• 1 ¾ cups Plain flour,
  • ½ tsp salt,
  • 1 tsp bicarbonate of soda,
  • 1 tsp baking powder,
  • ¾ cup cocoa powder,
  • 1 ½ cups old fashioned brown sugar,
  • ½ cup pure cooking oil,
  • 250 ml buttermilk,
  • 40 g Mint crisp chocolate,
  • 150 ml warm milk,
  • 2 large eggs,
  • 2 tsp peppermint essence.
Chocolate and mint are a perfect match. I love how the flavours blend together to form something delicious. These muffins, as is with most of the recipes on this blog; are very easy to make and the taste is great! You can have them on their own or for dessert even.

Resources/ Equipment

  • Mixing bowl
  • Wooden spoon
  • Whisk
  • Teaspoon
  • Measuring jug
  • Muffin tray
  • Cupcake liners (optional)

Instructions

  1. Get your ingredients together. These include; 1 ¾ cups Plain flour, ½ tsp salt, 1 tsp bicarbonate of soda, 1 tsp baking powder, ¾ cup cocoa powder, 1 ½ cups old fashioned brown sugar, ½ cup pure cooking oil, 250 ml buttermilk, 40g Mint crisp chocolate, 150ml warm milk, 2 large eggs, 2 tsp peppermint essence.
  2. Preheat oven to 180 degrees Celsius. Line your muffin tray with the cupcake liners and set aside.
  3. Sift flour, cocoa powder, salt, baking powder and bicarbonate of soda into a bowl. Add the sugar and give a quick whisk until some uniformity is achieved. Make a well in the middle and set aside.
  4. Melt the mint crisp chocolate and add the milk. Give a quick mix until well combined.
  5. Put oil, eggs, buttermilk and essence into a jug. Whisk until combined and pour this mixture into the bowl.
  6. Mix gently with the wooden spoon. Add the mint crisp chocolate milk mixture and mix again until combined.
  7. Spoon mixture into prepared muffin tray. Bake in preheat oven for 20-25 min or until a skewer comes out clean when inserted. Allow to cool before attempting to remove from the muffin tray.

Zimbokitchen-Chocolate-Peppermint-Muffins

 




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