- 175g self-raising flour
- 500g Fresh Tomatillo
- 50g margarine
- 100g White Onion
- 50g caster sugar
- 50g Jalapeño or Serrano Pepper (seeded and deveined)
- 2 Medium eggs
- 5g Garlic
- 4 tablespoons milk
- Salt (ot to taste)
- 1 teaspoon vanilla extract
- 200g chocolate
- 1/4 cup Cilantro (chopped)
- sugar (a sprinkling for a crunchy top)
|Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients. |
Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.
Mix well until it is lump free and then break the chocolate into small pieces and add them.
|Blend all Ingredients together except the cilantro. Adjust salt to taste. Mix in the cilantro. |
Is recommended to not blend this salsa to much. Is preferable to leave it slightly chunky. You can also use a mortar or pestle or more likely a molcajete, this will be the traditional way. If so, first grind the garlic with salt, then peppers, onion and tomatillos at the end.
|Pour the muffin mixture into a muffin tin filling each mould up to two thirds full. |
Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
|Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough. |
Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!
Allow to cool for at least 5 minutes before eating.