Double Chocolate Muffins
It has been a while since I posted something here... life had been a little frantic. But that's only an excuse - there is always time enough. I guess I had not been diligent enough in keeping the blog updated. Aim to make a better job of it in the future.
Anyway, I bought a new oven a couple of weeks back and it was high time that I got down to some serious baking- and that I did. Was alone at home yesterday and rummaging through the refrigerator in search of something to tickle my taste buds. It was a eureka moment for me when I saw a bar of this tres excellent 70% dark chocolate tucked away neatly. It screamed muffins to me and needless to say I complied ;)
Within the next thirty minutes I had these wonderfully rich and moist muffins, baked and fresh out of the oven - the bonus is that my kitchen smells like a chocolate heaven!
I plan to save some (read one or may be only a half) for my sister who is visiting me this weekend but from the looks of it I might need to bake a fresh batch again.
The recipe for these double chocolate muffins is the best that I have come across till now and holds up against minor variations (when I am in the mood for adventures in my kitchen). Till now the success rate is a hundred percent. Or may be I have just not been adventurous enough !
The original recipe is as below, though I substituted 3/4 cup of the flour with 3/4 cup of instant oats. They tasted fabulous and are healthier too !!!
Double Chocolate Muffins
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
2 tbs cocoa powder
3/4 cup sugar
3/4 cup chocolate chips
1 cup milk
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract ( I used fresh vanilla bean)
Mix the dry ingredients - flour, baking powder, baking soda, cocoa powder, sugar and the chocolate chips in a large bowl.
Mix all the liquid ingredients - milk, vegetable oil, vanilla extract and an egg separately in a bowl.
Pour the liquid mixture into the dry ingredients slowly and fold the mixture. Be careful not to over whisk else the muffins might not turn out moist and light.
Pour the batter in the muffin cases / tin and bake for 10 minutes in a preheated oven at 200 degree Celsius.
Check the muffins using a toothpick to see if it comes out clean. Your oven may need a couple of minutes more/less. More or less ten minutes is what we are looking at. Let them cool a little and then eat your heart out!
I hope you will try them out 'coz they are too simple to make and taste simply great !
Happy baking.... au revoir!
Anyway, I bought a new oven a couple of weeks back and it was high time that I got down to some serious baking- and that I did. Was alone at home yesterday and rummaging through the refrigerator in search of something to tickle my taste buds. It was a eureka moment for me when I saw a bar of this tres excellent 70% dark chocolate tucked away neatly. It screamed muffins to me and needless to say I complied ;)
Within the next thirty minutes I had these wonderfully rich and moist muffins, baked and fresh out of the oven - the bonus is that my kitchen smells like a chocolate heaven!
I plan to save some (read one or may be only a half) for my sister who is visiting me this weekend but from the looks of it I might need to bake a fresh batch again.
The recipe for these double chocolate muffins is the best that I have come across till now and holds up against minor variations (when I am in the mood for adventures in my kitchen). Till now the success rate is a hundred percent. Or may be I have just not been adventurous enough !
The original recipe is as below, though I substituted 3/4 cup of the flour with 3/4 cup of instant oats. They tasted fabulous and are healthier too !!!
Double Chocolate Muffins
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
2 tbs cocoa powder
3/4 cup sugar
3/4 cup chocolate chips
1 cup milk
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract ( I used fresh vanilla bean)
Mix the dry ingredients - flour, baking powder, baking soda, cocoa powder, sugar and the chocolate chips in a large bowl.
Mix all the liquid ingredients - milk, vegetable oil, vanilla extract and an egg separately in a bowl.
Pour the liquid mixture into the dry ingredients slowly and fold the mixture. Be careful not to over whisk else the muffins might not turn out moist and light.
Pour the batter in the muffin cases / tin and bake for 10 minutes in a preheated oven at 200 degree Celsius.
Check the muffins using a toothpick to see if it comes out clean. Your oven may need a couple of minutes more/less. More or less ten minutes is what we are looking at. Let them cool a little and then eat your heart out!
I hope you will try them out 'coz they are too simple to make and taste simply great !
Happy baking.... au revoir!
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