tag:blogger.com,1999:blog-7775578015970437200.post-24475974247413979092008-03-03T21:07:00.004+08:002008-03-03T21:37:09.530+08:00<center><img src="http://farm3.static.flickr.com/2130/2306541337_603acd17a7.jpg" width="500" height="390" /></center><br /><br />Stef hopped over today (not literally. She doesn not enjoy physical activity). I saved some of the Bushman Bread and Pandora Chocolates for her and she absolutely loved them! Check my Flickr page out for more information on those little babies.<br /><br />Anyway, we decided to make something that Stef had envisioned for a very long time. A muffin. Not just any muffin, though. A Rocky Road Muffin. Many people consider muffins cupcakes that aren't adorned with frosting. Wrong, I say! Going with the Rocky Road theme, I suggested using an Italian Meringue frosting instead of folding mini marshmallows into the muffin batter. The last time I did that, I ended up with hollow holes of sweet pleasure.<br /><br />We used a reliable muffin base recipe and threw in some honey roasted peanuts, marshmallow oil, dark chocolate chunks and toasted coconut. I froze some freshly grated coconut a while ago and we decided to toast that instead of relying on dessicated coconut which tends to be rather dry and mealy. <br /><br />All in all, a lovely muffin. A glammed up muffin, I must add...and guess what?..the frosting's fat free! Enjoy! :o)<br /><br /><br /><strong>Amri & Stef's Rocky Road Muffins<br />Serves 12</strong><br /><br /><em>Ingredients:</em><br /><br /><strong>Muffins</strong><br /><br />- 1 1/2 cups flour<br />- 1/2 cup + 2 Tbsp sugar<br />- 1 tsp baking powder<br />- 1 tsp baking soda<br />- 1/8 tsp salt<br /><br />- 1 cup dark chocolate chunks<br />- 1/2 cup toasted coconut<br />- 1/2 cup honey roasted peanuts (from the nut dudes)<br /><br />- 1 egg<br />- 1/3 cup oil (any neutral flavored oil)<br />- 200mls whole milk<br />- 1 tsp vanilla extract<br />- A few drops of LorAnn Marshmallow oil<br /><br />Preheat oven to 190 degrees celsius. <br /><br />Sieve flour, baking powder, baking soda and sugar together. Toss in chocolate, peanuts and coconut. Toss to coat the latter with flour.<br /><br />In another bowl, whisk egg, milk, oil, vanilla extract and marshmallow oil. Make a well in the center of the dry ingredients. Pour in wet mixture. Fold with a wooden spoon to combine. Do not overmix, or you will end up with tough muffins! <br /><br />Spoon into lined muffin tins and bake for 14-20 mins, checking at the 12 minute mark. These muffins bake very rapidly. <br /><br />Let cool. Frost with meringue (recipe below). Once frosted, torch with a blowtorch to achieve a "Lemon Meringue Pie-esque" effect.<br /><br /><br /><em>Marshmallow Meringue Frosting</em><br /><br /><strong>Ingredients</strong><br /><br />- 150grams caster sugar<br />- 40 grams water<br />- 60 grams egg whites<br />- 1 tsp vanilla bean paste<br />- 3 drops of LorAnn Marshmallow oil<br /><br />Combine sugar and water in a pan. Boil till a candy thermometer registers 118 degrees celsius.<br /><br />Meanwhile, whisk egg whites in a Kitchen Aid till fluffy and stiff. Drizzle in hot syrup with the mixer still turned on. Whisk till meringue has cooled to room temperature.<br /><br />Add vanilla bean paste and marshmallow oil to meringue. Mix to combine.Amritahttp://www.blogger.com/profile/13918731073096498509noreply@blogger.com