Chocolate muffin with rum and walnut
These muffins are yummy and a lovely treat during the winter holiday season. They’re perfect for parties too. They can be made dairy-free by using vegetable-based margarine and milk (such as almond or oat) and top-quality dark chocolate.
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the butter, eggs, milk and vanilla.
- In a separate bowl, sift the flour, baking powder, cinnamon and cocoa powder, then add the sugar. Stir well.
- Pour the wet mixture into the dry one, stir gently with a spatula. Add the rum. Fold in the chocolate bits and walnuts.
- Spoon the batter into a lined muffin tin or silicon muffin cases.
- Bake for 20-25 minutes.
- Rest in the tin for 2 minutes, transfer onto a wire rack to cool.