Theos’ Lemon Drizzle Muffins

As I am sure you will have heard over social media or on this very website, myself and the lady went to Seattle, and found a great many mouth watering treats whilst we were there.

I would like to tell you story of our trip around the Fremont market and Theos’ Chocolate Shop.

We got a lift down to the Fremont bridge, which is a suspension bridge that brings you into the market area.

The market itself was the usual affair, made up of a lot of clothing, bed spreads, and an underground market selling records and t-shirts.

But it was the food I was there for, as you can imagine, and it had some of the most imaginatively named food trucks.

We scoured the market, and I finally settled for an Afghan kebab, and the lady bought some pulled pork sandwiches with a side of mac and cheese balls.

Then Eileen, the ladies Aunt, suggested we go to Theos’ Chocolate Shop.

Before we get to the pictures, let discuss the smell.

You walk into what is a fairly small shop, and you can smell cocoa, and very dark chocolate.

Its the equivalent of Willy Wonkas’ chocolate factory, and I was Charlie. There was so much to see, and so much to taste, and so much time to do so. The below pictures don’t cover it, but I can confirm, it was delicious, especially the many different flavours of chocolate.

So today, with the wonderful memories of that day still in mind, I give you my Lemon Drizzle Muffin recipe, with a side of Theos’ Chocolate!

Ingredients

For the Muffins

• 225g Plain Flour
• 225g Butter
• 225g Sugar
• 4 Eggs
• Zest of 2 Lemons
• Juice of 2 Lemons
• 1tsp Vanilla

For the Chocolate Sauce

• 200g of Theos Lemon Chocolate
• 50g Butter

Directions

Pre-heat your oven to 180C, 350F or Gas Mark 5

1. Take the butter and sugar, and cream together in a large bowl. When complete, add in the eggs one at a time and mix thoroughly, until all eggs have been combined.

2. Add in the vanilla and lemon zest, and then mix. Sift the flour into the mixture, and mix thoroughly. If the mixture needs loosening when done, add some milk.

3. Put some muffin cases into a muffin tin, and fill the muffins up to three quarters of the way up the sides.

4. Bake in the oven for 30mins, or until a knife, when inserted into the muffin, comes out clean.

5. Juice the lemons. Prick the muffins all over, and pour the lemon juice over each one. Welcome to lemon drizzle.

6. Put the ingredients for the chocolate sauce into a bowl, and place over a pan of simmering water.

7. Mix thoroughly until everything is melted.

8. Drizzle the chocolate sauce over each of the muffins, and used a spatula to cover them fully.

These are absolutely delicious, and certainly the best cake I think I have ever made.

All the way from Seattle, Washington.