoured, moist muffin.

These muffins make a great snack or even a nice dessert if served with cream or ice cream.

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