It is that time again, it is Muffin Monday!!! Last week I had the pleasure of learning all about Muffin Monday on Nelly’s blog Cooking with Books. I have been a muffin making machine these days. I bake muffins for a cafe here in Charlotte. So of course I was intrigued to learn more about this lovely virtual fun.
Then the lovely Anuradha from BakerStreet29 asked me to join her in her kitchen. I am so excited to be a part of muffin Monday! She asked me what I thought of Toblerone Muffins? Well you should have seen my husbands’ face when I told him what the flavor was…let’s just say, “Priceless!”
I love meeting other food lovers. You can see the passion that Anuradha has for food, and she loves sharing her passion with others. She lives in India, my dream place to travel (of course along with France.) Actually after getting to know her, I see we have a lot in common. She said it perfectly, “I love creating new things and experimenting to keep myself challenged. ” I agree completely!!!
I decided to use Greek yogurt in my recipe, instead of using egg. You know this is, I believe ,24 or 25 of my 52 ways to use Greek yogurt. I am in the process of changing many things, and adding many things on my blog. In a few weeks I will have all of my Greek yogurt recipes in one area for you to enjoy.
I used Black Cherry Chobani Greek Yogurt in the muffins- chocolate and cherry is a perfect combo! I am bummed my muffins collapsed in the center. BUT my husband said, “I don’t care what they look like, they are awesome!” They are definitely not going to last a day here either, they are pretty delicious.
Toblerone Muffin Recipe:
1 cup plain flour
1/4 cup cocoa powder
2 tsp baking powder
1/3 cup brown sugar
1/2 cup butter, melted, cooled
1/2 cup Greek yogurt
1/2 cup milk
100g Toblerone, chopped into small bite size bits
Preheat the oven to 350 degrees Fahrenheit
In a large bowl, sift flour, cocoa and baking powder. Mix in Toblerone in flour mixture.
Whisk together the butter, milk, sugar and egg. Pour into the flour mixture and gently stir to combine.
Fill 3/4 of a muffin pan and bake for 10-12 minutes. Depending on size of muffin pan, and oven. I baked my muffins for about 20 minutes.
Let them cool in the pan for 5 minutes and serve straight away with a dollop of ice cream.
They are very chocolatey, like eating a candy bar, which is another reason my hubby loves them. He is a chocoholic.
Thank you Baker Street, I had sooo much fun!!!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Now head on over to BakerStreet and look at her version of the same recipe! Enjoy:-)
Until next time, Come on in, Have a seat,