Chocolate Truffle Muffins - To Heal Broken Things

Update time. A week ago I missed the last step at the bottom of our stairs which I have done before and been fine. This time I feel straight down and made a noise that at the time I thought came from somewhere or someone else! Turns out I rolled my foot in such a way it swelled up and turned my toes purple. Yay!

Been hobbling around for about a week now and it’s slowly getting better. I am still working and chasing after my girls, but resting it as much as possible! It’s not like me to take things easy. It was all my sisters fault anyhow. Both of them were talking about their injuries and after chiding them for not being more careful I went and hurt myself. Typical!

So, to cheer myself up I made these chocolate truffle muffins. I mean how better to heal your foot by standing on it baking? Lucky for me muffins are super easy and quick and a great place to start baking. Forget cupcakes/fairy cakes when baking with kids get them to make muffins! In fact it’s a great idea for when hobbling about on a strained (possibly broken) foot.

Chocolate Truffle Muffins

200g dark chocolate
200g unsalted butter
200g self-rising flour
1/4 teaspoon baking powder
2 tablespoons Food Thoughts cocoa powder
150g caster sugar
150ml milk
3 eggs
chocolate caramel bar (Mars) 4 snack size or 1 large, cut into 12 pieces

Heat the oven to 180C and line a muffin tin. Melt the dark chocolate and butter together in a small saucepan. Stir until melted and take off the heat. 
In a large bowl dry whisk the flour, baking powder, cocoa powder, and sugar together. In a measuring jug gently beat the eggs in with the milk using a fork until just combined. Pour into the dry ingredients along with the cooled chocolate mixture and stir until just combined. Using a medium ice-cream scoop, scoop the batter into the lined muffin tin. Place a piece of chocolate bar in each one and gently press down with a spoon or something until submerged. Just don’t push too hard or it will sink to the bottom. Bake for 18-20 minutes. Leave to cool slightly before eating so you don’t burn yourself on the melted chocolate middle.

notes: Food Thoughts sent me a sample of their finest organic 100% cocoa to try. Cocoa powder is something I always keep on hand in my baking cupboard as a baking staple! All opinions are my own, no other payment was received please see my contact/policy page for more information. Recipe inspired by Felicity Barnum-Bobb’s 100 Magnificent Muffins & Scones.