A yummy Easter treat: Creme Egg Double Chocolate Muffins.
Last week Neil and I went to Scotland for a couple of days to visit my Sister and Brother-in-law. It was the first time in years that we got to go over, so we were very excited to see their new house and celebrate my Brother-in-law’s special birthday. Walking around Glasgow, the streets appeared familiar yet different; new shops had opened and some places we liked are sadly now closed. This story is a bit like the Cadbury’s Creme Egg; the recipe has changed, but somehow it’s still the same old familiar egg we recognise from past Easters as kids. Back then, I had a super sweet tooth like most kids, and had quite the collection of Disney stickers stuck on my school books from trips to the Dentist!
I’m sitting here typing this up in my PJs and scoffing one of these coconut, blueberry and banana muffins like there’s about to be a food epidemic! I’ve already shared them out with the rest of the family and luckily they got the From Plate to Pen seal of approval.
Mackays are a family run business based in Scotland. They only use the finest quality ingredients and stick to their traditional copper pan method. Their copper pans are sourced locally too. You can read all about their story and methods here. The Christmas preserve is sweet with the mulled wine really shining through. I decided straight away I was going to bake muffins.
I am a big fan of muffins. They are easy to make and with everyone rushing around during the festive period with not much time to spare, muffins are in my opinion one of the easiest treats to make for Christmas.
For this recipe I thought adding crunchy almond butter would give it nice texture with added nuttiness for Christmas. The star of the show is the Christmas preserve with mulled wine and what goes well with mulled wine? Dark chocolate! So I added cacao nibs too. There’s enough to make around 15 muffins. I made mine in batches as I only had a muffin tray for 6.
I’m delighted to say that these went down a treat with the family and were gobbled up in no time!
I’m planning on using the marmalade with cranberries next so watch this space!
- 250g of plain flour
- 200g of sugar
- 2 tsp of baking powder
- 240g of crunchy almond butter
- 60g of cacao nibs (or 80g plain chocolate chips)
- 250ml of milk
- 1 egg
- 1 tsp of vegetable oil
- 1-2 tsp vanilla extract
- 1 tsp of MacKays Christmas Preserve (for each muffin)
- Preheat your oven to 180c and place 12 muffin cases in a tray.
- Sieve the flour, sugar and baking powder in a large bowl and mix together.
- Next, time to get your hands dirty! Add in the crunchy almond butter. Mix by hand until it develops a crumbly texture. Then lastly add in the cacao nibs.
- In a separate bowl, mix together the milk, egg and oil. Add to the dry ingredients and mix until they combine. Don’t over-mix or the muffins will be tough.
- Now you will want to half fill each of the 12 muffin cases with the batter. Then add 1 tsp of Mackays Christmas Preserve in the centre of each muffin. Cover the jam with the rest of the batter, filling it to the top of the case.
- Place the tray into your oven and bake for 18-20 minutes. The muffins should be golden brown and smell delicious!
- Leave to cool as the jam will be very hot!
- Yield: 12 muffins