Mini Dessert Muffins

INGREDIENTS

• ⅓ cup raw almonds, thinly sliced
• 80g butter
• 200g Cadbury Dark Cooking Chocolate,
chopped
• ¾ cup firmly packed brown sugar
• 1 egg, lightly beaten
• ½ cup plain flour, sifted
• ¼ cup sour cream

METHOD

Preheat oven to180ºC conventional or 160ºC
fan forced. Lightly grease 2 x 12 hole (1½
tablespoon) mini muffin pans and line bases
with circles of baking paper. Sprinkle nuts
over bases.
Melt butter and chocolate in a medium
saucepan; stir over low heat until mixture
is smooth.
Pour into bowl and cool for 10 minutes.
Stir in sugar and egg, then flour and sour
cream.
Spoon mixture into prepared pans and bake
for about 20 minutes.
The muffins will form a crust on the top but
will be soft when hot. Run a sharp pointed
knife around the edge to the muffin to
loosen.
Stand 10 minutes and turn onto cooling rack.
Store in airtight containers.

INFO & TIPS

Cadbury recipes

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