Rose Geranium Chocolate Muffins - Victoria Magazine Recipe
Yield: 6 large muffRecipe by luhu.jp
Ingredients:
CHOCOLATE CRUMBLE MIX
6 T: Packed brown sugar,
1 T: Cold unsalted butter,
1/4 cup: Chopped nuts,
1 T: Cold shortening,
1 ounce: Unsweetened chocolate,
1 t: Grated lemon zest,
-cut up,
1/2 t: Ground cinnamon,
ROSE GERANIUM MUFFINS
1/3 cup: Granulated sugar,
1 T: Baking powder,
12 Small: or 6 large rose,
1/2 t: Salt,
-geranium leaves,
10 T: Cold unsalted butter cubed,
1 3/4 cup: All-purpose flour,
1: Egg,
1/3 cup: Granulated sugar,
3/4 cup: Milk,
Directions:
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 400F. In food
processor, combine 1/3 C granulated sugar and geranium leaves. Pulse
until well minced.
2. Add flour, 1/3 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 3/4
full.
5. Bake at 400F for 23 to 25 minutes until skewer inserted in center
comes out clean.
Note: To use standard 2 1/2-inch muffin cups, fill cups 3/4 full.
Bake at 400F 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
Source from luhu.jp
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 400F. In food
processor, combine 1/3 C granulated sugar and geranium leaves. Pulse
until well minced.
2. Add flour, 1/3 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 3/4
full.
5. Bake at 400F for 23 to 25 minutes until skewer inserted in center
comes out clean.
Note: To use standard 2 1/2-inch muffin cups, fill cups 3/4 full.
Bake at 400F 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
Source from luhu.jp