Since the whole wide web doesn’t seem to contain a recipe for Drambuie Muffins I seem to have to publish the one I invented yesterday.
It was the last of my “Sundays” during Lent and I had a craving for something sweet, so it had to be something that would be finished fast. Since we already had waffles a couple Sundays before, Muffins seemed the thing to make. I also did not want to go shopping and had to make do with what was at hand.The recipe was not completely invented by me I modified a recipe for Egg Liqueur Muffins from my muffin book
First mix the “dry” ingredients in a bowl:
- 250g flour
- 1,5 TS baking powder
- 0,5 TS baking soda (in Germany Natron and Backpulver aren’t the same …)
- 50g dark chocolate chopped into pieces
- 50g lightly roasted pine nuts
- 1 pinch of cardamom
Here are the “liquid” ingredients, also mix them in a bowl:
- 125g soft butter (I just put it on the stove a couple of minutes)
- 1 egg
- 150g yoghurt
- 100g sugar
- 50 ml Drambuie
Finally fold the dry ingredients into the liquid ones (I always do it the other way around but it doesn’t sound right), put into your muffin forms and bake at about 170°C (for a fan oven, otherwise 200°C) for about 25-30 minutes. Enjoy!
For a second try I think I’d take some more drambuie and I might consider replacing the chocolate with even more pine nuts and experiment with a bit of honey, thyme or rosemary. I think that would go really well with the honey taste of Drambuie but that may only be me.
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