While I look somewhat Irish, and in some way am Irish, I don't have the stereotypical "partier" in me, and don't even drink! On the other hand, the Irish spend an average of €1,675 per household on alcohol annually (3x more than Denmark, the second-highest spenders). I barely own anything green for the holiday - I have two shirts and some nail polish, so I suit myself with that.
But that doesn't mean I can't dip my toe into the Irish world for one day a year! Growing up I had a mad fondness for Baileys in coffee and hot chocolate (yes, as a kid), and my mom still does to this day. Bailey's is a great ingredient to use for baking too, being cream based, and like it's alcoholic component, whiskey, adds a great flavour without tasting like turpentine or Pinesol. I wanted to try baking the memories of my old favourite cocoa into a muffin, complete with a marshmallow, and with a combination of melted frozen yogurt, oat flour, cocoa, coffee and whiskey I had my prize! Tender, not too sweet and with just a hint of that "something special", they're a nice late-night sweet table addition to your next craic.
Erin go Bragh!
Irish Cocoa Muffins
1 cup flour
1 cup oat flour
8 pkts Xylitol (or ¼ cup sugar)
2 ½ tsp baking powder
1/2 tsp salt
1 cup melted vanilla frozen yogurt
2 tbsp Irish whiskey (like one of these)
½ tbsp instant coffee
2 tbsp unsweetened cocoa
⅓ cup canola oil
9 mini marshmallows (I used these vegan ones)
- Preheat the oven to 375°F
- Whisk together frozen yogurt, whiskey, coffee, cocoa, oil and eggs in a large bowl.
- Add the flours, xylitol, baking powder and salt and stir just to combine.
- Portion into muffin tins.
- Press a mini marshmallow into the centre of each cup of batter.
- Bake for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Total Fat: 10.2 g
Cholesterol: 43.6 mg
Sodium: 31.1 mg
Total Carbs: 24.9 g
Dietary Fiber: 1.8 g
Protein: 5.2 g