Mini Strawberry Muffins With Chocolate Fondue

“I haven't tried these yet, but they look divine! You can use up the leftover chocolate sauce by drizzling it over bananas, pancakes, or muffins. From the January 2009 issue of "recipes +" magazine.”
READY IN:
27mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C Grease a 12 hole muffin tray. Chop 6 strawberries finely and quarter the remainder.
  2. Sift flour into a large bowl; add sugar and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug; pour into well. Add finely chopped strawberries; using a large metal spoon, stir until just combined.
  3. Spoon mixture into prepared holes. Top each with a quarter strawberry. Bake for 10-12 minutes or until skewer inserted at centre comes out clean. Let cool for 1 minute. Turn out onto wire rack to cool.
  4. Meanwhile, place chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (do not let base of bowl touch water). Stir for 3-4 minutes or until chocolate melts and mixture combines.
  5. Dust muffins with icing sugar and serve with chocolate sauce for dipping.

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