More fudge flavor, less guilt. Who doesn’t love a muffin with their morning coffee or as an afternoon snack? Follow the recipe below to recreate the Skinnygirl Muffins as seen on Episode 6 of The Big Shot with Bethenny. Bethenny uses our Skinnygirl Syrup in Mocha Fudge in this recipe but you can use your favorite flavor of syrup or any flavoring.
Bethenny’s Skinnygirl Mocha Fudge Muffins
Ingredients
- 2 Tbsp of Skinnygirl Syrup in Mocha Fudge
- 1 Cup of All Purpose Flour
- 1 Tbsp of Baking Powder
- Pinch of Salt
- ½ Cup of Caster (Superfine or Baker’s) Sugar
- 2 Eggs
- 250 ml of Milk
- 6 Tbsp of Oil / Butter
- 1 Tbsp of Vanilla Essence
Directions
Step 1 – THE MIXTURE
Sift together the flour, baking powder and salt in a large bowl. Stir in the sugar. Put the eggs in another large bowl and beat lightly, then beat in the milk, oil and vanilla essence. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined. Add the coffee syrup and mix together. Using tablespoons, spoon the mixtures into muffin molds.
Step 2 – THE BAKING
Preheat the oven to 400° degrees F. Add the muffin wrapper into the silicone muffin mold or grease a muffin tin with butter. Bake in the pre-heated oven for 20 minutes, or until golden brown and firm to the touch. Insert a toothpick to check if baked.
Step 3 – THE ASSEMBLY
Leave to cool in the molds for 5 minutes, then serve warm.