Honeycomb & Chocolate (made4eachother) Muffins

Aars loves his basic chocolate muffins, and I found the honeycomb ones rather sweet so I thought I would try and pair them up. The basic chocolate ones are not at all sweet so I think that they counter the honeycomb flavouring pretty well. I made the normal amount of both mixes so have double the number of muffins, which means I get next week off baking with egg – woo hooooo! (I still find it stressful)

The honeycomb pieces are optional (they melt in the cooking process but leave little puffs of intense honeycomb flavour). Aars loves these combination muffins – they remind him of Two-Face in Batman.

Honeycomb & Chocolate (made4eachother) Muffins – Ingredient List

plain flour, bicarbonate of soda, baking powder, honeycomb pieces, cocoa powder, cinnamon, caster sugar, milk alternative of your choice (I used oat milk), golden granulated sugar, honeycomb syrup, vegetable oil (I used sunflower), egg

Honeycomb & Chocolate (made4eachother) Muffins – Process – makes 18 large muffins

• Preheat oven to 180 C
• Line muffin trays with cases (paper or silicon)
• Combine the dry ingredients in bowl A:

  

  • 1 ½ C plain flour                                      
  • 2½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ C honeycomb pieces
• Combine the dry ingredients in bowl B:
  • 1 C plain flour                                      
  • ½ C cocoa powder
  • 2½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½  C golden granulated sugar
• Beat the following until just combined in jug A:
  • 125 ml milk alternative of your choice (I used oat milk)
  • 75 ml sunflower oil
  • 75 ml honeycomb syrup
  • 1 egg
• Beat the following until just combined in jug B:

  

  • 200 ml milk alternative of your choice (I used oat milk)
  • 75 ml sunflower oil
  • 1 egg
• Pour the contents of jug A into bowl A
• Pour the contents of jug B into bowl B
• Stir the individual mixes in their respective bowls until pretty much combined -remember lumpy = good! (smooth = not so good heavy muffins)
• Spoon from bowl A into the L side of the muffin case, and from bowl B into the R side of the muffin case
• Pop into the oven for 30 mins
• Leave the muffins in their trays for 5 mins before taking out to place on cooling rack.
• Enjoy the balancing flavours of honeycomb and chocolate – a marriage which works!

We freeze the majority of the muffins in sealed sandwich bags or tupaware boxes (depending on how much room there is in the freezer) so Aars can have one fresh every morning. They only take one minute from freezer-via microwave-to plate! A yummy way to start the day and it means I know that he is getting his daily baked egg portion.