Chilli and chocolate muffins
Recipe from Country Living Magazine, Feb 2010*
Time: 30 mins
Cost per serve: $2
ASTAR'S CHILLI FACTS
Thank goodness winter is almost goneand spring fever and flu bugs are every where, so it's time to give it a good boost. The only things I know to be good at kick starting the body is with lovely red chillies.
The deeper the red and the hotter the variety the higher the Vitamin C content. They have been used for centuries to cure the common cold.
Chilli peppers' bright red colour signals its high content of beta-carotene or pro-vitamin A. Just two teaspoons of red chilli peppers provides about 6% of the daily value from vitamin C coupled with more than 10% of daily value for vitamin A. Often called the no infection vitamin, vitamin A is essential for healthy mucous membranes, which line the nasal passages, lungs, intestinal tract and urinary tract and serve as the body's first line of power for health against invading pathogens - GERMS. Next time you are feeling under the weather try a tea made of cayenne pepper and honey.
260g plain flour
1 level Tbsp baking powder
1 heaped Tbsp cocoa powder
1 tsp finely chopped fresh or dried chilli
6 Tbsp melted butter
2 large eggs at room temp - beaten with a fork
Small block of chocolate broken into squares
Preheat oven to 160C fan forced - 180C normal oven.
Line with a small square of baking paper the bottom of muffin pans.
Combine the dry ingredients including chilli in a bowl.
Make a well in middle and add wet ingredients.
Mix everything together until just combined and the mixture is still a little lumpy.
Fill the muffin cups to 3/4.
Push a piece of chocolate into middle of each muffin + a few sprinkles of chopped fresh or dried chilli flakes.
Bake for 20 minutes until well risen and just firm to the finger.
Don't overcook or they will lose their softness and the chilli will blacken.
(TX: 21 September 2011)