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.
They look like they were very good and now you have made me want something sweet!
ReplyDeleteThanks, Emmarinda! They weren't really that sweet, either. Well, not the choco ones, in any case, but we did overindulge on them a bit:)
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