As promised, more recipes:
These chocolate muffins make for a really good dessert. I served them with home made chocolate custard. The recipe was adapted from a British cooking magazine BBC Good Food. I used:
1c flour mixture (buckwheat, spelt, white), 1 tbsp cacao powder, 1tsp baking powder, 1/2tsp baking soda, 4tbsp brown sugar, 1 egg, 100ml milk, 2 tbsp olive oil.
In two separate bowls, mix dry and wet ingredients, then add the milk mixture to the flour mixture, stir well. Bake at 170*C for ab. 15 minutes. The original recipe says that it makes 6 but I got 9 muffins out of it, though rather small ones.
The muffin above was the result of my version of a recipe from Recipes for Comfort, a Gooseberry Patch book. They were called blueberry jam muffins, but I had neither blueberry jam nor some other ingredients so I simplified the original recipe considerably.
I used 1 c flour mixture (see above), ab. 1/4 c (somewhat less actually) brown sugar, 3/4tsp baking powder, ab. 1/4 tsp or less baking soda, a pinch of salt, 1 egg, vanilla extract to taste, ab. 1c of milk and between 1/4 and 1/2 c of strawberry jam. I got 12 smallish muffins out of it.
First mix the dry ingredients, then add egg, milk and vanilla. Spoon batter into the muffin cups and add a bit less than 1 tsp jam on top. Bake at 200*C for 12- 15 minutes. Enjoy.
P.S. That's the last time I used muffin cup liners, they stick to the muffins and don't come off easily, unfortunately.