Delicious, easy-to-make After Eight mint chocolate muffins!
My only tip for this recipe would be to make sure to keep some chocolate out of the mixture and pop it on top of each muffin before they go in the oven. Most of the chocolate will sink to the bottom of the muffin, so don’t skip this step if you want a better distribution of After Eight mint chocolate and some on the top.
Ingredients (makes 12 After Eight mint chocolate muffins)
- 250 g / 9 oz plain flour
- 3 tsps baking powder
- 150 g / 5.5 oz caster sugar
- 1 large egg
- 225 ml / 7.5 fl oz milk
- 4 tablespoons vegetable oil
- 150 g / 5.5 oz After Eight mints (or other after dinner mints of your choice!)
Pre-heat your oven to 220 degrees C (200 C fan)/ 425 F/ Gas Mark 7 and put your muffin cases into your muffin tin.
I’m hoping After Eights are available pretty much everywhere. If not, use whatever thin after-dinner mints you can find. They look like this:
Chop your After Eights into small pieces. I cut them into 9. Put to one side.
In a large bowl, mix together the flour, baking powder and caster sugar. In another bowl or large measuring jug, beat the egg and then add the oil and milk. Pour the wet ingredients into the dry. Combine all the ingredients gently with a fork, taking care not to over-beat the mixture. Add all but a handful of the After Eight mint chocolate and stir through. The mixture is rather runny; don’t let it worry you!
Divide the mixture between your muffin cases. Finally, use the handful of After Eight mint chocolate you reserved to put a few pieces of chocolate on top of each of the muffins.
Put the muffins in the oven and turn the temperature down to 200 degrees C (180 fan)/ 400 F/ Gas Mark 6.
Bake your After Eight mint chocolate muffins for 20 – 25 minutes until risen and golden brown.
Leave the muffins to cool in the tin for 5-10 minutes before turning out onto a wire rack to finish cooling.
The muffins will keep in an airtight container in a cool, dry place for at least 3 days. If they last that long!
And if you’re looking for other muffin recipes:
Hazelnut muffins with crunchy topping and chocolate hazelnut sauce filling
Claire Huston / Art and Soul