I’ve been so slack with posting of late. Christmas and New Years have sped past at an unprecedented rate bringing lots of change in my life.
I’ve recently moved back to my lovely little hometown of Mudgee to spend some time with my family and regroup before my next adventure. I’m also going to try and use this as an opportunity to blog more (fingers crossed!).
When I was a kid I would raid mum’s pantry and scrape together whatever ingredients I could find to cook with. I remember attempting profiteroles, muffins, cakes whatever I could put together really and if mum was lucky I’d even offer to cook dinner for us all!
This is one such recipe.
I’ve also realised this blog is exposing my obsession with sweet things, in particular, chocolate! Those of you who know me know this is no secret! Enjoy these muffins with a cup of coffee or served warm with a scoop of ice-cream for a lovely little after dinner treat.
As promised, I said I would use this blog to document both my successes and failures in the kitchen… my first attempt at these muffins was an absolute disaster! They basically exploded in the oven as I used only self raising flour… my second attempt proved much more successful as I swapped the self raising flour for plain flour and a teaspoon of baking powder. Phew, cleaning the oven after a baking disaster is definitely not my idea of fun.
The bits and pieces
200g good quality dark chocolate, roughly chopped
2 cups plain flour
1 1/2 cup caster sugar
1 1/2 tablespoons cocoa powder
1 teaspoon baking powder
1 free-range egg
1/2 cup cream
3/4 cup milk
Preheat oven to 170°C. Lightly grease muffin tray. My mixture made 16 medium sized muffins.
Melt chocolate in a heatproof bowl over a saucepan of simmering water. Once melted take off the heat and add cream stirring well to ensure cream is incorporated completely.
In a large mixing bowl sift in flour, add the sugar, cocoa and baking powder. Add the oil, egg and milk and mix well until batter is smooth. Add the chocolate mixture. Stir well until chocolate is completely incorporated.
Using 2 spoons divide batter into prepared muffin trays. Bake for 35-45 minutes.
Remove from oven and allow to cool before turning muffins out. Serve with cream or ice-cream.