Margaret says this is her favourite chocolate muffin recipe. Not exactly wholefood, but they can be made with organic and fairly traded ingredients. The recipe comes from ‘Chocolate’ by Patricia Lousada which a friend gave me a while ago.
- 125g unsalted butter
- 90g granulated sugar
- 30g dark brown sugar
- 2 free range eggs
- 1 tsp vanilla essence
- 200g self raising flour
- 15g cocoa powder
- 1/4 tsp salt
- 150ml milk,
- 60g good quality plain chocolate in 1cm squares
- Set the oven to gas 5, 190c and line a bun tin with paper muffin cases
- Cream the butter and the sugars and beat until light and fluffy
- Beat the eggs and add gradually to the butter and sugar, beat the two together as you add the eggs
- Sift the flour, cocoa and salt together a couple of times and fold into the egg mixture, adding the milk as you go to make a soft ‘dropping’ mixture
- Half fill the paper cases with mixture, and divide the squares of chocolate between the muffins. Cover each chocolate topping with a little bit of mixture
- Bake in the preheated oven for 20 minutes until the muffins are cooked and springy to touch. Put on a cooling rack.
Muffins are best fresh. Say no more.