Domestic disaster: charred muffins.

The last time I checked, it was okay to bake using Toblerone. I was so excited to try out Nigella’s raspberry and white chocolate muffins using blueberries, and I was pretty sure they would be one of the best muffins I’ll ever make. But… Something went terribly wrong. They were supposed to go under “Favourites!”, but now they’re going to “Flops”

I love white Toblerone so much, I can eat them with pancakes. What a pity that the muffins turned out disastrous 😦

Honestly, the batter looked so promising! That was a hell lot of false hopes.

Right from the moment I set the pan in, there was a burning smell, which I casually dismissed. 20 minutes later, they came out of the oven charred. I tried some of them, and the muffin tops still tasted good. The muffin itself wasn’t too bad, but the unsightly carcinogenic parts were a huge turn off, and in my mum’s words, “a health hazard!” There goes my Toblerone 😦

I’m going to try this again though, but only after some read up. Next time round, I’ll use baking chips and make sure they’re way hidden and away from the top so they won’t burn. I confess that I was greedy enough to add 10 additional grams of Toblerone and left them in relatively large chunks. Some of the submerged white chocolate chunks actually oozed out from the muffin tops, leaving a huge black mess on the muffin tray. Le sigh! Any advice anyone? Time to pull up my (baking) socks!!

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2 Comments (+add yours?)

  1. Avanika (Yumsilicious Bakes)
    May 12, 2010 @ 07:33:06

    Aww these look like they could have been great. I think you just overfilled, maybe you could fill them less, and I’m sure the chocolate will retain their shape.. I’ve baked with Toblerone before, without any problems!

    Reply

  2. Cherine
    May 12, 2010 @ 07:57:08

    @Avanika the parts that were not charred did taste pretty good, especially the parts with toblerone! Thanks for the advice, I’ll try toblerone soon, but in cookies this time!

    Reply

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