- 7 tablespoons butter, unsalted, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 3 tablespoons cocoa (I used a mix dark and black cocoa)
- 1 1/4 rolled oats
- 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
Your coating of choice (list follows)
1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.
2. Roll the mixture into small balls and dip/roll them in coating of choice.
3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.
- Cocoa powder
- Melted chocolate (dark, milk, white)
- Chopped nuts
- Layered chocolate
- Desiccated coconut
- Decorative icing
- Colored sugar crystals
- Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
- Icing sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 cups currants or raisins (I left them out)
- 1/2 to 2 teaspoons caraway seeds, to taste (or substitute dill seed – milder or anise seed)
- 1 large egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- sparkling white sugar, for topping
1) Preheat the oven to 500°F. Line muffin tin with papers, and grease the papers.
2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3) In a separate bowl, whisk together the egg, buttermilk and oil.
4) Quickly and gently combine the dry and wet ingredients; Take a fork or wire whisk and blend the two for 20 seconds — no more!
5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
6) Place muffins in the oven and immediately drop temperature to 400°F. Bake for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.
Makes 12 muffins