What do you get when you combine multiple work deadlines, a dinner of diner pancakes and bottomless coffee, a trustworthy muffin recipe, a hump day escape to a local pub for Chopin vodka on the rocks and DIY trivia, copious leftover chocolate from reviews, hilarious snapchats and happy-making texts, recently-discovered favourite songs both silly and quite wonderful, a new duvet and duvet cover, and dizzyingly high amounts of roasted kabocha squash?
You get my week.
Well, I get my week. You get these Chocolate Lucky Dip Muffins, which I’ve so called because instead of using one cup of chocolate chips in the recipe, I chopped up a heaping cup of random leftover chocolate from my post-review pile.
In other words, I created magical mystery muffins. Every bite was a delicious surprise, a new twist, a gorgeous flavour. The muffin itself was light yet moist, soft yet fragrant, and simple yet occasionally crazy. I don’t know exactly what I threw in the batter, but there was definitely a few squares each of the below President’s Choice Peanut Butter and Banana Spread Filled Milk Chocolate and President’s Choice Peanut Butter and Strawberry Spread Filled Milk Chocolate as well as a handful of carob chips, a sprinkling of chopped unsweetened Baker’s chocolate, and at least a few other wackily-flavoured-and-filled chocolates.
These muffins were a huge hit with my colleagues, disappearing within minutes of my placing the batch down on the table at one of our brainstorming meetings.
Do you have leftover Halloween candy lying around? Perhaps a surfeit of chocolate from birthdays, Christmas, Easter, or Valentine’s Day (I’m thinking ahead for you, my friends)? These muffins are the perfect way to use up leftover candy and chocolate, anytime, anywhere.
Every bite is fun. Every bite is delicious.
With or without diner pancakes and vodka.