My cousin loves her chocolate. So I though I’d make some chocolate muffins for her. Some moist, chocolately goodness. A parting kind of gift for her last day in Melbourne. Food Network had a recipe from Nigella Lawson and from what I read, Nigella’s recipes are always quite easy and rich. What’s more, I had all the ingredients in my cupboard except cocoa powder so I used some drinking chocolate. The end result was a lighter colored muffin.
I was obviously distracted when I put 3/4 cup of oil instead of 1/3. So I had to do my math and ended up with 26 muffins instead of 12 as I originally intended. Sigh. Lots of muffins to finish now! Luckily for me, they were yummy, yummy, yummy – especially the parts with the chunks of chocolate.
Adapted from Food Network
Makes 12 muffins
1 and 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tbs cocoa powder
3/4 cup sugar
3/4 cup cooking chocolate
1/3 cup plus 2 tbs vegetable oil
1 cup milk
1 tsp pure vanilla extract
- Preheat oven to 200 degrees Celsius
- Chop up cooking chocolate into small chunks
- Mix all the dry ingredients together
- Mix all the wet ingredients together
- Mix the wet and dry ingredients together to get a lumpy batter
- Spoon into muffin paper cups in a muffin tray
- Bake for 20 minutes
- It pays to use good quality chocolate. The cheaper versions leave a slightly waxy after taste due to the higher vegetable oil content.
- There are many types of chocolate available on the shelves. Look here for a good introduction to what you see.
- You can fill the muffin tin halfway and then place the chocolate chunks in the centre, followed by more batter for a oozy, chocolaty centre.
- For a greater enjoyment of your muffin, it’s best to heat it up in the oven before serving to melt the chocolate! YUM!