Wednesday, 27 June 2012
I'm not sure why it is . . . but it's terribly difficult to get a great picture of chocolate anything . . . well, it is for me anyways!
I have seen really delish looking chocolate photos out there, but I don't know how people do it . . . this is a skill that remains a mystery to me. I'd love to know their secrets!
I wanted to bake a special treat for our friend Doreen before we go away and so I thought I would make her some chocolate muffins. They would be something that she could pop into her freezer and then just take one out when she wanted to . . . so she doesn't miss me too much.
She is like me . . . she loves chocolate. Then again . . . not very many women don't love chocolate do they? I know there are the odd few . . . but typically this is very rare.
Back to the muffins. Fudgy, dark, chocolatey . . . and stogged full of white chocolate bits.
*Double Chocolate Muffins*
Makes 12 muffins
Fudgy chocolate muffins, stogged full of white chocolate bits. What's not to like??
125g of unsalted butter, melted (1/2 cup)
100g bar of plain chocolate, chopped (I used one bar of Lindt dark chocolate, 70% cocoa solids, about 3 1/2 ounces)
225g of plain flour (2 14 cups)
1 tsp bicarbonate of soda
40g cocoa powder (not chocolate drink mix, 1/3 cup)
175g of golden caster sugar ( scant cup)
200g white chocolate chopped (7 ounces)
1 medium freerange egg
200ml of milk (7 fluid ounces)
150g tub of natural yoghurt (2/3 cup)
1 tsp vanilla extract
Preheat the oven to 190*C/375*F/ gas mark 5. LIne a 12 hole muffin tin with paper liners. Set aside.
Place the chocolate and butter into a bowl. Set over simmering water and melt. Make sure the bottom of the bowl doesn't touch the water. Once melted, whisk together and set aside to cool while you do the rest of the recipe.
Whisk together the flour, soda, salt, cocoa powder and sugar in a large bowl. Stir in the choclate bits. Beat together the milk, egg, yogurt and vanilla. Pour both the egg mixture and the chocolate mixture into the flour mixture. Mix up quickly, without over mixing. Spoon into the muffin cases.
Bake for 20 to 25 minutes, until the tops spring back when lightly touched. Remove from the pans and allow to cool on a wire rack. Will keep in an airtight container for up to three days. These freeze well also. To thaw out, pop into the microwave on high for about 10 seconds.