Time for something sweet, don't you think? I always love things that are mini - it's something special about having a normal food but in a bite-sized portion. I recently found a mini-muffin tin that I really love, and I used it to make these excellent little chocolatey wonders. They are rather moist muffins, not dry or cakey, but not sticky or wet either. They're great slightly warm - either straight from the oven, or heated a bit in the microwave. They freeze very well.
I used one egg and two egg whites, since I happened to have two leftover. If I don't, the next time, I'll try them with two eggs instead. They might be less fluffy, but it shouldn't make a huge difference.
Mini Chocolate Pecan Muffins
Makes about 30 mini muffins
1 egg
2 egg whites
160 g sugar
125 g butter
125 g dark chocolate
100 g flour
1 tsp salt
1 tbsp vanilla sugar
100 g pecans, roughly crushed
Beat the egg, egg whites and sugar until pale and very fluffy. Melt the butter and chocolate together in a microwave. (Or melt the butter, and pour over the chocolaet.) Stir until very smooth. Mix salt, flour and vanilla sugar and add to the egg mixture. Add the pecans, and finally the chocolate mixtuer. Stir until smooth, and pour into tiny muffin cups. (Preferrably in a muffin tin, as this helps them to rise properly.)
Bake at 200°C for about 10 minutes.
Recipe in Swedish:
Chokladmuffins med pecannötter
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