Mini Muffins With Rum and Chocolate

Mini Muffins With Rum and Chocolate takes around 50 minutes from beginning to end. For 73 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 358 calories, 6g of protein, and 19g of fat each. It is brought to you by Give Recipe. This recipe is liked by 60 foodies and cooks. Head to the store and pick up salt, sugar, whole wheat flour, and a few other things to make it today. It works well as a morn meal. With a spoonacular score of 38%, this dish is rather bad. Mini Chocolate Rum Cakes, Easter Mini Chocolate Rum Cupcakes, and Mini Pumpkin Bundt Cake with Chocolate Rum Glaze are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ tsp baking powder

110g butter, at room temperature

100g dark chocolate

3 eggs, at room temperature

4 drops rum flavoring

A pinch of salt

2 tbsp sprinkles for garnish

¾ cup sugar

1 ½ cup whole wheat flour

Equipment:

whisk

bowl

spatula

oven

double boiler

toothpicks

pot

Cooking instruction summary:

Whisk egg whites until thickened.Add yolks and sugar, mix them well with a mixer.Chop butter into pieces and add to the mixture. Mix.Combine flour, baking powder and salt in a separate bowl.Add them little by little to the liquids.Mix with a spoon or spatula. Do not overmix.Add 4 drops rum flavoring and mix.Preheat oven at 170C.Share the batter to muffin molds, don’t fill them up! Fill half of the molds.Bake them for 30 minutes.Check if they are done with a toothpick. Take them out of the oven and let them cold.Start preparing the chocolate glaze.Melt chocolate in a bain marie or boil a water in a pot and place this bowl on it so that chocolate melts.Spread chocolate on muffins with a spoon. Top them with colorful sprinkles.Let them cold in the refrigerator at least an hour.

 

Step by step:


1. Whisk egg whites until thickened.

2. Add yolks and sugar, mix them well with a mixer.Chop butter into pieces and add to the mixture.

3. Mix.

4. Combine flour, baking powder and salt in a separate bowl.

5. Add them little by little to the liquids.

6. Mix with a spoon or spatula. Do not overmix.

7. Add 4 drops rum flavoring and mix.Preheat oven at 170C.Share the batter to muffin molds, don’t fill them up! Fill half of the molds.

8. Bake them for 30 minutes.Check if they are done with a toothpick. Take them out of the oven and let them cold.Start preparing the chocolate glaze.Melt chocolate in a bain marie or boil a water in a pot and place this bowl on it so that chocolate melts.

9. Spread chocolate on muffins with a spoon. Top them with colorful sprinkles.

10. Let them cold in the refrigerator at least an hour.


Nutrition Information:

Quickview
358k Calories
6g Protein
18g Total Fat
43g Carbs
3% Health Score
Limit These
Calories
358k
18%

Fat
18g
29%

  Saturated Fat
10g
68%

Carbohydrates
43g
14%

  Sugar
24g
27%

Cholesterol
91mg
30%

Sodium
129mg
6%

Caffeine
10mg
3%

Get Enough Of These
Protein
6g
12%

Manganese
1mg
58%

Selenium
20µg
29%

Phosphorus
176mg
18%

Copper
0.33mg
16%

Magnesium
61mg
15%

Fiber
3g
15%

Iron
2mg
15%

Vitamin A
439IU
9%

Vitamin B1
0.12mg
8%

Zinc
1mg
8%

Vitamin B2
0.13mg
8%

Potassium
229mg
7%

Vitamin B3
1mg
6%

Vitamin B6
0.12mg
6%

Vitamin E
0.73mg
5%

Vitamin B5
0.46mg
5%

Folate
18µg
5%

Calcium
43mg
4%

Vitamin D
0.54µg
4%

Vitamin B12
0.21µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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