Not sure why, but I decided I needed to do something different again (although I have made muffins before, but for some reason haven’t made any for quite some time). And for some reason I felt like Cherry & Dark Chocolate Chip Muffins. So I made some yesterday.
Here’s what I used:
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 150g dried cherries (the original recipe had 140g, but they came in 75g packs, so I decided to just use them all)
- 200g dark (70%) chocolate chips (the original recipe had 100g each of dark and white chocolate, but I don’t like white chocolate)
- 100g golden caster sugar
- 2 eggs, beaten
- 150ml pot natural yoghurt
- 100g butter, melted
Here’s how I made them:
- Preheat oven to fan assisted 180°C, (200°C, gas 6)
- paper cases in 12 hole muffin tin
- sift flour and bicarbonate of soda into large bowl, stir in cherries, chocolate and sugar
- beat eggs, add yoghurt, then molten butter. Add this mixture to the flour etc
- stir to combine, but do not “overmix” (it’s fine if it’s a bit lumpy. Apparently if you “overmix” the muffins will turn out tough)
- fill the mixture into the papercases and then bake for 20-25 minutes until risen and golden brown
That’s all. In total took just over half an hour. Put some in a freezer bag for deep freezing, according to the interwebs they should be good for 1-2 months.
I think they taste nice, the cherries and the chocolate go well together. I think next I’ll try the same recipe with blueberries.
This Article was mentioned on brid-gy.appspot.com
This Article was mentioned on brid-gy.appspot.com
This Article was mentioned on brid-gy.appspot.com
Following on from the Cherry and Dark Chocolate Chip Muffins from last weekend I decided to bake some more. This time I decided to improvise a bit to make some Dark Chocolate and Almond Muffins. I actually made them on Thursday, but only get round to write it up today.
Dark Chocolate and Almond Muffins (1)Still based on the other recipe I replaced several of the ingredients, here’s what I used:
250g self-raising flour
1 tsp bicarbonate of soda
150g chopped almonds
150g dark (70%) chocolate chips
50g fine dark cocoa powder (100% cocoa solids)
100g golden caster sugar
approx 17ml Moroccan Almond Extract
2 eggs, beaten
150ml pot natural yoghurt
100g butter, melted
And making them followed pretty much the same process again:
Preheat oven to fan assisted 180°C, (200°C, gas 6)
paper cases in 12 hole muffin tin
sift flour and bicarbonate of soda into large bowl, stir in almonds, chocolate chips, cocoa powder and sugar
beat eggs, add yoghurt, then molten butter and almond extract. Add this mixture to the flour etc
stir to combine, but do not “overmix” (it’s fine if it’s a bit lumpy. Apparently if you “overmix” the muffins will turn out tough)
fill the mixture into the papercases and then bake for 20-25 minutes until risen
Same as before, took just over half an hour to make. I think they turned out very nice, although I have to say they are quite heavy. The chocolate and almonds are a nice combination I think, really like it.
Dark Chocolate and Almond Muffins (2)Some I put into the freezer for later, some I took into the office for Friday afternoon refreshments, some I’m eating this weekend. And if everything goes to plan I’ll make some Blueberry and Dark Chocolate Chips muffins on Sunday.
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As promised yesterday, today I made the third batch/version of muffins. After the Cherries & Dark Chocolate Chip Muffins and the Dark Chocolate & Almond Muffins it was time for Blueberries and Dark Chocolate Chips today.
Blueberry & Dark Chocolate Chip Muffins (before)The ingredients were essentially the same as for the Cherries & Dark Chocolate ones, replacing the cherries with blueberries:
250g self-raising flour
1 tsp bicarbonate of soda
150g fresh blueberries, washed
200g dark (70%) chocolate chips
100g golden caster sugar
2 eggs, beaten
150ml pot natural yoghurt
100g butter, melted
Making them was also very similar:
Preheat oven to fan assisted 180°C, (200°C, gas 6)
paper cases in 12 hole muffin tin
sift flour and bicarbonate of soda into large bowl, stir in chocolate and sugar
beat eggs, add yoghurt, then molten butter. Add this mixture to the flour etc
add in the washed blueberries
stir to combine, but do not “overmix” (it’s fine if it’s a bit lumpy. Apparently if you “overmix” the muffins will turn out tough)
fill the mixture into the papercases and then bake for 20-25 minutes until risen and golden brown
Same as before the whole process took just over an hour. Again some will go into the freezer, some will be eaten over the next few days. And one I’ve eaten just now while writing this. Tasted very nice.
Blueberry & Dark Chocolate Chip Muffins (after)I’ll take a break from them now, I’ve got enough in the freezer for a while. But I’m sure I’ll be making some again. For now I’ve got two breads in the oven, baking away.
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