If, tragically, you don’t reside in the humble state of South Australia, you may never have had the joy of chomping your way through a bag of FruChocs. These little jewels are a delicious testimony to the good people of SA, and have hallmarked many a study session/lecture/movie/birthday/car drive/Wednesday night. They are simply a soft, sweet little morsel of dried apricot nestled in a blanket of smooth dark chocolate, and they definitely deserve a muffin recipe in their honour.
I went all mad scientist in my kitchen this week, and tried 3 different muffins bases to find the perfect one. The first recipe was far too dense, and I apologise to my very polite friends who made their way through that batch! The photographs below are actually from that first recipe, so don’t fear if yours look a little different. The second round of muffins was good, but a little lacking in substance. The third and winning recipe uses sour cream and vegetable oil. The batter is very thick, but the muffins are seriously crunchy on top while retaining a moist, crumbly texture inside. Packed with dried apricots and dark chocolate, you can give these seriously good-looking monsters a whirl even if FruChocs aren’t on your supermarket shelf! A word to the wise; try and find some high-sided muffin cases so that you can fill your tins to greater capacity. This will give your muffins that billowing, cafe-style quality 🙂
INGREDIENTS METHOD Store the muffins at room temperature in an airtight container for up to 4 days, or freeze without the toppings for up to 1 month.
Apricot and Dark Chocolate FruChoc Muffins
Adapted from this basic Donna Hay muffin recipe.
Preparation Time: 20 minutes
Total Time: 50 minutes
Store the muffins at room temperature in an airtight container for up to 4 days, or freeze without the toppings for up to 1 month.