Rose geranium chocolate muffins - victoria magazine

Yield: 6 large muff

Measure Ingredient
6 tablespoons Packed brown sugar
¼ cup Chopped nuts
1 ounce Unsweetened chocolate, cut up
⅓ cup Granulated sugar
12 Small or 6 large rose geranium leaves
1¾ cup All-purpose flour
⅓ cup Granulated sugar
1 tablespoon Cold unsalted butter
1 tablespoon Cold shortening
1 teaspoon Grated lemon zest
½ teaspoon Ground cinnamon
1 tablespoon Baking powder
½ teaspoon Salt
10 tablespoons Cold unsalted butter cubed
1 Egg
¾ cup Milk

CHOCOLATE CRUMBLE MIX

ROSE GERANIUM MUFFINS

To make Chocolate Crumble Mix: 1. In food processor, combine brown sugar, nuts, chocolate, 1 T butter, shortening, lemon zest and cinnamon.

2. Pulse with on/off turns until well blended but still crumbly.

Remove from processor; set aside.

To make Rose Geranium Muffins: 1. Preheat oven to 400'F. In food processor, combine ⅓ C granulated sugar and geranium leaves. Pulse until well minced.

2. Add flour, ⅓ C granulated sugar, baking powder, and salt. Pulse to combine. Sprinkle butter cubes over flour mixture. Pulse until mixture resembles coarse meal. Transfer to large bowl. Make well in center; set mixture aside.

3. In small bowl, whisk egg and milk until blended. Add to geranium mixture. Stir just until moistened. Cut in Chocolate Crumble Mix with a knife until marbled.

4. Fill 6 well greased and floured Texas 4 x 2- inch muffin cups ¾ full.

5. Bake at 400'F for 23 to 25 minutes until skewer inserted in center comes out clean.

Note: To use standard 2½-inch muffin cups, fill cups ¾ full.

Bake at 400'F for 16 to 18 minutes. This will make about 18 muffins.

If desired, whisk 1 egg yolk with 2 t rose flower water. Bnish over tops of muffins before baking.

Victoria/September/90 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 02-02-95

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