Muffin Mondays: Sunday Muffins with Red Wine Chocolate Sauce

3 months ago

Give these muffins some lovin’!


Sunday Muffins with Red Wine Chocolate Sauce

Makes 12-14 muffins

1 ¾ cups All-purpose flour

2 tsps Baking powder

⅓ cup White sugar

¼ tsp Salt

*Pinch of sweet or smoked hot paprika

2 Large eggs

¾ cup Fresh milk

⅓ cup Vegetable oil

5 pcs Sundried tomatoes, small dice (soak for five minutes and drain, set aside)

¼ cup Toasted walnuts, coarsely chopped

¼ bar Cream cheese, sliced into small cubes

  1. Prepare muffin tins and line with muffin paper liners. Set aside. Preheat oven to 375 F.
  2. Sift and set aside all dry ingredients. Then in a separate bowl, combine all wet ingredients.
  3. Add wet ingredients to dry ingredients, mixing just enough to combine. Do not overmix!  Muffins become tough when the batter is overmixed. 
  4. Gently fold into batter, the walnuts and sundried tomatoes.
  5. Pour batter into each muffin cup until ¾ full. Dunk a cube of cream cheese in the center of the muffin.
  6. Bake in a preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.

Red Wine Chocolate Sauce

1 cup Red wine

½ cup Dark chocolate

¼ cup Brown sugar

  1. Prepare a double boiler. Set aside.
  2. In a separate small pan, heat wine and reduce red wine to half. When reduced, transfer pan with reduced wine to a double boiler over gently simmering water.
  3. Add dark chocolate and sugar to reduced wine. Melt chocolate until a saucy consistency and glossy appearance is achieved, about 3-5 minutes.  Set aside to cool. Serve chilled with the muffins.
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