What to do with leftover Ferreros and a little Bourbon Caramel sauce.
Choc Muffins:
1 1/2 cups all purpose flour (200g)
3/4 cup cocoa powder (75g)
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup granulated sugar (200g)
2 large eggs
1/2 cup vegetable oil (110g)
1 1/4 cup buttermilk *
2 tsp vanilla extract
*If you don't have buttermilk: 1 cup buttermilk = 1 cup milk + 1 Tablespoon vinegar
Bake for 20 minutes at 350f/180c, or until risen and a toothpick inserted into the center of a muffin comes out without wet batter stuck to it.
Caramel Bourbon Toffee Sauce
1 cup sugar
1/2 cup heavy whipping cream, room temperature*
1/4 cup butter, room temperature*
1 teaspoon vanilla extract
2+ tablespoons bourbon
1 teaspoon sea salt
Heat the sugar slowly til melted and brown, remove from heat and add the cream.
Bring back to heat and stir in as it re-melts.
Add the butter, salt and themn the bourbon when the butter has melted.
I served the muffins with a little sweetened cream cheese with melted white chocolate, the caramel sauce and some chopped ferrero rocher.
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