Wednesday, March 16, 2016

Chocolate Malt Ball Muffins

Malt and chocolate is a fairly polarizing combination. Some, like my mom and I, love the slight tang and "toasted grain" flavour with a good chocolate (milk or dark!). Others, like my sister and a couple of my friends, want nothing to do with that flavour pairing at all. Maltesers (or Whoppers) are still a favourite stocking stuffer of my mom's (right up there with anything chocolate and orange), and the taste of one reminds me of both her and my grandpa, who would occasionally share in our treats! One thing I discovered in university was chocolate-malt beer, which, when paired with a scoop of caramel ice cream or gelato (weird, I know) was a perfect dessert and after dinner drink in one!

Of course, when I found myself with a few Valentine's Day leftovers - namely an uber chocolatey cookie and a Malteser chocolate bar that I didn't even know existed, I wanted to see if I could push the whole chocolate-malt combo to the max. I picked muffins as the vehicle for this mashup, mostly because they're almost impossible to screw up and besides, how can you say "no" to a muffin? The mixture started with a basic chocolate muffin recipe, which turned into a spelt-flour "catch-all" treat using the last dribbles of milk, homemade condensed milk, morning-old coffee and molasses along with the crumbled cookie bits and the chocolate bar.  Moist, rich and just slightly malted, they appealed to everyone I offered them to, polarizing be darned!

Chocolate Malt Ball Muffins

Chocolate Malt Ball Muffins
Makes 12
1 egg
2 tbsp fancy molasses (or barley malt syrup if you want extra maltiness!)
2 tbsp canola oil
1/3 cup 1% milk
1 tbsp sweetened condensed milk (you can even get chocolate condensed milk!!)
1 tsp vinegar
1/2 tsp liquid stevia extract
1/3 cup brewed coffee
1/4 cup cocoa
1/4 tsp salt
1 cup spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 jumbo Mrs. Fields® Triple Chocolate Cookie (or similar soft-style chocolate cookie), crumbled
1 (35g) Maltesers Teasers Bar, chopped 
  1. Heat the oven to 350F and grease a muffin tin.
  2. In a bowl, whisk together the egg, molasses, both milks, vinegar, stevia and coffee until well combined.
  3. Add the cocoa and salt and whisk until smooth.
  4. Add the flour, baking powder and baking soda, whisking to combine (batter will be runny).
  5. Add the cookie and chocolate bar pieces, stirring in.
  6. Bake for 20 minutes. Immediately turn out onto a wire rack and cool completely.
Amount Per Serving
Calories: 114.4
Total Fat: 5.1 g
Cholesterol: 17.5 mg
Sodium: 30.5 mg
Total Carbs: 15.8 g
Dietary Fiber: 1.8 g
Protein: 2.9 g 

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