Sunday, 16 October 2011

Sweet Sunday: triple chocolate muffins

chocolate-muffins-recipe-2

This weekend I baked some triple chocolate muffins to celebrate the National Chocolate Week and thought I’d share a recipe with you because it’s basically to die for.

Mmmmmmmm… Chocolate. One of the best things in the world. My personal favourite is the darkest dark 90% cocoa kind, it’s heavenly and all about the real flavour without unnecessary distractions, particularly sugar (the chocolate math is simple – the darker the chocolate the less sugar it will contain). I know for the fact that my 10g a day is like a delicious medicine packed with antioxidants, especially epicatechin that may reduce risk of stroke, heart failure, cancer and diabetes and the knowledge makes it even better and more delicious.

Once autumn comes around a piece of chocolate becomes an essential part of my breakfast because it’s just comforting to have a cup of green tea and feel tiny chocolate bites melting on my tongue making every day a little bit more special and life – sweeter.

TRIPLE CHOCOLATE MUFFINS

INGREDIENTS

250g plain flour

25g plain cocoa powder

2 tsp baking powder

1/2 tsp bicarbonate of soda

85g each plain and white chocolate broken into chunks

100g milk chocolate broken into chunks

2 large eggs, beaten

284ml soured cream

85g light muscovado sugar

85g butter, melted

Makes 12 small or 6 large muffins

Tip: I often use 100g dark and 100g milk chocolate and leave the white one out completely.

DIRECTIONS

  • Heat oven to 200C / fan 180C. Butter 12 holes of a muffin tin and line with muffin cases.
  • In a large bowl combine the flour, cocoa, baking powder, soda and chocolate. In a separate bowl mix together the eggs, soured cream, sugar and butter.
  • Add soured cream mixture to the flour mixture and stir until just combined and fairly stiff. Don't over mix - the mixture should look quite lumpy. Spoon the mixture into the muffin tin to fill holes generously.
  • Bake for 20 minutes until well risen. Leave in the tin for about 15 mins as the mixture is quite soft. Remove from the tin and cool on a wire rack. Eat while still warm and the chocolate is gooey, but they taste great cold, too.

Source: Recipe via GoodFood magazine circa 2005

Photo source: personal

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