Makes 24
Ingredients
1/3 cup raw almonds, thinly sliced
80g butter
200g Cadbury® Dark Cooking Chocolate, chopped
¾ cup firmly packed brown sugar
1 egg, lightly beaten
½ cup plain flour, sifted
¼ cup sour cream
Method
- Preheat oven to180ºC conventional or 160ºC fan forced. Lightly grease 2 x 12 hole (1½ tablespoon) mini muffin pans and line bases with circles of baking paper. Sprinkle nuts over bases.
- Melt butter and chocolate in a medium saucepan; stir over low heat until mixture is smooth. Pour into bowl and cool for 10 minutes.
- Stir in sugar and egg, then flour and sour cream. Spoon mixture into prepared pans and bake for about 20 minutes. The muffins will form a crust on the top but will be soft when hot. Run a sharp pointed knife around the edge to the muffin to loosen. Stand 10 minutes and turn onto cooling rack. Store in airtight containers.