Today is Christmas Eve Eve and I’m not really the kind of person who gets into the Christmas spirit. Don’t get me wrong, I’m not a complete grinch, I just find it a very stressful time of year and if I could opt out of the whole thing I would. I feel like it’s such a commercialised frenzy of forced joy that is basically just an excuse to spend too much on crap we don’t need, eat too much and drink too much.
That’s why tonight I have been holled up in the kitchen trying to do something a bit normal, and get myself out of the zone for a bit. No Christmas songs on, just some of my fave numbers from musicals. Like I said, I’m not a complete “I hate Christmas” person so I did want to make something a bit naughty and gooey but also I think there’s no need to eat until we are sick, which is why these muffins come in the mini variety. Even though they are mini they contain so much rich, sweet goodness that I ate two that I accidentally broke and I felt really sick afterwards. This means you only need one tiny sweet treat at a time to satisfy your cravings without pigging out on a whole box of mince pies!
After writing a couple of more personal, food for thought style posts lately I have decided that while these are therapuetic to do in a sense, I still take a lot more joy from doing recipe posts, so I felt like a classic one was due. So if you’re trying to find an hour to yourself to make something naughty but nice this Christmas period, give this recipe a go.
Dark chocolate salted caramel mini muffins – makes 24
- 125g spelt flour (you can sub in plain here if you want)
- 1 tube salted caramel fudge pieces (I got these from the home baking aisle in Asda. To make these vegan, swap these for salted caramel essence.)
- 180ml milk of your choice
- 50g dark chocolate chips
- 1/2 cup honey
- 1 tsp baking powder
- 1/2 tsp bicarb of soda
- 30g cocoa powder
Preheat the oven to 170 and line a muffin tin with mini muffin cases.
Sieve together the dry ingredients, then add a bit of milk at a time to this until all combined. Add in the honey and mix well. Add in most of the chocolate chips and a good smattering of salted caramel pieces.
Fill muffin cases 2/3rds of the way full with mixture. Sprinkle some extra fudge pieces and chocolate chips on top.
Bake for about 10-15 minutes or until the tops of the muffins are nice and solid looking. The tops should spring back into place if you gently poke them.
Eat them all yourself, serve at a Christmas gathering or wrap some up in a pretty box and give them as a gift!