WHISKY AND WALNUT MUFFINS (8)
In a Large Bowl Place :-
100g Ground Walnuts
100g Caster Sugar
100g Wholemeal Flour
100g White Flour (sieved)
2tsp Baking Powder (sieved)
And Mix Well Together.
Then Add To The Above Mixture :-
125g Melted Unsalted Butter
Stir In All The Above Until Just Mixed.
Then Divide The Mixture into Muffin Tins And Bake At 180 Degrees For 20 Minutes Until Well Risen. Leave in tin.
DISOLVE :- 75g Caster Sugar Over A Low Heat With 45mls Of Water, Bring to the Boil and Simmer for 3-4 minutes till Syrup Consistency.
Leave to Cool Slightly then Stir in 45mls of Whisky, and Pour over the Hot Muffins in the tin, allow them to absorb the liquid, and leave to cool in Moulds for 5 minutes, then turn onto rack and allow to cool completely.
MELT :- 75g of Dark Chocolate in a pan with 25g of Unsalted Butter, Stir Until Glossy, then Spoon over Muffins and allow to Dribble down the sides.
TOAST :- 8 Walnut Halves, and place one on top of Melted Chocolate on each and leave to Set.