Double chocolate muffins

Cookbook Adventure #11 - Sweet & Savoury Muffins

Hubby said he had a craving for chocolate muffins and given our excess of leftover Easter chocolate I was only too happy to oblige.

I've had this cute little recipe book for years. It was an often used one in my early baking days - muffins being one of the easiest and quickest treat for a hungry amateur cook.

I have to admit that I was slightly sceptical as to whether the Thermomix would achieve the right texture for a muffin - the trick to muffins (as some of you experienced bakers would know) being a very gentle short mix - otherwise overstirring = tough muffins.

But shame on me for my lack of faith! They were moist and soft and everything you could want in a chocolate muffin.





Here's my Thermotalk version:

Ingredients
200g milk chocolate chips (or easter eggs!)

150g butter

3 eggs

180g milk
270g plain flour
50g cocoa
3 tsp baking powder
130g brown sugar

Method
1. Preheat oven to 190C. Grease muffin tin or line with paper cases. Makes about 12-15 (depending on the size that you want).
2. If using easter eggs - place them in TM bowl and chop into choc chips for 1-2 seconds on speed 5. Set aside.
3. Place butter in TM bowl and melt for 3 minutes on speed 3 at 50C.
4. Add milk and eggs and mix for 10 seconds on speed 5.
5. Add flour, cocoa, baking powder, sugar and choc chips and mix for 5 seconds on speed 4 with the aid of the spatula. Check to see whether all ingredients are just combined, otherwise mix for another couple of seconds. Take care not to overmix!
6. Three-quarters fill each hole in the muffin tin.
7. Bake in the oven for 20 minutes or until muffins spring back when lightly touched.

Variation: Use white chocolate chips instead of milk chocolate.