OK, I admit it, I am a chocoholic! My son is similarly afflicted poor lad, I guess it must be hereditary! Unfortunately as he lives several hundred kilometres away I have lost an excuse to indulge my cravings for chocolate. He has been studying hard lately for some work related exams so he hasn’t had an opportunity to visit us either.
To satisfy my cravings I have been working on these muffins. The perfection of this recipe has been a long process of trial and error, not only for myself, but also for my wife and the neighbours. They have acquiesced to eating multiple muffins, at great risk to their waistlines, whilst I slaved away in a hot kitchen. I finally have something worth sharing and I hope you enjoy these muffins. As my son hasn’t tried them yet it might also entice him to pay us a visit!
So why muffins?
Here in Spain most cakes were multilayered sponge and cream affairs. Very good, but to a certain extent not that varied. Muffins were virtually unheard of and the only buns they had were, for the most part, plain vanilla ones. This has changed quite a bit over the last couple of years, proof of which is a relatively new baker’s shop on the corner of Zurita and Isaac Peral in Zaragoza.
As it is close to where my in-laws live we often pop in on the way there or back from their house. This baker’s has a large and varied selection of breads and cakes, including an excellent chocolate muffin which, thanks to my wife, I have partaken off relatively frequently. She likes to look after me and fatten me up! She is probably right, as I do lots of sports and am relatively on the thin size…….
I already had lots of muffin recipes, but no good chocolate one. So, not to be outdone by the baker’s in Zaragoza I therefore I decided it was about time for me to create a really good recipe myself.
(Just in case my wife is reading this, I am not against eating additional muffins from Zaragoza!)
So here you have it, a triple chocolate muffin recipe, I hope you enjoy it!
Tripple Chocolate Muffins
2 tsp Baking powder
2 tbsp Cocoa powder
150g White chocolate
1 tsp Vanilla extract
1 large Egg
60ml Light vegetable oil
12 tsp Chocolate spread (E.g. Nocilla)
Sift the dry ingredients into a bowl.
Chop the white chocolate and add to the bowl. Stir all the dry ingredients together until well mixed.
Beat together the wet ingredients.
Pre-heat the oven to 200ºC.
Mix the liquid ingredients into the dry ones. Do NOT over mix. It may be a little lumpy but this is not a problem.
Using half the muffin batter, half fill the 12 muffin cases. Look to put a 1cm thick base of muffin dough in each case.
Add approximately 1 tsp of chocolate spread into each muffin case then fill with the rest of the muffin batter.
Bake for 20 minutes or until done.
Another easy recipe this week. I must admit to making many muffins as in general they are easy recipes. They are also easy to eat, just grab one from the tin when you feel like one. As always, any comments are more than welcome.
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
2016 Lincoln W. Betteridge