Ingredients
- 2 Eggs
- 300 ml Buttermilk
- 50 g Vegetable oil
- 100 g Butter Melted and cooled
- 55 g Cocoa powder
- 225 g Flour
- 2 Teaspoons Baking powder
- 140 g Light brown sugar
- 40 g Caster sugar
- 50 g Flaked almonds
- 1 Teaspoon vanilla
- 1/2 Teaspoon salt
- 200 g Chopped up Toblerone I use a bag of mixed milk, dark and white mini’s
- Optional decoration- Toblerone
- Optional decoration- 10 Teaspoons of Nutella
Instructions
- Preheat your oven to 190C/ 170C Fan. Place 10 muffin cases into a cupcake tin.
- In one bowl, Whisk together your oil, buttermilk, melted butter, vanilla and eggs.
- In a separate bowl, Sieve both your sugars, cocoa, salt, flour, baking powder.
- Once your dry ingredients are sieved add in your chopped up Toblerone and flaked almonds and mix.
- Make a well in the centre of your dry ingredients then add in your bowl of wet ingredients.
- Mix till just combined. This will take very little work. Do not over-mix. (Took me about 10 seconds)
- Spoon into muffin cases evenly. Top with extra flaked almonds or Toblerone chunks if you wish.
- Bake for 32-35 mins (Mine were perfect at 34mins)
- Leave to cool completely.
- Optional- Add a teaspoon of Nutella to the top of each muffin then place a piece of Toblerone on top.
- Enjoy!!
Notes
If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes
Nutrition
Calories: 339kcalCarbohydrates: 41gProtein: 7gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 322mgPotassium: 218mgFiber: 3gSugar: 19gVitamin A: 347IUCalcium: 124mgIron: 2mg
Tried this recipe?Let us know how it was!
