Fudge is a wonderful thing.
I have nothing to back that up with except that it is. Those
who disagree well, go right ahead. I think fudge is loved by many and doesn’t
need to defend itself against the non-fudge lovers.
Muffins are also wonderful.
Mostly eaten for breakfast where I come from they don’t get
the spotlight very often. They are just so easy to make and so versatile that I
am surprised we don’t see more of them.
When I had decided I wanted to make muffins, I had also
decided I didn’t want a breakfast muffin. You know the fruity or oaty or
disguised as healthy muffins. First I thought toffee or caramel or something
like that.
The "something like that" turned out to be fudge. Fudge has a
lot of cousins in the confectionery world! Such as toffee, Scottish Tablet,
caramel, taffy, butterscotch etc... They are all made in a similar manner with
similar ingredients and turn out similar when set. However they are not the
same!
I choose Thornton’s Vanilla Fudge because it is one of those
treats I buy myself whenever I’m in town. Their fudge and their chocolate
covered Brazil nuts so good! I happened to have some sitting in my cupboard,
kind of random, but not really in this house! So, into the muffins it went! The fudge not the chocolate covered Brazil nuts there weren't any of those left!
Vanilla Fudge Muffins:
300g self-rising flour
1 tsp baking powder
115g golden caster sugar
100g Thornton’s Vanilla Fudge or other flavor, cut up into
little pieces
125ml milk
100ml sour cream
1 medium egg, beaten
1 tsp vanilla extract or paste
60g butter, melted
Pre-heat the oven 200C/gas6. Line a muffin/cupcake pan.
Sift the flour and baking powder into a large bowl before
adding the sugar. Then add the chopped up fudge. In a jug or medium bowl
lightly beat together the milk, sour cream, egg, and vanilla extract. Then
gently stir in the melted butter before pouring into the dry ingredients. Mix
until just combined and spoon or using an ice cream scoop fill the lined pan.
Bake for 20 minutes until golden. Leave to cool a while
before devouring. Everyone knows muffins are best eaten warm!
I’m glad I settled on fudge for these muffins as they came
out wonderfully! They are definitely not breakfast muffins!
notes: I’m sorry I didn't
go into how
fudge/toffee/caramel etc… are different. If it were something you’d like to
find out buy a bunch of all the different confectioneries
and have fun
comparing and contrasting! Thornton's is a great place to start! I do recommend using good quality fudge like
Thornton’s Vanilla Fudge or whatever flavor takes your fancy! Chocolate covered fudge or run raisin would go well in these muffins too! The fudge used for these muffins was provided for me; please see my
contact/policy tab above for more information. Recipe was adapted from Baking
Magic by Kate Shirazi